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White Chocolate Halloween Bark

10 Nov
Bark is such a versatile treat. It can be any flavor, any color and have anything stuck to it. Simple as a,b,c and after all that “hard” work you end up with a sumptuous treat that is completely addicting (Just a warning!). The measurements for the toppings of this recipe are quite rough and you can of course leave things out or add things in. I try to go for a range of colors when deciding on toppings but it’s completely up to you.

400g white chocolate

5-6 oreos, roughly chopped

1/4 cup pistachios, shelled and roughly chopped

1/3 cup yellow, orange and brown m&m’s or reeses pieces

1-2tbsp mini chocolate chips

1/3 cup pretzel sticks, roughly broken

  • Melt the chocolate in the microwave in 30sec bursts, mixing between each burst until melted and smooth. You could also use a double boiler if you prefer.
  • Spread the chocolate out on the lined baking sheet. The thickness is also up to you, I generally make it fairly thing so I can fit as many toppings on as possible.
  • Scatter the toppings over making sure each one has contact with the chocolate so it will stick. Try not to overload the chocolate.
  • Leave to one side and allow to set, about 2-3hrs.
  •  Break into pieces and dive in! 🙂


Halloween Toffee Apples

2 Nov

To me, toffee apples are an essential part of Halloween. They are as important to me as carving pumpkins or scaring the hell out of people! These are traditional toffee apples (Well I think so). They are super sticky and if you have loose teeth I wouldn’t recommend taking a chomp out of this but I love them! I sunk my teeth into these while I was carving my pumpkin and I was in paradise! So much fun. I also love the color of these because of the red food coloring, it’s so vibrant!


about 8 apples of choice, I used braeburn and gala

400g golden caster sugar

1tsp vinegar

4tbsp golden syrup

1-2tsp red food coloring, optional

8 lolly sticks

  • Wash and dry the apples and remove the stalks. Insert the lolly sticks halfway in. Lay out a sheet of baking parchment for letting the apples cool later.
  • Put the sugar and 100ml water in a medium saucepan over a low to moderate heat and cook, stirring constantly until the sugar is dissolved completely.
  • Add the vinegar, golden syrup and red food coloring, if using. Kepp cooking until the mixture reaches 140ºc or it has reached the soft ball stage. This is when you pour a spoon of the mixture into a bowl of cold water and you should be able to gather it into a soft ball with your fingers.
  • As soon as the mixture has finished cooking, dip the apples in the toffee and swirl around until fully coated. Lay on the sheet of baking parchment and repeat with the remaining apples.
  • Leave the apples until set, then wrap with cellophane squares and tie eith ribbon or eat straight away!
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