Colourful and Sweet Chocolate Easter Bark

Hey Readers!

Easter is here! The Annual Easter egg hunt has come and gone, and the chocolate has been eaten by kids big and small at our house! To keep the sugar high alive, I threw together this Colourful and Sweet Easter Bark Recipe to add some colour and some fun to our celebration this year!

 

Reese Speaks Chilled Bark Finished Caramel Photo

 

Here are the ingredients you need to put together to make this recipe:

  1. 60 Beligan chocolate waffers
  2. 25 vanilla caramels
  3. 2 tablespoons milk
  4. 4 tablespoons festive sprinkles (2 tablespoons per type of sprinkle)
  5. a handful of Easter candy

You will need these items to help create this yummy treat:

  • Cookie sheet or bread pan
  • Spatula
  • Parchment Paper
  • Large pot of water and a large bowl (or a double boiler)
  • Medium bowl

It was really easy to put this tasty treat together!

  1. Get a large pot of water boiling with water and a large glass bowl to create a double boiler.
  2. Line a cookie sheet or a pan with parchment paper
  3. Once the water in the pot is rolling, place the chocolate wafers in a few at a time to melt them and folding them over each other constantly. Once they start to melt, continue to melt them until there are about 10 left. Once you get to this point, remove the pot from the heat and melt the remainder of the waffers while folding the cold waffers into the melted ones.

 

Reese Speaks Melted Chocolate Photo

4. Place melted chocolate into the fridge for 15-20 mins.

5. Melt the caramels in a large glass bowl over the same large pot of water with the milk and stir constantly (you may need to top the water up in the pot if it is too low and let the water boil again).

 

Reese Speaks Melting Caramel Photo

6. Once the caramel has melted, pour and spread ¾ of this mixture over the chilled chocolate and place back into the fridge for about 20 mins.

7. Remove the sheet/pan from the fridge and spread the remainder of the chocolate on the chilled chocolate /caramel sheet.

8. Drizzle the remainder of the caramel over the chocolate in your desired design.

9. Cover your chocolate/caramel sheet with the sprinkles. I would advise you use one type of sprinkles at a time and blend the other type(s) as you go.

10. Add your chocolate in the open spaces (I tried to get the darker chocolate pieces where there were lighter sprinkles and vise versa so they will stand out).

11. Place the sheet/pan back into the fridge for about 60 mins to make sure the chocolate and caramels are cold all the way through.

11. Remove from the fridge and break apart into hand-sized pieces and serve!

 

Reese Speaks Chilled Bark Close Up 3 Caramel Photo

 

(Yields about 12 pieces depending on the size you break up your bark)

I love that this recipe is super easy to make and one bark will be unique as you cannot recreate the same one twice!

Hopefully, this bark recipe will make your Easter a sweet affair!

 

Reese Speaks Chilled Bark Close Up Caramel Photo

I love having the extra layer of caramel! Next time, I will use even more caramel for a thicker layer.

 

What treats would you use to make this Colourful and Sweet Easter Bark?

Until my next post, Readers!

Reese

Vanilla Cupcakes, Part 2: Redemption is Sweet

Hi there, Readers!

After the disappointing results of my first attempt at baking vanilla cupcakes, I searched and found a second recipe to test. I love vanilla cupcakes, and I really wanted to bake again.  So, after getting all of my ingredients together, I made my second attempt at making these cupcakes, and hopefully, they were tasty ones, too.

Here is the recipe I found at Canadian Living.com for vanilla cupcakes:

  • 1-1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) granulated sugar
  • 1-1/2 tsp (7 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) butter, softened
  • 1 cup (250 mL) milk
  • 2 eggs
  • 1 tsp (5 mL) vanilla

1.   In a large bowl, whisk together flour, sugar, baking powder and salt.

2.   Using an electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

3.   Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full.

4.   Bake in the centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes.

5.   Transfer to rack; let cool completely.

After mixing together the wet and dry ingredients together, I had to taste the batter to gauge whether I was on the right track with this recipe. Let me tell you, Readers, tasting that batter was the highlight of my night! It tasted great!

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I then quickly scooped the batter into my cupcake tin and placed them in the oven to bake.

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It took about 14 minutes for them to bake, and I was on pins and needles waiting for them to cool.

I decided to kick these cupcakes up a notch by whipping together frosting from scratch.  I found this recipe at Food.com for Basic Vanilla Frosting. I had to get arm going to whip together these ingredients (use a hand mixer if you have one):

  • 2 cups powdered sugar
  • 2 tablespoons butter or 2 tablespoons margarine, softened
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla.

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I had to add a bit more milk and butter than the recipe suggested, but it looked and tasted so good!  It  only took about 5 minutes to make, so I’m going to keep this recipe in my back pocket and use it again!

After icing these cupcakes,

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it was finally the moment of truth: I had to find out if it was the previous recipe, or if it was just me, that couldn’t bake vanilla cupcakes.  I first took a bite out of the bottom of the cupcake, so I could taste the cake part of the cupcake without having the flavour of the icing interfere with the flavour of the cupcake. You can see that one of the cupcakes also had gold sprinkles on it.  I made these cupcakes for the gold medal men’s hockey game between Canada (YAY!!!) and Sweden.  It was my way to cheer the Canadians on early in the morning from my couch from the other side of the world.  The yellow was not as “golden” as I would have liked, so only a select few donned this extra hit of sugar.

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I am happy to tell you, Readers, that these cupcakes were delicious! They had a lightly sweet taste, moist, and fluffy.  They tasted even better with the vanilla frosting on them.  This latest recipe for Vanilla Cupcakes and the Basic  Vanilla Frosting recipe were a success!  Here is  a side-by-side picture of my previous attempt and this most recent attempt:

Cupcake Collage

My eldest daughter, who doesn’t like cake ate a few of these cupcakes!  My boyfriend/partner fell in love with the icing.  With the success of this cupcake recipe, I can truly say that redemption is sweet!

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