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Snacks & Sides

Homemade Halloween Chocolate Candy Bark

This easy, 15 minute DIY Halloween Chocolate Bark is the perfect way to use up all that leftover Halloween Candy!
Filed Under > Desserts

Homemade Halloween Chocolate Candy Bark

When I was thinking about what I wanted to make to celebrate the haunting season I thought why not make a homemade Halloween Chocolate Candy Bark with all of the Halloween candy I have sitting around tempting me on a daily basis.  I love Homemade Chocolate Barks for a multitude of reasons.  The main one being that chocolate barks look way more difficult to make than they actually are.  I also love that the possibilities of bark combinations are endless.  Plus candy barks make the cutest homemade food gifts! So for all those reasons and more, I’m thrilled to share my Homemade Halloween Chocolate Candy Bark with ya’ll today! 

As stated above, candy barks are incredibly easy to make. All you need to create this homemade Halloween Chocolate Candy Bark for yourself is baking chocolate, candies of your choosing (I used Mini Kit-Kats, Peanut Butter Cups, M&Ms, Rolos, Sprinkles, and Candy Eyeballs), parchment paper and a sheet pan. 

Homemade Halloween Chocolate Candy Bark

When it comes to the actual creating, the trick to creating a perfect homemade Halloween Chocolate Candy Bark every time relays on 3 different things.

First, have your candy prepared and ready to place because you’ll need to work fast so the candies don’t melt into the bark.  The easiest way to do this is plan out in advance what candies you want to use, color themes you want to stick with, and most importantly have everything unwrapped and ready to go.  

Second, when spreading the chocolate out to create the bark base make sure to go thin. You’ll want the chocolate to completely cover the parchment paper, but just barely. This was my mistake the first time in trying this recipe. I made the bark way too thick which makes the chocolate bark taste too sweet, difficult to cut into pieces and incredibly hard to eat. 

Lastly, you need to let the chocolate cool for just a few minutes. If you begin placing the candies the second you have your bark spread out they’ll begin to melt. Wait 2-3 minutes and start with the non-chocolate candies that won’t melt like the candy eyeballs in this case. Candy Corn is also one of those great non-melting candies to try.

Homemade Halloween Chocolate Candy Bark

After letting the bark cool in the fridge for at least 10 hours (I prefer overnight), you’re ready to cut it into pieces.  There’s no particular rhyme or reason to this, but I found the easiest way is to lay the bark out on a completely flat surface and with a very sharp knife start with the edges.  Your edges won’t have a finished look to them, and sometimes that works out to look great, but sometimes you’ll need to trim them. Next, cut the bark in half. It doesn’t necessarily have to be directly cut in half across, but by dividing the bark into two larger pieces it will make it easier to slice. Then try to either cut around the larger pieces or make it so you cut the larger pieces in half. 

And as best you can avoid touching the chocolate too much with your fingers.  Because the chocolate bark is thin your body heat will naturally begin to melt and smudge it if you touch it too much.

Once you’ve cut all the pieces, put the Halloween Bark back in the fridge for an hour to completely let the chocolate set and re-harden from any softening that may have happened while cutting.

Homemade Halloween Chocolate Candy Bark

And voila, the cutest, most festive homemade Halloween Chocolate Candy Bark you’ve ever seen! I love whipping up a couple batches of this to gift to my neighbors and take into work. And how cute would this bark be served on this itsy bitsy spider plate!

See the recipe below, and if you’re reading this via Bloglovin’ you’ll need to click into the post to get the complete recipe. Happy Halloween friends! Truly, MKR

P.S. If baking isn’t your thing at all Williams Sonoma has some Mummy Halloween Bark that is almost as cute!

 

Halloween Chocolate Candy Bark
Yields 1
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Prep Time
5 min
Cook Time
15 min
Total Time
10 min
Prep Time
5 min
Cook Time
15 min
Total Time
10 min
Ingredients
  1. Baking Chocolate of your choosing, you'll need about about 25-30 oz for one bark
  2. Candy of your choosing
  3. 1 tablespoon canola oil
  4. parchment paper
  5. sheet pan
Instructions
  1. Prepare all of the candies, removing all the wrappings, and set them aside where you plan to create your bark.
  2. Cut out parchment paper to the size of your sheet pan, and place inside your sheet pan. Set aside.
  3. In a large pot over medium to low heat melt your chocolate and stir with a spatula or whisk. You'll want to stir the entire time the chocolate is melting, otherwise you'll run the risk of burning your chocolate.
  4. When the chocolate has completely melted, turn of the heat and add canola oil. The oil helps the chocolate shine.
  5. Pour the chocolate out onto your parchment paper and spread with a spatula to create a thin layer. Once spread out, lift the pan just slightly and carefully hit down onto your surface. This will remove any air bubbles and help even it out.
  6. Let chocolate cool for 2-3 minutes then begin placing your candies. Once your candies are placed put the sheet pan into the fridge and let cool a minimum of 8 hours. I prefer to let it cool overnight.
Waiting on Martha http://waitingonmartha.com/

Rosemary Sea Salt Popcorn

A new twist on everyone's favorite snack!
Filed Under > Appetizers & Sides

Homemade Rosemary Sea Salt Popcorn

I’m not actually much of a popcorn person. Sure, if I go to the movies I’ll order a tub, but it’s more about the liquid gold butter that I’m able to pour on without abandon then the popcorn itself.  However, recently at a Waiting On Martha Home event, a local chef brought in a giant bowl of Rosemary Sea Salt Popcorn, and let’s just say I didn’t leave that bowls side all night.

In fact, I stalked the Chef because I just couldn’t get over how she said she made it. No butter, just high-quality olive oil, fresh rosemary and sea salt on the stovetop.  Stovetop I get, but no butter, I just couldn’t believe it.

But the next night I tried my hand at recreating rosemary sea salt popcorn at home, and while I didn’ t master the recipe until three batches later I now have it perfected and I’m not sure I’ll ever go back to regular ol’ butter popcorn again.

Here’s the key, you’ve got to let it sit overnight.  Very much like pasta and takeout Chinese food, this popcorn is better the next day when it’s completely absorbed all the raw olive oil, sea salt, and rosemary goodness. So while I know if you’re anything like me you’ll sneak a few handfuls straight out of the pot, you’ll be so much happier if you delay the gratification and save the majority of it for tomorrow.

And yes ten sprigs sound like a lot of rosemary, it’s not.  It’s just the perfect subtle hit that rosemary lovers will appreciate and those on the fence about rosemary probably won’t even be able to pinpoint as rosemary.  

Grab the recipe below (Bloglovin followers you’ll need to click into the post to see the recipe in its entirety), and try out a batch of this rosemary sea salt popcorn and enjoy! Truly, MKR

P.S. If you’re looking to try this recipe over an open flame how cute is this popcorn popper?!
 


 

Homemade Rosemary Sea Salt Popcorn
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 10 sprigs of fresh rosemary sprigs
  2. 1 cup organic popcorn seeds
  3. 1/4 cup avocado or canola oil (any oil that can handle high heat)
  4. 1/4 cup organic, high quality olive oil
  5. sea salt
Instructions
  1. In a large, tall pot add the canola oil, popcorn seeds, and 6 rosemary springs.
  2. Turn on the burner to high heat and place the lid on the pot.
  3. Once you hear the corn beginning to pop shake the pot a few times to make sure the bottom kernels don't burn. Once the popping begins to slow remove the pot from the heat and let it sit for 5 minutes.
  4. Then transfer to a very large mixing bowl, add additional 5 sprigs and drizzle with a high quality olive oil, and plenty of sea salt. Stir to well until completely mixed.
  5. Transfer mixture to 1 or 2 large ziploc bags and let sit overnight. It's so much better after resting overnight!
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White Interiors

Cinnamon Saltine Crackers

An irresistible and easy snack you must try
Filed Under > Food

Cinnamon crackers recipe on Waiting on Martha

Cinnamon Crackers.  If you were ever a fan of Cinnamon Toast Crunch as a kid or remember tasting cinnamon toast when you were young, these are for you.  I was always a huge fan of cinnamon toast personally.  Fresh out of the oven, the warm, toasty bread with butter, brown sugar and cinnamon sprinkled on top was absolutely divine.  Super simple, of course.  Yet so good. 

I had albeit forgotten about cinnamon toast until recently, but I was brought instantly back as I was noshing on a bowl of buttery Saltines at our country club.  See, they serve the buttered crackers as a quick appetizer while you peruse the bar menu, and let’s just say that they’ve discovered my Kryptonite.  Once I start, I just cannot stop!  Dangerous I tell you.  And it had me thinking of how I could make them EVEN better at home. 

Butter is sure enough an easy addition to these classic crackers, and the result is downright irresistible.  But add some cinnamon and sugar and you’ve got the ultimate snack.  It would be great for holiday parties, tailgates, after school treats, lunch boxes and beyond.  Find the super easy recipe below, and tell me if you’ll be whipping up some cinnamon crackers anytime soon!  Truly, MKR

P.S. For more irresistible snack recipes, be sure to check out our Recipe Index. xo 

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Cinnamon Crackers
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Ingredients
  1. 4 sleeves of Saltine crackers
  2. 1 stick of butter, melted
  3. 3/4 cup sugar
  4. 1/2 cup cinnamon
  5. 1-2 large ziplock bags
Instructions
  1. In a small bowl mix together sugar and cinnamon, set aside.
  2. Add the saltine crackers to a large zip lock bag (if you need to split the recipe and use two zip lock bags go ahead and do so. You'll want plenty of room to mix/roll the crackers).
  3. Once crackers are in the bag(s), pour the butter over the crackers and roll the bag to coat.
  4. Once coated, add your cinnamon and sugar mixture and again roll to coat.
  5. Leave in sealed bags overnight.
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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