treat, of course, who wants to be tricked anyway? life is tricky enough…
so, i recently was asked by a cool girl, who devotes her life to helping animals, if i would make a treat of some kind for a benefit she was having at the historical and recently renovated texas theatre (yep, the theatre where lee harvey was arrested). the event, called ‘art to the rescue’, would benefit animal rescue of texas and would feature local artists and vendors. such a great cause to be apart of and be creative in the kitchen… yes, please!
i brainstormed on what could be made in advance, would be good for about 150 people and could involve movie concession candy. i decided on a duo of chocolate bark: one with junior mints and hot tamales and one with milk duds and reese’s pieces. all four classic candies that i’ve had my fair share of while putting myself through film school. they were both a huge hit (although the junior mints and hot tamales were my personal fave) and something i will definitely make in the future. i think for this weekend i’d like to try an ode to my favorite candy bars… crumbled skor & kit kat or twix & butterfinger? the options are limitless & can be modified with either your own favorite candy, or, in a healthier twist, nuts and dried fruit.
so just in time for all the halloween festivities, make a batch, play around with different flavors and let me know what you find makes the perfect last bite.
1 lb 6 ounces semisweet chocolate morsels
1 tbspn vegetable oil
toppings of your choice (candy, nuts, dried fruit, etc.)
4 ounces of white chocolate or caramel pieces (your topping of choice)
you can temper your chocolate however feels most comfortable. i chose the microwave as time was of the essence. but here’s an article, by the dessert master david lebovitz, that I would use if I had been making a smaller amount. but, back to how i did it… in a microwave-safe bowl heat 1 pound of the morsels and oil at medium-high heat (important as the chocolate will burn at the normal high-heat we typically utilize our microwaves – props to liz for this tip) in 30-second increments, stirring each time, until most of the chocolate is melted. add the remaining 6 ounces of chocolate, stir, heat for 30 seconds more, and stir again until it’s completely melted. spread the chocolate about ¼” out on the parchment paper. sprinkle your candy of your choice over the top (in this recipe i did one with junior mints and hot tamales & one with milk duds and reese’s pieces). finally, add a topping of either white chocolate or caramel. the white chocolate can be heated in a glass measuring cup, the same as the semisweet chocolate earlier, (in 30 second increments, at medium heat, stirring in between); the caramel, in a microwave safe container for 1 minute at medium high heat. stir the topping, and with a fork, go to town artistically, drizzling the white chocolate or caramel over the bark with pollack-esque enthusiasm. take a picture, let dry overnight and break apart for your next dinner party, catering or halloween extravaganza!