BOO BARKfeatured

My entire life I’ve been certain that when I was an adult, two things would miraculously happen. 1. I would become a morning person and 2. I would outgrow candy. I’m 39 and neither one has happened. Not even close. Mornings are painful and I still LOVE candy. I’m only now barely getting to where sometimes things are a little too sweet. And even that is like finding a magical unicorn that shoots lasers with its eyes.

I love Boo Bark because it’s perfect to do with kids this time of year and I love any and all opportunities to get your kids in the kitchen making memories with you. This is an easy easy treat to make for teacher gifts, work treats, party favors, play dates, or just because it’s Friday night and you are about to burn through Netflix. No judgement here. And because you’re a genius, I assume you’ve already figured out this can be made a million different ways; class it up with dark chocolate, fruit and nuts, or make a version that has caramel and sea salt… you get the picture. This is your chance to make all your chocolate candy dreams come true.

Recipe: Boo Bark  |  Soundtrack: Michael Jackson

• 3 bags chocolate chips or about 6 cups of any kind of chocolate. Pick your preference
• All the candy your heart desires: M&M’s, pretzels, candy corn, sprinkles, Oreos, Peanut Butter cups… you get the idea…

Directions:
Line a cookie sheet with parchment paper and set aside.

Melt the chocolate by putting the chocolate into a metal bowl and placing over a simmering pot of water (aka a double boiler). Hold the edge with a pot holder if it gets too hot. Using a spatula stir the chocolate until it’s all melted.

Pour the chocolate onto the parchment paper on the cookie sheet. Spread the chocolate evenly and cover with as much candy as your insulin levels can handle.

Put in the refrigerator until cold, about 1 hour. Using your hands, break the bark into pieces to share.

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