Recipe Background
It's the Season of the Witch, as they say, and that calls for a magically tasty treat to get into the spirit! Broomstick Bark covers beloved crunchy graham crackers with melted cocoa candy, then drizzles them with spiderweb patterns of even more melted candy! A few scarlet nonpareils add a splash of color that really makes Broomstick Bark spellbinding! Ready in just half an hour, this is a dessert that will whisk you off your feet just like a magic broomstick! Get ready to cackle with delight!
It's the Season of the Witch, as they say, and that calls for a magically tasty treat to get into the spirit! Broomstick Bark covers beloved crunchy graham crackers with melted cocoa candy, then drizzles them with spiderweb patterns of even more melted candy! A few scarlet nonpareils add a splash of color that really makes Broomstick Bark spellbinding! Ready in just half an hour, this is a dessert that will whisk you off your feet just like a magic broomstick! Get ready to cackle with delight!
Ingredients
- 12-16 whole chocolate graham crackers or regular graham crackers
- 1 (12-ounce) package dark cocoa candy melts
- 1 cup white candy melts
- red jumbo nonpareils optional, to taste, for topping
Directions
- Lay the graham crackers in a single layer on a large rimmed baking sheet. Break the graham crackers as needed to fit.
- In separate medium microwave-safe bowls, melt the dark cocoa melts and the white candy melts in the microwave according to package directions.
- Pour the melted dark cocoa candy melts over the graham crackers, spreading it into an even layer using the back of a spoon or an offset spatula.
- Working quickly, spoon the melted white candy melts into a plastic bag and cut the corner off the bag.
- Pipe 4-5 concentric circles in one corner of the dark cocoa layer.
- Drag a toothpick from the innermost circle to the outermost circle in several places, creating a spiderweb design.
- Repeat, continuing to work quickly so the melts do not harden, until the bark is covered in spiderweb patterns.
- Top the bark with the nonpareils while still wet.
- Refrigerate until set, about 15 minutes.
- Break into pieces and serve.
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