Halloween is right around the bend. . .
. . . so we whipped up. . .
. . . some simple. . .
. . . spooky treats. . .
to share with friends.
Chocolate Ghosts & Swirl Bark
ingredients:
- 1 1/2 cups white chocolate chips
- 1 cup peanut butter chips
- 1 cup semisweet chocolate chips
- 1 1/2 cup sliced raw almonds
Chop your sliced almonds until they resemble the images above. You could also throw them in the food processor for a few twirls. Just make sure they don't get ground down too small.
Pour the almonds onto a lined baking sheet. Begin simmering a bit of water on the stove. Pour the different chips into three separate metal bowls. One at a time place the white and dark chocolate over the pot of simmering water until the chips melt.
When the confections are melted, use a spoon to make simple ghost shapes with the white chocolate on the bed of almonds. They don't need to be the same size or shape, just try to make them a bit like rounded triangles.
Then taking a bamboo skewer, dip it in the dark chocolate and place little circles on the ghosts shapes using the tip of the skewer to integrate the dark chocolate. Place in the freezer to chill for 10 min (they will cool quickly because they are not all that thick).
When the ghosts have hardened, remove them from the tray and store them in single layers separated by wax paper in an airtight container (I like mine colder so I keep them in the fridge until I'm ready to serve).
Dump the extra almonds into a bowl. Heat the peanut butter chips in the metal bowl until they melt and reheat the white and dark chocolate a bit as well. Pour the melted confections onto your parchment lined baking sheet and use the skewer to swirl the three flavors together. Top with the leftover almonds and chill until hardened. Break up into chunks before serving.
If you'd like even more homemade halloween candy options, check out last year's collection of confections here.
Happy Halloween!
~ Sarah
*Last time in Recipes:10 Pretty Pumpkin Recipes
