The 'Original' Creative Crafting Magazine written by Crafters, for Crafters

Creative Crafting magazine began in August/September 2009, when a group of crafting friends on the Creative Connections network decided that it would be a good idea to raise awareness of the crafting community. From this point they started work and the first issue of Creative Crafting was published in October 2009 and the last was June 2014.
Now we are bringing you everything crafty from the home and beyond.

Tuesday 3 December 2013

Christmas Candy Bark



Christmas Candy Bark     written by Claire from Elderberry Arts
 


This is a very simple recipe that can be made by children of all ages with minimal help. It is delicious as a treat or prefect to wrap up and give as gifts. The recipe can easily be doubled or even tripled to make larger amounts, just make sure you have a baking tray or other similar surface to spread the chocolate on once melted. 

Feel free to choose your favourite brand of chocolate and milk and dark chocolate work just as well. The finished bark can be varied greatly by adding or omitting ingredients to suit your own personal tastes and an attractive marbled bark can be made by spreading the milk chocolate and then swirling in some melted milk chocolate.

For a more grown up version dark chocolate with dried cranberries and flaked almonds or white chocolate with dried cranberries and hazelnuts are delicious. 



200g milk chocolate
100g of Christmas themed sweets such as chocolate coins, jelly beans, shape jellies etc.

  1. Line a baking tray with cling film or greaseproof paper.
  2. Break the chocolate into small pieces and place into a bowl. Melt the chocolate in short bursts in a microwave oven or over a pan of boiling water.  
  3. Once the chocolate has melted spread it over the covered tray. It should be only around five millimetres thick.
  4. Add your sweets as toppings, gently pressing them into the chocolate.
  5. Leave the chocolate until completely cool and hardened and then snap into pieces. 
 


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