Note: This post has been compensated by StickerYou. All comments and opinions are – as always – completely my own. #sponsored
Every year – like, EVERY YEAR – I put “learn pretty handwriting” on my list of goals.
You know where this is going.
As you know, I love giving handmade gifts, and always attach a little tag or label to go with. And while my penmanship is neat enough, I wish it looked more decorative. I’ve played around a bit over the years with different styles, and while it always comes out looking okay I seriously envy those who do it beautifully.
So when StickerYou reached out and invited me to try their line of customizable stickers, I was ALL IN.
StickerYou is simply the best site for creating high quality customizable stickers, labels, iron-ons and more. With St. Patrick’s Day coming up I thought it would be fun to share these Lucky Charms candy bars I’ve been thinking about, and to create a label for sealing the wrappers!
You guys, I think I’m hooked. The whole process was fun and easy, and I just love the way they came out. The quality was excellent and I appreciated being able to order only just what I needed.
Now about those bars.
I’ve made chocolate bark for years – always the same way, on a sheet pan. But a while back I used my mini loaf pans to create individual bars for a client, and I thought it was time to share the how-to here.
I use my mini pans all the time to create smallish sized tea breads and pound cakes for gifting, but I know that not everyone has the need for such an item. You can buy disposable pans of this size which will work just the same, or simply make one big batch of bark and break it up into pieces.
What will you create?
8 ounces assorted candy melts (you’ll need about 1/4 cup for each bar)
16 ounces quality white chocolate, coarsely chopped
cereal marshmallows (I got these)
Cut eight pieces of parchment or waxed paper to fit the bottoms of a mini loaf pan and come up the long sides – this will act as a “sling”, making the bars easier to remove after they’re chilled.
Working with one color at a time, melt the discs in a heatproof bowl set over a pan of barely simmering water. Pour 1 ounce (about 1/4 cup) into the bottom of each pan; tap a few times to level and even the surface. Clean out the bowl and repeat with your remaining colors. Freeze till set; about 10 minutes.
Clean out the bowl and melt the white chocolate. Working with one bar at a time, pour about 2 ounces (1/2 cup) over the colored layers; tap the pan a few times to level and immediately sprinkle with the marshmallows. Repeat with remaining bars and return to the freezer to set completely.
Use your paper sling to remove the bars from the pans; keep chilled till ready to serve.
This delicious recipe brought to you by Sheri Silver