cobweb bark is crazy easy and SO good!
Cobweb bark is where I’m at this Halloween.
And by “where I’m at”, I mean fast, easy and good.
I was not even going to do a Halloween series this year, because – well, you know.
But I LOVE HALLOWEEN. And I simply can’t resist a good “treat”. But let’s keep it simple this year, ‘kay?
And it truly doesn’t get simpler than this. Just start with a layer of anything “crunchy” that you like. I used pretzel sticks because I love my sweet and salty, but any cookie or cracker will work beautifully. Just make sure you have enough to cover your baking pan in a single layer.
Pour melted white chocolate over, let it set, and then pipe a cobweb using chocolate chips or melting wafers.
Make “spiders” with any candies you like (or even just pipe them out with more chocolate). Chop and serve!
What are your Halloween plans this year?
SHOP THE POST!
from Woman’s Day
5 ounces (about) pretzel sticks – or any cookie/cracker you like, enough to cover a 9″ x 13″ pan in a single layer
(2) 12-ounce bags white chocolate chips (or melting wafers)
1/2 cup semi-sweet chocolate chips (or black/brown melting wafers)
any candies you like for making the spiders – I used regular and caramel M&M’s
Line a 9″ x 13″ baking pan with parchment paper, long enough for an overhang on the long sides. Place your pretzel sticks in a single layer on the bottom.
Melt the white chocolate in the top half of a double boiler set over a pan of barely simmering water. Dollop all over the pretzels, then use a small angled spatula to spread evenly. Tap the pan gently on the counter a few times to level. Let set. Clean out the bowl and melt the semi-sweet chips – cool slightly and transfer to a disposable pastry bag or ziploc bag.
Use the parchment “sling” to transfer the bark to a cutting board.
Snip an opening in the pastry bag and pipe out a cobweb design. Use the remaining chocolate in the bag to attach the candies to the bark, and pipe out legs. Let set.
Use a large serrated knife and a rocking motion to cut the bark into pieces; serve with additional candies on the side if desired.
This delicious recipe brought to you by Sheri Silver
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