Delicious and simple mummy bark
Okay, so in the past couple of weeks, we’ve had some Halloween bats, candy corn drinks, cookie ball spiders, and now it’s all about MUMMIES! P.S. A “melted witch” treat is coming your way soon too! I think it’s safe to say that we are a bit obsessed with Halloween at my home. 🙂
And if you remember my “bat” pumpkin decorating idea, well, I had to come up with a new pumpkin decorating idea when my toddler thought it would be fun to climb up on our table, rip off each and every bat, remove their eyes, and then rip up all the paper bats in about two minutes flat. I’m telling you, he’s got some mad skills at destruction and mess making!
So, the new idea was to make mummy pumpkins!! I saw the idea online somewhere and it was super simple to make. But, more on that later. First, let’s talk about my new addiction, AKA brownie batter bark. If you have had regular bark and enjoy it, you will LOVE this jazzed-up bark!
I’ve seen lots of different bark recipes “filled” with different things such as edible cookie dough, flavored doughs, or various candies. Dorothy, from Crazy for Crust, makes some awesomely creative and delicious barks. One we tried last winter was her peppermint sugar cookie dough bark. And if you are looking for one of the best treats ever come candy-cane season, trust me, you’ve got to make it!!
I thought it was time I tried to make a bark filled with something delicious and simple. Of course, I thought about brownies. These 2-ingredient brownie bites have been well-loved on the blog, so I thought I should fill the center of bark with that same recipe! Creamy milk chocolate base layer, a simple 2-ingredient fudgy brownie center, and a thick white chocolate topping makes for a delicious, no-bake, easy bark recipe. You guys are going to love it!
- 1 cup milk or semi-sweet chocolate I like using chocolate from a bar that I've coarsely chopped up
- 1/2 cup + 2 tablespoons butter softened
- 1 package (18.4 ounces) brownie mix
- 2 cups white chocolate separated
- Large and small candy eyes
- On a large cookie sheet, place a nonstick baking sheet or parchment paper.
- In a microwave safe bowl, pour in the milk chocolate chips. Microwave for 15 seconds, stir for 15 seconds, and repeat.
- Microwave in bursts of 15 seconds (stirring in between each burst) until the chocolate is completely melted and smooth.
- Pour the melted chocolate evenly over half of the baking sheet and spread until smooth with a spatula.
- Place in the fridge for at least 15 minutes or until hardened.
- Meanwhile, combine the brownie mix (discard or save the fudge package for something else) and butter. Beat together with hand mixers until a thick dough forms. If the dough is too crumbly, add a bit more butter.
- Knead the brownie batter "dough" with your hands and then flatten into even discs of batter. Press those discs of batter together on top of the hardened chocolate and mash together with your hands until an even layer of brownie batter is formed.
- Place in the fridge while preparing the white chocolate.
- Use very high quality white chocolate chips (or a white chocolate baking bar that you have coarsely chopped) for best results.
- Place 1 and 1/4 cup white chocolate in a microwave safe bowl. Microwave for 15 seconds, stir for 15 seconds, and repeat.
- Microwave in bursts of 15 seconds (stirring in between each burst) until the chocolate is completely melted and smooth. Pour over the brownie batter layer and smooth with a spatula.
- Press large and small candy eyes all over the white chocolate in random places.
- Allow the white chocolate to harden in the fridge.
- Melt the remaining 3/4 cup white chocolate in a microwave safe bowl in bursts of 15 seconds stirring in between each burst.
- Pour this melted white chocolate into a small plastic bag. Cut off the tip of the bag with scissors and "pipe" the melted chocolate over the bark to create a mummy appearance. Pipe over the tops of the eyes to make the eyes look like they are peeking out.
- Allow the bark to completely harden. Using a large and very sharp knife, cut the bark into pieces. Then carefully peel the bark pieces off of the baking sheet or parchment.
- Store in an airtight container in the fridge.