Hey, Snickers lovers! Do you want to know how to make the easiest and most delicious treat ever? Well, you’re in luck, because today I’m going to share with you my Snickers chocolate bark recipe that will blow your mind and your taste buds. Trust me, you’ll want to make this ASAP.
What do they taste like?
Chocolate bark is basically a thin layer of melted chocolate that is topped with whatever you like. You can use nuts, dried fruits, candies, pretzels, marshmallows, or anything else that tickles your fancy. The result is a crunchy, chewy, sweet, and salty explosion of flavours that will make you go “mmm” and “wow” at the same time. It’s like a party in your mouth!
However, we are making it a bit different as we are making it in reverse by layering the ‘toppings’ on the baking paper first, then pouring the chocolate on top last. This method creates the most epic chunky chocolate bark that is super moreish, you will not be able to get enough!
Why should I make this Snickers chocolate bark?
There are so many reasons why you should make chocolate bark. Here are just a few:
- They are super easy to make. All you need is some chocolate, a microwave, a baking sheet, and some toppings. No oven, no stove, no hassle.
- They are customizable. You can use any kind of chocolate you like: milk, dark, white, or even a mix. You can also use any toppings you like: nuts, dried fruits, candies, pretzels, marshmallows, or anything else that tickles your fancy. You can even make different batches with different combinations and have a chocolate bark buffet.
- They are perfect for any occasion. You can make them for yourself as a snack or a dessert, or you can make them for your friends and family as a gift or a party favour. You can also make them for any holiday or celebration: Valentine’s Day, Easter, Halloween, Christmas, birthdays, anniversaries, etc. They are sure to impress anyone who sees and tastes them.
- They are fun to make. You can unleash your creativity and have fun with the process. You can experiment with different flavours and textures, and you can also decorate them with sprinkles, drizzles, or shapes. You can even invite your kids or your friends to join you and make it a fun activity.
When should I make it?
The answer is simple: anytime! Chocolate bark is great for any time of the day and any time of the year. You can make them in the morning and enjoy them with your coffee or tea. You can make them in the afternoon and have them as a snack or a pick-me-up. You can make them in the evening and have them as a dessert or a treat.
Tips for making them
Making chocolate bark is easy, but there are some tips that can help you make it even better:
- Use good quality chocolate. The chocolate is the star of the show, so you want to use the best you can find. Look for chocolate that has a high percentage of cocoa solids (at least 60% for dark chocolate) and that melts smoothly and evenly.
- Use a microwave-safe bowl and spatula. You want to melt the chocolate in short bursts in the microwave, stirring after each one until it’s smooth and glossy. Don’t overheat it or it will burn and become grainy.
- Use parchment paper or wax paper to line your baking sheet. This will prevent the chocolate from sticking and make it easier to peel off once it’s set.
- Let it set completely before breaking it into pieces. You can let it set at room temperature or in the refrigerator for about an hour or until it’s firm. Then use your hands or a knife to break it into irregular pieces.
If you love Snickers chocolate bark check out these recipes…
Ingredients
- 350g dark chocolate
- 6 tbsp thick caramel sauce
- 200g salted peanuts
- 10 shortbread biscuits
Instructions
- Break 10 shortbread biscuits in small pieces (not crumbs) and layer on a lined baking tray in a rectangle shape.
- Drizzle 6 tbsp thick caramel sauce on top.
- Sprinkle 200g of salted peanuts on top.
- Melt 350g dark chocolate in the microwave 20 seconds at a time (do not overheat, just until melted) pour over the shortbread, caramel and peanuts.
- Let it set at room temperature or put in the fridge.
