So this is Christmas- yay! I will be blogging a little bit more than usual during December, as I've so many ideas going on in my head. Oh, and like the Starbucks cups, the Cakeyboi header is going red, but only for the season...
It’s mine and Disneyboi’s favourite time of the year. When it’s okay to be a big kid and get away with it. In fact, I probably love the build up to the big day, more than the day itself.
Every year I take the first week of December off from my work and call it Christmas Prep Week! Truth be told, most of my prep is already done, I’ve written the cards (In October?!), bought and wrapped most of the pressies and the decorations are up. I just bake and watch Christmas TV movies.
I do festoon my home with Christmas decorations – in fact if you ‘Like’ the Cakeyboi Facebook page, for December I will be having a ‘Cakey Christmas Countdown’, a different decoration from my home every day – just a bit of advent fun. Pop over if you are so inclined!
My first festive bake isn’t really a bake. More of a melt and chill. It’s Christmas Bark. You may have seen my Great British Bark and Halloween Bark already, but this is where it all started. I have made my Christmas Bark for years now. If I didn’t make it my family and friends would be sooo disappointed.
450 grams white chocolate, chopped
60 grams rice krispies
12 peppermint candy canes
20 grams white mini marshmallows
Line a large cookie sheet with greaseproof paper and set aside. Crush the candy canes in a food processor until they are in small pieces, but not dust! Chop the mallows in half to make even smaller.
Place the white chocolate in a heat proof bowl and place this over a saucepan of simmering water (make sure the water doesn’t touch the bottom of the pan). Melt the chocolate, stirring all the time.
Once fully melted, stir the rice krispies through the chocolate until it is all combined. Pour this mix on to the prepared cookie sheet and spread out with a knife until it is one thin layer. Next, sprinkle the candy cane pieces evenly over the mix and then the mallows. Take another sheet of greaseproof paper, place this on top of the bark slab and smooth it all over with your hands, pushing lightly to embed the canes and mallows into the chocolate. Pop into the refrigerator to set completely. I left mine overnight.
Remove from the fridge and using your hands break into random shards. The size is totally up to you. And there you have Christmas Bark! I placed mine in little plastic take-away cartons, lined with red and green cellophane. Kids and adults love this stuff, with the white chocolate krispie crunch, peppermint chew and melting mallows.
Don't forget the Cakeyboi 2013 Calendar Giveaway - open until 24th December...