Confession: I have four pounds of almond bark makings in my pantry right this second. I love to experiment with all kinds of different candy bark flavors. Last holiday season, I made peanut butter chocolate bark, fruitcake bark, mint chocolate-chip bark, and coffee bark. I wasn’t clever enough to think of this Birthday Cake Bark, though, which is the brainchild ofÂ Jessica at How Sweet It Is.
You don’t have to wait until the holidays to enjoy candy bark anymore! Now you can have your birthday cake bark and eat it too.
This time of year, when I think of candy recipes, there is really only one that’s worthy of contemplation: bark. Though I adore a good piece of bark, I rarely find myself consuming it before November and after January.
But how many times can you eat the same old peppermint bark? Well, if youâ€™re like me, you can eat it a lot – but that doesnâ€™t mean I donâ€™t want something new! So in honor of this festive candy, here is a bark recipe steeped in Italian culinary tastes for those of you who desire a hiatus from the classic.
I call this recipe Spumoni Mastiff Bark. Get it? Neapolitan Mastiffs are a type of Italian dog that are known for their daunting size, Neapolitan and Spumoni are both ice cream flavors, and plus, dogs barkâ€¦. Well, maybe the name isnâ€™t that funny/clever, but that doesnâ€™t mean this recipe isnâ€™t tasty!
This recipe consists of a dark chocolate cherry almond layer coupled with a white chocolate cranberry pistachio layer. Though it may seem complex, donâ€™t let this discourage you! Bark is one of the easiest candies to make.
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