Easy, Elegant Candy Bark

February 25th, 2010 by Nancy Siler

I am getting ready for taping the Creative Living with Sheryl Borden Show the first week of March. One of the projects I’m doing on the show is Candy Melt® “bark.” We did Patriotic Bark on the Wilton Public Television Show Bake Decorate Celebrate! season 6 using crushed peppermint, Wilton Cinnamon Drops, and Candy Melts® (red, white and blue).

Patriotic Bark

Since Sheryl doesn’t feature seasonal projects on her show, I needed to come up with some other easy ideas. I was also interested in a more “sophisticated” look so I tried a more elegant combination of White Peppermint Pearls Favor Candy and Gold Pearlized Sugars in the dark cocoa and white Candy Melts®. By the way, I was in the Wilton Test Kitchen trying this.

Candy Melts

As you can see I just placed some Candy Melt® disks into a disposable paper bowl.

Pouring Candy Melts

Then melted the Candy Melts® on 50% power for 1 minute.

Microwave Candy Melts

Stirred them so all of the Candy Melts® were melted and fluid. I did need another 30 seconds on half power for the amount I used. No, I did not measure.

Stir Candy Melts

Poured the white melted Candy Melts® into the dark cocoa

Pour Melted Candy Melts

and lightly stirred.

Mix Melted Candy Melts

Then poured the mixture onto a parchment covered cookie pan.

Pour Onto Cookie Pan

And spread with a spatula to a thinner layer. Note…avoid stirring too much or you lose the marbling effect especially when combining dark cocoa with white. Using white and colors, there is not as much of an issue. If I were doing this for real, I would “serve” this to the family and make more with additional marbling. I would probably use 2 parts white to 1 part dark cocoa also.

Spread in Cookie Pan

Add Gold Pearlized Sprinkles. The new pearlized sprinkles are so dramatic.

Add Gold Sprinkles

On the other side I added some Peppermint Pearls.

Add Peppermint Pearls

Put in the refrigerator for about 10-15 minutes until it all hardens. Break apart into smaller serving sized pieces.

Easy, Elegant Candy Bark

Yum!!

Nancy Siler Nancy Siler, vice president of consumer affairs, is a registered and licensed dietitian plus a certified home economist. She has been baking and decorating desserts longer than she wants to admit…..much before she started working at Wilton 11 years ago. Nancy also shares her expertise in the Wilton sponsored Public Television Show Bake Decorate Celebrate!

6 Replies

  1. Danielle says:

    Hi my name is Danielle and i’m a senior in high school. I am contacting Wilton because I heard yall are the guru’s of cake decorating and baking. During senior year we all have to choose a topic that we are interested in and i am interested in cake baking and decorating. So if it is okay with you guys can yall please answer the following questions.
    1. What qualities must a person have to go into this line of work?
    2. What does an experienced cake decorator have over an inexperienced cake decorator?
    3. How is cake decorating an art form instead of just being something ” pretty to eat” ?
    4. What are some techniques people use to decorate cakes?
    5. Whats the most popular art form uses on todays cakes?
    6. Overall is it better to go to school for Cake baking or decorating, or to be self taught?

    HELP!!!

    • Nancy Siler says:

      Appreciate your interest in cake decorating. I am going to have Sandy Folsom, Director of The Wilton School of Cake Decorating and Confectionary Art, contact you directly for answers to your questions.

  2. Danielle says:

    Thanks!!!

  3. Linda says:

    I am making a 1st Birthday cake for my granddaughter, Lucy. Her birthday is 4-7-2010. I can’t have a cake that is full of color because of her playing in it and getting it everywhere. Any suggestions. Also, I would like to have a good recipe for making candy bars. For instance, milky way bars. I need the nougat recipe if anybody has it. Thanks for listening to me. Happy Baking ladies and gentlemen. Linda

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