Husky Bark Recipes

Steps:

• For the shark fins: Roll a taffy strip to flatten slightly. Use kitchen shears to cut 3 shark fins from each strip, shaping each fin so it is rounded on one side, pointed at the tip and concave on the inside. Set on parchment to keep from sticking while you make the bark.
• For the bark: Line a baking sheet or pan with foil.
• Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes.
• Spread the chocolate mixture on the prepared baking sheet so it's about 1/2-inch-thick. Add about 20 drops of food coloring all over the chocolate and use a wooden skewer to swirl aggressively around to make the waves; make sure you swirl in multiple directions and drag the color out to the edges of the chocolate. Sprinkle several small pools of red sanding sugar over the chocolate. Add the gummy fish, pretzel fish and candy rings in a random patter. Add the marshmallows in clumps of 3 or 4 to make the surf. Put the bark in the refrigerator until it just begins to set, 5 minutes. Add the shark fins with the points facing up.
• Set the bark aside at room temperature until firm, about 2 hours. Remove the bark from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Bring a shallow pan of water to a simmer. Add the white chocolate to a heatproof bowl and set over the simmering water to melt. Stir in the peppermint extract.
• Dip the cookies one by one in the melted chocolate to cover completely, then transfer to a parchment-lined baking sheet. Sprinkle the crushed candy over the tops. Allow the cookies to set and dry before serving.

Steps:

• Line a baking sheet or pan with foil.
• Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes
• Add all but a few pieces of the candy and quickly stir to combine. Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated. Scatter the remaining candy on top. Set aside at room temperature until firm, about 2 hours. Remove from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Melt the almond bark in a double boiler (I use a glass bowl over a saucepan of simmering water). Stir until smooth, then allow to cool slightly.
• Arrange the graham crackers on a rimmed baking sheet so that they're butted up against one another. Pour the melted almond bark over the top and use an offset spatula to spread it evenly over the surface.
• Sprinkle on the pretzels, cookies, gummy bears, gummy worms, sour gummy worms, peanuts, chocolate candies and rainbow sprinkles. Lightly press the ingredients with the palm of your hand to make sure they're anchored. Refrigerate until completely set.

Steps:

• Melt the almond bark in a double boiler. Stir until smooth, then allow to cool slightly. Next, use the double boiler to melt the dark chocolate chips also.
• Lay down a large baking sheet and arrange the whole graham crackers together so they are butted up against one another. Pour the melted almond bark over the crackers and spread evenly.
• Sprinkle on the orange and black toppings and mini marshmallows. Lightly press the ingredients with the palm of your hand to make sure they are fixed. Drizzle over the dark chocolate. Allow to set for approximately 20 minutes, then serve.

Steps:

• Put 1/4 pound each of white, blue, purple and pink candy melts in separate bowls. Melt in the microwave, stirring, until smooth. Stir a little white into each of the other colors to lighten them. Working quickly, spoon dollops of the different colors onto a parchment-lined baking sheet in a mosaic pattern, then drag a rubber spatula through the colors to swirl. Spread to about 1/4 inch thick and top with assorted sprinkles and/or edible glitter. Refrigerate until set, at least 30 minutes. Break into pieces.