Description
A quick and easy Halloween treat. Yummy butter rum flavored white chocolate is embedded with various treats and finished with sanding sugar.
Ingredients
Scale
- 16 ounces white chocolate (use white chocolate bars or vanilla almond candy coating)
- 1/4 teaspoon butter rum oil extract
- 2 teaspoons heavy cream
- 1/3 cup small Halloween candies like gummy eye balls, skeleton bones, etc.
- 1 teaspoon colored sanding sugar.
Instructions
- Melt the chocolate in a double boiler or use the microwave method.
- When the chocolate is smooth, add the extract a few drops at a time until the flavor is to your taste. Stir in the heavy cream.
- Spread the chocolate on a baking sheet to a thickness of 1/4”.
- Top with treats, (or nuts and dried fruit cut into small pieces) and press the bits slightly so they nest in the chocolate.
- Set the tray aside until the chocolate is firm (about 10 minutes). Using the edge of a metal spatula to break the chocolate into 2” pieces.
- Serve a a treat or bag in small cellophane bag to give as party favors.
Notes
Use oil based extracts. Alcohol based extracts will make the chocolate seize and result in grainy lumpy yuck. White chocolate pairs fabulously with fruit flavors. But use any favor you like. Start with 4 drops and stir well, continue adding flavorings a drop at a time until as flavored as strong as you’d like. Change up the bark by using nuts, and dried fruit, pair with the flavor you would like. If using mint, be careful as the flavor seems so much stronger than other oil extracts.
Nutrition
- Serving Size: 1 ounce