Two-Ingredient Halloween Treat: Spider’s Web Chocolate Bark
Hi There Creepy Cooking Pal! I’m excited to give you a wicked welcome to my two-ingredient last-minute Halloween treat, Spider’s Web Chocolate Bark. This recipe is so easy that I whipped it up the morning of my son’s classroom Halloween party last year.
What you don’t see are all the failed recipe tests or the laundry piles that are often pushed aside for my photo shoots.
The Hubs: “We’re ready to come home but we can’t find Jeremy’s shoes and socks.”
Me: “Ummm…he didn’t wear shoes and socks. We were running late so I told him to jump in the car barefoot.”
If you knew about any of these things, it wouldn’t surprise you that last year I forgot that I’d signed up to bring a treat for Halloween to J’s school.
Thankfully, I remembered when the alarm went off that morning (alarm = 4 year old jumping on bed yelling, “It’s Halloween! It’s Halloween!”)
So you see, it may look like I’ve got it together on this blog, but I don’t tell you everything. I certainly didn’t tell you about the icing pouch that ruptured and splooged icing all over my pajamas. Or that I ate melted chocolate off a spatula for breakfast that morning. But trust me, things around here are far from perfect.
You might even say they’re scary.
If you’re looking for more Halloween treats, check out my Easy Halloween Popcorn Balls. These ones are made with 5 ingredients and do not require a candy thermometer like so many recipes. They’re also orange and shaped like pumpkins. So cute for October 31st!
- Line a large rimmed baking sheet with wax paper.
- Melt the chocolate chips slowly in a double boiler (find out how to construct and use a double boiler here), stirring occasionally.
- Pour the melted chocolate onto the prepared baking sheet. Shimmy the sheet around a bit to get the chocolate to spread out as big as possible in a smooth even layer. Refrigerate until solid, 15-20 minutes. (If you're in a real hurry you can put the pan in the freezer to harden).
- Place a large inverted plate onto the chocolate. Use a skewer or toothpick to make 12 equally spaced dots in the chocolate around the plate. Think of the dots as corresponding to the numbers around a clock's face. Remove the plate.
- Place a ruler from the 12 o'clock dot to the 6 o'clock dot. Draw a line with your skewer connecting the dots. Add 3 equally spaced dots along the ruler in between the center of the line and the 12 o'clock dot and another 3 equally spaced dots between the center of the line and the 6 o'clock dot. Repeat making lines and dots to connect 1 o'clock with 7 o'clock, 2 o'clock with 8 o'clock, 3 o'clock with 9 o'clock, 4 o'clock with 10 o'clock and 5 o'clock with 11 o'clock.
- Use scissors to cut a small bit off of the tip of the icing tube. Use the icing to draw the straight lines that you made with your ruler. Extend the lines out past the dots for a more realistic uneven finished shape. Then, moving around the ends of the lines, connect the ends of the lines to each other by making inwardly gently swooping lines. Repeat, this time connecting the dots from the circle you made around the plate. Then connect the dots from all the inner circles. Once you've connect all the dots, add an extra circle without swoops to the center of the web.
- Put the spider's web in the fridge until serving. Note that the icing will harden and will stay hardened so you don't have to worry about it smudging off.
- To serve, lift the wax paper up and off of the pan. Using scissors, trim the paper to the very edge of the chocolate. Break off pieces of chocolate to eat, making sure to remove wax paper backing from each piece before eating.