Ah, Halloween. Another excuse to allow myself to eat poorly the week leading up to the 31st (and after it because 50% off candy). Halloween baking is fun because you have to get a little more creative with your otherwise normal recipe and ‘spook’ it up. This recipe does not actually require any baking. My mum makes almond bark every Christmas, so I decided to take that simple recipe (minus the almonds), get inspired by Pinterest and make it Halloween appropriate.
This recipe also happens to be vegan, which by no means makes it healthy or even healthier (a common misconception with anything labelled ‘vegan’). You do not have to make yours vegan, however, I can guarantee you this version tastes amazing without any hard to digest dairy. If you are trying to avoid dairy—but don’t like the taste of dark chocolate—I would definitely recommend trying out the Enjoy Life Semi-Sweet Chocolate Chips. They are the closest thing I have found that taste like milk chocolate and are completely allergy-free. Most larger chain grocery stores now carry them.
I’m also using Dandies Vegan Marshmallows because they are amazing and don’t contain gelatin. I have been naive to what gelatin is for years and try to avoid it as much as I can. If you don’t know, gelatin it is an animal by-product derived from their bones, skin and connective tissues (YUM). Dandies can be a little hard to find in store; Whole Foods carries the larger marshmallows, but so far the only place I could find the mini marshmallows was at Richtree Market in the Eaton Centre in Toronto.
What you’ll need:
Your favourite chocolate for melting (small chips melt the easiest)
Pretzels (any style, but probably avoid the large twists)
You can make your icing from scratch, but I had a tube of vegan yellow icing that needed to be used, so I added a drop of red food colouring and thinned it out with a bit of water. Just a tip: if your icing is made with water, thin it out with water; if it’s made with cream, thin it out with milk.
First, place your pretzels, marshmallows and broken Oreos onto a parchment lined baking tray. Next fill a large pot with water and place a bowl that fits comfortably on top. Make sure you don’t have too much water in the pot; you want the water to just barely touch the bowl. Bring to a boil over medium heat and then add your chocolate chips to the bowl. Keep stirring with a metal spoon or rubber spatula (wood and plastic retain moisture) until all the chips are melted and you have a smooth consistency. If your chocolate is steaming it probably is on the verge of burning, so turn down the heat.
Remove the bowl from the pot (may need a towel if the bowl is hot) and pour evenly overtop of your Oreo/marshmallow/pretzel tray of happiness. Spread it out with a spatula to make sure everything is evenly covered. Then top it off with some more of the marshmallows and Oreos (I didn’t add any more pretzels—no reason). Next add your icing. I zapped it in the microwave for a few seconds so it was easier to use and drizzled it over the bark with a spoon.
Once you are happy with your masterpiece place it in the fridge or freezer (if you want it done faster) and allow it to completely harden for at least a few hours before you break it up. A large knife is usually the easiest way to roughly cut it up into generous pieces of ‘bark’.
And there you go! Easy to make, incredibly delicious, vegan Halloween bark! This is a great recipe to try if baking is not your strong area or if you have kids, as they can easily help decorate it. I guarantee you this will be gobbled up at any Halloween party!