And for my next trick, I will make candy out of candy and raw cake mix.
There is nothing about this recipe that is healthy, but man is it good. Cool weather rolled in on Saturday and it excited me so much that I had to make something festive and fallish. I’m soooo not a fan of Halloween, but fall candy is pretty awesome.
Fun fall-themed bark is stuffed with a raw spice cake batter filling. Gah.
I would suggest very small pieces on this one because it was rich even for me, but like I said, *super* yummy!
–I used chocolate and almond bark because that’s what I had, but you could probably do the same thing with chocolate chips.
–I used a prepackaged spice-flavored cake mix.
–Those candy corns and pumpkins, though. Get away from me now before you ruin my life.
–If your cake batter seems a little dry, just add a teaspoon of water at a time to moisten it up. It should be easy to pat into place on the chocolate layer.
–You don’t have to be perfect with this candy. No need to make a perfect rectangle when you are spreading the chocolate.
–Sprinkle all your toppings on top while the white layer is till wet, that way they will stick.
–Yes, when you cut it it will crack and become very irregular. An M&M or candy corn will fall off here and there. Just eat them and go on with your life. No biggie. This is messy candy.
–Use what decorative fall candy you want to sprinkle on top. This is what I used:
–I would store in an air tight container at room temperature. I don’t like it refrigerated because it gets too hard.
- 12 ounces chocolate bark
- 1 cup butter, softened to room temperature
- 2 cups spice cake mix
- 1 cup flour
- 1 cup light brown sugar
- 12 ounces white almond bark
- Fall colored M&M’s
- Assorted fall mix candy corns, pumpkins, etc.
- Fall colored or chocolate sprinkles
- Melt the chocolate bark according to directions. Place a large baking sheet upside down, then cover it with a piece of parchment or wax paper, taping it down to secure it. Spread the chocolate in a thin (but not too thin) layer using an offset spatula, making a large non-perfect rectangle shape. Place in freezer to harden.
- Meanwhile, beat the butter and spice cake mix until creamed. Add the flour and brown sugar and continue beating until mixture clumps together and becomes dough-like. If mixture is dry, add a teaspoon of water at a time to moisten it.
- Remove chocolate from freezer. Gently pat the cake batter mixture onto the chocolate in an even layer using wet fingers. (Don’t press down too hard or chocolate will break.)
- Melt the almond bark according to package directions and spread evenly over cake batter layer. Immediately sprinkle with M&Ms, falls candy, and sprinkles. Place back in freezer until chocolate hardens.
- Slide parchment or wax paper with candy from baking sheet to cutting board. Using a large knife, cut and break candy into irregular pieces. This is best served at room temperature.