Spice Cake Batter Stuffed Fall Bark
  • 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
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
Recipe by Mississippi Kitchen at http://loriesmississippikitchen.com/2014/10/spice-cake-batter-stuffed-fall-bark.html