Here is a healthy twist to the traditional halloween bark, it's sugar free! enjoy! ♥
Ingredients ♥
6 T. butter ( smart Balance Fat Free brand)
1 8 ounce bag sugar free white chocolate discs ( found at Michaels craft or any specialty candy store)
1 oz. unsweetened chocolate (one square of baking chocolate)
1/4 c. + 2 T. cocoa (unsweetened)
6 pkts. Splenda
1/2 t. vanilla
1 cup peanuts
toppings of your choice, probably around 1/4 to 1/2 cup ( I used sugar free halloween candy pieces) ( sugar free candy corn, toffee pieces, reeses,chocolate chips)
I like to use Hershey's they have awesome sugar free candies including reeszes, chocolate chips, twizzlers!
http://www.thehersheycompany.com/brands/special-nutrition.aspx#/Sugar-Free
Directions ♥
Prepare a 10x15 pan by lining it with parchment. Trim the parchment if necessary so that it extends over the long sides of the pan, but does not come up the short sides of the pan at all. Clip the parchment to the sides, Set aside.
Melt the butter and the baking chocolate in the top of a double boiler over simmering water. Stir occasionally until melted. Add in the cocoa and Splenda, and continue to stir until the mixture is smooth. Add in the vanilla, stir until combined, then pour it into the prepared pan. Spread the chocolate out to a fairly even smoothness. It doesn't need to be perfect. For the white topping melt sugar free white chocolate discs ( I buy these at Michaels craft store or at any specialty candy store) when the chocolate bark is cooled, drizzle with white chocolate.
Sprinkle your toppings of choice over the chocolate, then chill for a couple hours at least. Keep it refrigerated when not serving,because it softens quickly,when the chocolate bark is cooled, drizzle with white chocolate and let cool. Break into bark pieces and store in tupperware containers or a plastic bag. enjoy! ♥
Note: (you can substitute this recipe with any toppings for any occasion, halloween, christmas, st pattys day, valentines,)
Ingredients ♥
6 T. butter ( smart Balance Fat Free brand)
1 8 ounce bag sugar free white chocolate discs ( found at Michaels craft or any specialty candy store)
1 oz. unsweetened chocolate (one square of baking chocolate)
1/4 c. + 2 T. cocoa (unsweetened)
6 pkts. Splenda
1/2 t. vanilla
1 cup peanuts
toppings of your choice, probably around 1/4 to 1/2 cup ( I used sugar free halloween candy pieces) ( sugar free candy corn, toffee pieces, reeses,chocolate chips)
I like to use Hershey's they have awesome sugar free candies including reeszes, chocolate chips, twizzlers!
http://www.thehersheycompany.com/brands/special-nutrition.aspx#/Sugar-Free
Directions ♥
Prepare a 10x15 pan by lining it with parchment. Trim the parchment if necessary so that it extends over the long sides of the pan, but does not come up the short sides of the pan at all. Clip the parchment to the sides, Set aside.
Melt the butter and the baking chocolate in the top of a double boiler over simmering water. Stir occasionally until melted. Add in the cocoa and Splenda, and continue to stir until the mixture is smooth. Add in the vanilla, stir until combined, then pour it into the prepared pan. Spread the chocolate out to a fairly even smoothness. It doesn't need to be perfect. For the white topping melt sugar free white chocolate discs ( I buy these at Michaels craft store or at any specialty candy store) when the chocolate bark is cooled, drizzle with white chocolate.
Sprinkle your toppings of choice over the chocolate, then chill for a couple hours at least. Keep it refrigerated when not serving,because it softens quickly,when the chocolate bark is cooled, drizzle with white chocolate and let cool. Break into bark pieces and store in tupperware containers or a plastic bag. enjoy! ♥
Note: (you can substitute this recipe with any toppings for any occasion, halloween, christmas, st pattys day, valentines,)
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