October is fast approaching, and although it is hands down my favorite month, it’s also, typically, my busiest (at least in terms of baking). In addition to baking up a storm for my favorite holiday (I’m allowed to celebrate all month, right?) there are three, THREE family birthdays, back-to-back this month. Forget Christmas, this is my busy baking season! And although I’d love to create stunning, jaw-dropping goodies all month for you guys, I also kind of enjoy sleeping, eating, getting out of my kitchen occasionally… With that in mind, I’ll be working in some easy, last-minute treats because, hey, I can’t be the only one who’s busy! So in line with the sweet, candy-filled nature of this time of year, I want to kick things off with some super easy and super easy Candy Corn Oreo Bark!
Candy Corn Oreo Bark
Makes one 9″x 13″ pan of candy bark
For the candy bark:
5-6 Oreos, coarsely crushed
2 bars (200 grams) dark chocolate
4 1/2 bars (450 grams) white chocolate
Orange food coloring
A handful of candy corn
This is such a quick and easy recipe, you could literally throw it together half an hour before you need it, but it also stores really well wrapped in the refrigerator. To make the candy bark, line the bottom of a 9″x 13″ casserole dish with parchment or wax paper. Spread your coarsely crushed Oreos along the bottom (don’t hesitate to add more Oreos because seriously, they’re so good!). Melt your dark chocolate (either in the microwave using 10 second increments or over a double boiler) and spread it over your Oreos. Don’t worry if it doesn’t completely cover the Oreos.
Melt 4 bars (400 grams) of your white chocolate in one bowl, and in another melt 1/2 bar (50 grams). Tint the 1/2 bar of melted chocolate orange (or you can use orange candy melts, if you prefer). Gently pour your 4 bars (400 grams) of melted white chocolate over your dark chocolate, making sure to cover it as evenly as possible. Use a knife or offset spatula to even out your white chocolate. Spoon or pipe the orange chocolate over the white in a zigzag pattern, and draw a toothpick through it to create swirls in the pattern. Sprinkle the top with candy corns and sprinkles.
Refrigerate the candy bark until it hardens. Using a knife, cut up the chocolate. Don’t worry about making your pieces perfect as the chocolate has a tendency to break as you cut it anyway.