Home HolidaysHalloween Cookies and Cream Spiderweb Bark

Cookies and Cream Spiderweb Bark

by elyn_ryn

This cookies and cream bark has a secret ingredient:  peanut butter.  I have made this bark many times for fundraising events and it has always sold out.  For Halloween, I decorated it with chocolate webs and candy eyes.  For other times of the year, I make it without the decorations.  Also, if you aren’t a peanut butter eater, you can leave it out of the recipe. (Click here to jump to the recipe.)

Many webs can be drawn onto one slab of bark.  Make them as big as you want and then fill in with small webs in the blank leftover spaces. When cool, score or cut the chocolate with a knife around the webs to break into individual webs.  Or you can break up the bark before drawing webs and make the web fit onto the chocolate piece.

Melt semisweet chocolate in a microwaveable container.  Spoon the melted chocolate into a plastic bag. Cut the corner edge off the bag.  For very fine webs, cut a small corner.  For purposes of illustration, I cut a larger hole.  Work fast so the chocolate doesn’t thicken.

Starting in the middle of the web, draw a chocolate spiral in one continuous motion.  If you have to stop, just start back by overlapping the stopping point.  To finish the spiral, overlap onto the previous loop.  Starting in the center, drag a knife through the chocolate to the edge.  Follow the pictures below to complete the web.

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Cookies and Cream Spiderweb Bark
Votes: 2
Rating: 5
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Rate this recipe!
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Melt white chocolate in a microwaveable dish for 30-second intervals. Stir after each interval until melted.
  2. Stir in peanut butter until mixed well. Add broken cookie pieces and stir until distributed throughout the white chocolate mixture.
  3. Cover a cookie sheet with parchment paper and pour the chocolate mixture on the paper and spread it out to form an even layer.
  4. Place the semisweet chocolate chips in a microwaveable container and heat on 30-second intervals until melted. Stir after each interval. When chocolate is melted, place it in a plastic zipper bag. Cut the tip off of one bottom corner of the bag.
  5. Squeeze chocolate onto the layer of white chocolate in spirals, starting in the middle of the web. Make the web larger as you circle around. When you have the web as large as you want, end the spiral by overlapping on the last circle.
  6. With a toothpick or knife, start in the middle of the first spiral and pull the knife through the dark chocolate to the outside of circle. Some of the chocolate will pull with the knife and that is what makes the circle have a spiderweb look. Continue to pull the knife from the middle of the circle to the outside, spacing about 1 1/2 to 2 inches apart for largest web.
  7. Place a pair or two of the candy eyes close together on each web to represent a little spider looking around.
  8. Repeat the web instructions making large and small webs all over the layer of white chocolate.
  9. With a sharp knife, score or cut around the webs so you can break the bark and keep the webs intact.
Recipe Notes

Place cookie sheet with chocolate bark in the refrigerator to set.  It is best if you store chocolate bark in the refrigerator and set out a few minutes before eating.

This recipe is very flexible.  If you like a lot of peanut butter or cookies, add more.  Always add a small amount and then taste test before adding more peanut butter or cookies.  This recipe can be made without the peanut butter.  For occasions other than Halloween, omit the spiderwebs.

This recipe makes approximately one pound of candy.

 

 

 

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