I love making homemade candies for my family. Even when life is hectic I can find time to make bark candy because it comes together so fast, though it does require a couple hours to chill. Placing the candy in cookie cutters to harden adds a little magic to an otherwise simple treat, making it look like I went to much more trouble than I actually did.
This is a variation on my Chocolate Raspberry Bark. I replaced the dark chocolate with white chocolate and the raspberries with blackberries. Both raspberries and blackberries are popular with my family, but blackberries keep much better, so I am more likely to buy them than other berries because I don’t have to worry about quickly using them before they turn.
I chilled the white chocolate and blackberry bark until it was solid enough to be removed from the cookie cutters. Then I used a Frosting Decorator to pipe more white chocolate over the top of the blackberries.
- 12 -16 ounces white chocolate
- 6 - 8 ounces blackberries
- Place a piece of parchment paper or foil on a flat tray.
- Rub cookie cutters with oil.
- Melt white chocolate according to package directions.
- Pour or spoon white chocolate into cookie cutters (1 - 2 ounces per cookie cutter) reserving some for the topping.
- Place blackberries upside down into the chocolate while it is still soft.
- Chill for 30 - 60 minutes, until it solid enough to be removed from cookie cutters.
- Drizzle remaining white chocolate over the tops of the blackberries.
- Chill in the refrigerator for another 30 - 60 minutes.
- Store leftovers in the refrigerator.