As you may already know…the Super Bowl is BIG at our house. Especially this year because my Darb’s beloved Eagles have finally landed there for the first time in 13 years! I always go all out with food for the big game {I take after my mama} but this year I feel like it is extra special and requires some extra special goodies. If you are anything like me than time {or lack thereof} dictates what we can and can’t do. This bark is fabulous because it doesn’t take much time to make but has a big impact both on the dessert table and taste buds. I stuck with Eagles colors but you can customize it to whatever melting wafer and M&M colors work for the team you are rooting for.
This recipe {if we can even call it one} is literally as simple as melting chocolate. In this case I used chocolate almond bark and green melting wafers. The melting wafers come in a variety of colors and can be found online and in craft stores. They are inexpensive and fun to use in a variety of ways {like these Giant Dipped Marshmallows}. I used Almond M&M’s and a little melted white chocolate in a piping bag {but you could use a Ziploc bag} for the footballs.
Chocolate & Almond Football Bark
Ingredients
- 20 brown almond M&M's
- 1/4 cup green M&M's
- 5 squares chocolate almond bark
- 1 cup green melting wafers
- 3 tbsp roasted & salted almonds {roughly chopped}
- 1 square white chocolate almond bark
Instructions
- Begin by melting the chocolate almond bark and green melting wafers in separate bowls in the microwave. I started with 1 minute, stirred and then did 30 second increments until they were both completely melted.
- On a parchment or wax paper lined cookie sheet pour the melted green wafers and spread. Pour melted chocolate almond bark over the green and swirl through. Working quickly {because we don't want it to set or the toppings won't adhere} add the almond M&M footballs {see notes on how to make them}, green M&M's and roasted almonds. Press them down into the chocolate slightly. If desired melt white chocolate bark and drizzle over the top, being sure to not go over the footballs. Put in freezer for 15 minutes or leave at room temperature until completely set. Break into pieces and serve. Store in an airtight container at room temperature.
Notes
- To make footballs: Place brown almond M&M's onto a parchment lined baking sheet with the "m" facing down. Melt white chocolate almond bark and pour into a piping bag {or Ziploc}. Cut a small opening and pipe football threads {aka-laces} onto M&M. Let dry for 10 minutes.
