Name your three favorite foods in the world.
I would start my list with chocolate. Period.
And ramen noodle soup and chicken.
I think. I can’t make decisions, I’m really bad at it. There is just so much to choose from! I love sushi but I don’t have to eat it every day. Same with lasagna, or with cronuts, truffle fries, goat cheese risotto, chickpea and avocado salad, hamburgers, fresh baked bread, quesadillas, curry with naan bread, garlic shrimp and banana bread.
I love them all but it doesn’t mean I eat it every day. Of course I would like to stuff my face in it but if I do that you would see me in one of those tv shows where they have to take down a wall to carry me out of the house so I can have a gastric bypass surgery 😛
Oh sorry, this doesn’t help with selling you this salted caramel popcorn chocolate bark 😉
This bark has some of my favorite things in it: salted (!!) caramel popcorn, marshmallows, raisins and chocolate of course!
It’s so easy and fun to make and the best part is: you can share it with friends, neighbors, coworkers and of course your loved ones. Because Valentine is around the corner and what’s better than celebrating with chocolate?
Valentine is around the corner and what's better than celebrating with chocolate? Chocolate with other delicious food stuffed in it!
- About 17 oz dark chocolate (I used a pound plus bar, Belgian chocolate I bought at Trader Joe’s. It’s 500 grams, that’s 17.6 oz)
- 2 cups salted caramel popcorn, cut into smaller pieces
- 1 cup marshmallows
- ½ cup raisins
- ½ cup white chocolate chips
- Prepare a baking sheet with parchment paper.
- Melt the chocolate using the double boiler method: Fill a pan half with water and bring that to a soft boil. Get another -slightly smaller- pan or metal bowl and put that one in the pan with the water. Add the chocolate and let it slowly melt, keep stirring.
- Take the upper pan or bowl off the lower pan and add the popcorn, marshmallows and raisins. Stir until combined and transfer the chocolate mixture to the prepared baking sheet. Spread it out with a spatula.
- Now melt the white chocolate also using the double boiler method.
- Once melted, divide it over the dark chocolate, making long strips.
- Chill until firm, about 15 – 30 minutes, and break up in smaller pieces.
- Store at room temperature in an airtight container, up to 1 week (as if that ever is possible :P)