What possible uses might you have for some creepy, crawly bug chocolate bark? Oh my, so many! Bug party, Halloween treat… let me think, let me think… it’s pretty summer-y, right? Bugs everywhere? Or maybe you just have a bug-obsessed kid. Or what about for a science-themed party? And serve this bark next to magnifying glasses? OK, now I want to have a science party just to do that.
This chocolate bark is pretty similar to my Valentine’s day version of love bug bark. (And all my other chocolate barks, really.) Although for this bark, I wanted to take the opportunity to show how you can color white chocolate with candy colors, rather than relying on candy melts in different colors. Blue candy melts will also work just fine here (and I, personally, find them easier to work with). But so many have an aversion to the taste and much prefer white chocolate. The answer is simple: Blue candy color. Or any other color you prefer. Because of the fats in chocolate, you can not add liquid or gel food coloring. The melted chocolate can seize and you’ll have a mess. But you can easily color melted white chocolate with oil-based candy colors.
TIPS: Arrange your bug candies before you prepare the chocolate. Just line them up on the counter so you won’t have to fiddle too much with digging through the M and Ms bags for the right colors while your chocolate hardens. You can also use a bag of blue candy melts instead of the white chocolate and blue candy coloring, if you prefer.
how to make bug chocolate bark
you will need:
- 1 bag white chocolate chips (about 2 cups)
- blue candy color (or any preferred color)
- regular and peanut M and Ms candy
- black icing*
what to do:
Line a baking tray with wax paper and set aside. Pour the chocolate chips in a microwave-safe bowl. Microwave at 70 percent power for one minute. Continue at 15 second intervals, as needed, until chips are mostly melted. Stir to fully melt using the residual heat. Stir in a few drops of candy color until desired shade is achieved. Scrape the chocolate onto the baking tray and spread evenly. You will not fill the entire baking tray, only about three-quarters of the tray.
Arrange M and Ms as bugs (do not worry about the legs yet). You should be able to fit about twelve bugs, nicely spaced. Let the chocolate set at room temperature (or more quickly in the fridge) for 10 to 20 minutes. Pipe the legs with the icing.
Score the chocolate with a sharp knife. When the chocolate fully sets, carefully break apart into pieces.
Makes 12 pieces.