Start out with your main ingredients:
- You'll need to use about 2/3 of the bag of dark chocolate chips. I have used both Hershey's and Ghirardelli... either are good. I have also used off brand-- and it's a no go :)
- You'll need approximately 12 oz of white chocolate. This is 1/2 of the almond bark sheet (which is found in the baking section at Walmart).
- You'll need about 1/2 a box of yellow cake mix.
Melt the dark chocolate in the microwave (I just use the directions on the back of the chocolate chips). Here's a pic of the chocolate about 1/2 way through the melting process:
After the chocolate has melted and you have stirred it smooth, pour it onto a cookie sheet lined with wax paper, like so:
place in the freezer for about 10 minutes.
While the chocolate is setting, you'll want to break up the white chocolate almond bark and melt it in the microwave. Like so:
Once the white chocolate is melted, stir until smooth and then mix in your cake mix. I use about 1/3 to 1/2 of the box. This can be tweaked to your own liking. The recipes I have seen online use as little as a tablespoon and as much as a whole box. 1/3 of the box suits me just fine. You'll want to make sure that your chocolate cake mix mixture is completely smooth. Once smooth, pour the mixture over the hardened dark chocolate.
Here's a pic of the finished product before it went to the freezer to set:
You can also put rainbow sprinkles on it to make it pretty. I normally do, however, I could not find the bottle of sprinkles for the life of me :(
Once it's completely set, just break the the bark apart by hand. I usually aim for pieces about this size:
Also, I keep the bark in an airtight container in the fridge. This helps keep it from melting, or getting soft. If you're anything like me though, it won't sit in the fridge for very long :) Enjoy!
