Yeah, so it’s a mouthful to say, but we’re betting you won’t mind once you find your hand-to-mouth addiction with this week’s bark.
In keeping with the theme of making the bark recipes as easy as possible, we bypassed making homemade marshmallows. Instead we used a bag of store-bought mini marshmallows and melted them ever so slightly on the stovetop, then spiked it with whiskey and poured that whiskey marshmallow layer over the chocolate.
If you’re wondering why not spike the caramel filling as well — good point — and we tried that. But it takes a lot of whiskey to edge out the strong flavor of caramel. In doing so, the caramel filling became too liquidity for a bark. So while that was a no-go for the bark, we’ll be bringing that whiskey-spiked caramel back for an upcoming recipe.
And since it seems we are never satisfied, we decided to go one step further and finish our whiskeycara-mallow with a spiced bacon crumble. Yes, spiced — that’s spiced with cayenne and black pepper.
There you have it—an ES style bark that’s equally sweet and spicy and a whole lot punchy, with all kinds of goodness.
On a tangential note, we used this Beka Bain Marie to keep the chocolate melted, warm and ready to go. Mighty handy for this series – thank you, Beka!
