The guest host of public television’s Moveable Feast with Fine Cooking and co-owner of MBC Michelle Bernstein Catering Company offers a boo-tiful dessert you can make with kids.
Michelle Bernstein’s White Chocolate Ghost Bark
1 (16-oz.) white chocolate baking bar, finely chopped
1 cup purple vanilla candy melts
1 tsp. vegetable oil
Orange, white and black candy sprinkles or your favorite Halloween candies
1. Line a 9×13-inch rimmed baking sheet lengthwise and crosswise with parchment paper, letting an extra inch extend above the rims on all sides.
2. Place white chocolate in a microwavable bowl, and microwave on medium until melted and smooth, stirring every 20 to 30 seconds. Reserve 2 tablespoons melted chocolate. Pour the remaining chocolate onto the baking sheet. Spread into an even layer.
3. Immediately place the purple candy melts in a microwavable bowl, and microwave on medium until slightly softened, about 40 seconds. Stir and repeat microwaving in 20-second intervals until almost completely melted. Stir in oil.
4. Drop teaspoon-size amounts of the purple candy on the chocolate, leaving enough room for spreading the ghosts and decorating with candy.
5. Quickly use a toothpick to drag the bottom edge of the purple candy out to make the tail. To create faces, dip a toothpick in the reserved melted white chocolate, and dab on eyes and mouth.
6. Use sprinkles or candy to decorate around the ghosts. Let bark set completely before cutting into pieces, about 1 hour. Store in an airtight container in refrigerator for up to 2 weeks.
Serves: 12 to 15
Active time: 30 minutes
Total time: 1 hour
Food Hack! Use the sharp point of a knife to score the chocolate before cutting into pieces. The clean edges will prevent the chocolate from shattering while cutting.