- Place the boxes of candy around the foam block, using duct tape, packaging tape, or glue to keep the boxes stable and adhered to block. Next, add your candy. If using suckers/lollipops, stick them evenly into and around the foam block, like you would flowers! Then, fill in spaces with other candy (attached to lollipop/cake pop sticks) or use straws or anything else you would like. Get creative! Now you have your own bouquet to share…
If you have not visited a Trader Joe’s grocery store, then you may not be familiar with their ‘Cowboy Bark’.
Copycat Trader Joe’s Cowboy Bark
- Have your cookies, pretzels, toffee, and nuts chopped and ready for placement on the bark
- Line a baking dish, plastic container or cookie sheet with parchment paper or plastic wrap
*I used a plastic container that was a little too small and my bark came out a bit thicker than I wanted. I would recommend a cookie sheet, then you can spread it out to your desired thickness
- Melt chocolate per instructions on bag/bar/etc.
- Pour melted chocolate on parchment paper and spread to desired thickness.
- While chocolate is hot, quickly add cookie and pretzel pieces. Then sprinkle on toffee, peanuts and a little sea salt.
- Allow chocolate to set. (I placed mine in the fridge for a few minutes)
- Break into pieces and enjoy your copycat creation!
Chocolate Layer Cake
1 package devil’s food cake mix (without pudding in the mix)
1 small box instant chocolate pudding mix
1 cup plain non-fat yogurt (or sour cream)
1/2 cup canola oil
1/2 cup warm coffee
1 cup mini semisweet chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, mix together the cake and pudding mixes, yogurt, oil, beaten eggs and coffee.
- Stir in the chocolate chips and pour batter into two greased and floured cake pans. (or pan of choice!)
- Bake for suggested time on back of cake mix box, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Allow cake to cool in pan for about 20 minutes, then invert onto cooling rack to cool completely before icing.
- To assemble “Kit Kat” cake – frost cake as desired, then place full size Kit Kat bars all around the outside of the cake. My cake used 3 “king size” Kit Kats plus one “regular size”. I just broke the bars into singles (but I think leaving them as double sticks would be better) and stick them to the frosting on the cake.
- Once the cake is covered all around the sides with Kit Kat bars, you can cover the top in whatever you like. We used pretzel M&M’s and mini M&M’s. You could make this cake match whatever theme you are using, or Holiday, based on the color candy you use on top. It makes for such a cool presentation. I added ribbon around the cake, b/c that is what I had seen on Pinterest. I thought maybe the ribbon was needed to keep the Kit Kats from falling off, but we didn’t have any issue with that (it might happen if the frosting started to melt however).
Caramel Apple Recipe
from 101 Cookbooks
6 – 8 small apples, unwaxed, cold (*I used 4 large Granny Smiths, and have a little caramel leftover)
1/2 teaspoon sea salt
1 cup honey
Special equipment: candy thermometer, and lollipop sticks
Line a baking sheet with parchment/wax paper.
Push a lollipop or popsicle stick deep into each apple (through the stem.)
Fill a large bowl 1/2 full with ice water and set aside.
In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan – just before a simmer.
Place each apple on the wax/parchment lined baking sheets and allow the caramel to cool, but get your decorations on before it sets.