Everything But the Kitchen Sink Bark

Yeah, it's a fancy title for "leftovers" again.

BUT FIRST...

A special rant from JJ!

(Don't worry.  S'not that bad.)

So, as you may know, a certain superhero movie came out last weekend: The Avengers.  And as you probably don't know, I'm kind of a girly-nerd.  I like superhero movies, and video games, and shipping.

I am a rabid shipper.

(Shipping = Interwebs term for putting two characters/people together, often combing their names - think "Brangelina" - and going awwww <3 <3 <3)

So, while reveling in the awesomeness of several very attractive actors playing superheroes...

(coughRobertDowneyJr.ChrisHemsworthJeremyRennercough)

...I came across the good ship Blackhawk.  (Black Widow x Hawkeye)

I spent basically half the movie freaking out about how adorable they would be together.

Right now you're probably thinking either "She's crazy" or "Why is there no yummly food yet?".  Patience.  The best ships sail slowly.

Anyway, see the movie - if not for Blackhawk, then for RDJ, who is always amazing.

Now, Everything But the Kitchen Sink Bark!

Dipping those Cookie Dough Truffles left a fair amount of delectable melted chocolate left over (especially because I used half of the second bag of chocolate chips, being a verrrry generous dipper...).  What better thing to do with melted chocolate than make it into bark?  (Okay, besides eat it with a spoon.  Granted, there was some of that, too.  Oops.)

So, that's why there aren't any exact measurements in this recipe.  Or good directions.  I'm basically just documenting what I did and still wondering how the heck I got it to work out okay.

Everything But the Kitchen Sink Bark
1 cup white chocolate chips (and oil if necessary)
1/2 cup semisweet chips
1/4 cup cashews
White chocolate or semisweet chips to garnish

1. Line a pan/large plate with wax paper.
2. Melt white chocolate chips in a metal bowl set over a saucepan of simmering water, stirring constantly.  (Make sure the bowl doesn't touch the water.)  Add vegetable oil if it starts to seize up.  
3. Pour semisweet chips into white chocolate and stir gently.  Once the mixture begins to swirl, immediately remove from heat and pour over prepared pan/plate.
4. Sprinkle with cashews and extra chips.
5. Cool in refrigerator for about an hour.  Break into pieces.

And it tasted pretty good for such strangely-created bark.  Good job, me! XD
-JJ

Rocky Road Brownies

Marshmallows seem to be defining at least half of my recent baking endeavors.  Oh, yeah, and chocolate does that too.  So, put them together and you get a recipe for Rocky Road Brownies!  (My own, thank you, with inspiration from Martha Stewart and a love of milk chocolate morsels. :D)

Rocky Road Brownies

1 stick unsalted butter, cut into pieces

1 bag milk chocolate chips

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon salt

2 large eggs

3/4 cup all-purpose flour

1 cup mini marshmallows

1/2 cup cashews

1. Preheat oven to 350 degrees.
2. Melt butter and 1 cup of milk chocolate chips in a saucepan over low heat, stirring constantly until smooth.  Remove from heat and pour into medium/large bowl.
3. Stir in sugars and salt, add eggs, and then mix in the flour.  Mix thoroughly, then pour into an 8x8 prepared or nonstick baking pan.
4. Bake for 30 minutes, then sprinkle on remaining chocolate chips, marshmallows, and cashews.
5. Bake for an additional 5 minutes, then remove from oven and let cool in the pan.  Cut into bars of desired size.  Makes anywhere from 9-16 servings.

Of course, I love huge brownies, so I cut the pan three by three...  Sooo filling.  But delicious anyway.  :) And let's break it down:

Cut your butter...

Combine with the chocolate chips...

And melt, stirring constantly until smooth.

Transfer to a large bowl and add sugars and salt...

Stir...

Add eggs...

Stir...

Add flour...

...and mix thoroughly.  Pour into an 8x8 baking pan...

Bake for 30 minutes...

Then sprinkle on chocolate chips...

Add marshmallows and cashews...

Bake for another 5 minutes...

Then cut into yummylicious bars!

Note: You may want to try sprinkling the cashews first, then the marshmallows, then the chocolate chips...  The brownies will probably look prettier and stick together better.  Mine had cashews falling off everywhere.  So remember, the recipe is NOT always perfect!

But still yummy!

-JJ

Almond/Cashew Winter Bark

Winter bark is a popular gift during the holiday season... which has passed us already.  But still.  This recipe is from Martha Stewart, and surprisingly, it isn't that hard!  I know, shocker!  But it's an adapted one.  If you want the real recipe, visit her site here or check it out in her December 2008 Martha Stewart Living magazine.

Almond or Cashew Winter Bark
REQUIRES CHILLING TIME (1 hour)

8 oz. white chocolate chips
12 oz. bittersweet chocolate chips
1 1/2 cups almonds or cashews

1. Melt white chocolate chips in a heat-proof bowl set over a pan of simmering water, stirring occasionally.  Remove from heat.
2. Melt bittersweet chocolate chips in the same setup (obviously washed or in a new bowl), stirring occasionally.  Stir in nuts.
3. Spread bittersweet mixture on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer.  Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer/fork/whatever.
4. Refrigerate until set, about 1 hour.  Break bark into large pieces.  Bark will keep, well-covered and refrigerated, for up to 2 weeks.  (Then it gets yucky.)

Although this isn't the sweetest winter bark, it's still pretty good - the more white chocolate, the better it is! ;)

It's good for giving away as a gift...

...if it lasts that long!

:)
-JJ