I can’t believe how the years have gone by so quickly. It feels like just yesterday that I was getting dressed up in my princess costume, hopping around town with my bag full of shalach manos. Now I’ve got my own little princesses in tow, and I’m the one doing the driving. Where oh where has all the time gone?
I have some great memories of my mother preparing Purim packages for family and friends. She’d often give out Boston Cream Pies from Schick’s Bakery with a bottle of wine, and I was all too happy to deliver it. I’d get a dollar here and a dollar there, and always an extra stash of candy to nosh on.
The Boston cream pies were always a huge hit, and a welcome change from the bags of pineapples and wine that filled everyones tables. When I was just married, I followed suit and made mini pies for everyone, with a side of chocolate dipped strawberries. That was a good one!
I wish I could remember all the cutesy ideas I’ve had over the years. And the not-so-cutesy ones too. One year, I decided to make candy apples (from the “Applebaums”) and it was a complete disaster! There was a burnt sugar and red food coloring all over the place, and the apples were so sticky, I could barely package them!
When it comes to homemade food gifts, chocolate bark takes the cake for the easiest one of all. But I couldn’t just make any boring old chocolate bark! While nuts and dried fruits are delicious, they’re fairly typical. Instead, I decided to combine sweet & salty flavors with milky white chocolate and colorful Terra Stix. The result is so gorgeous, it’s almost too pretty to eat. Except when you do, the combo is so good you don’t want to stop!
Terra Stix White Chocolate Bark
5 bars white chocolate (3.5oz each)
1 bag Terra Stix (or any root vegetable chips)
Method:
Over a double boiler, melt the chocolate and spread onto a baking sheet lined with parchment paper. Sprinkle generously with Terra Stix. Refrigerate the bark until set, about 30 minutes and break into pieces. Store in an airtight container in a cool, dry place.
Other Food Gift Ideas & Recipes:
chocolate dipped pretzel rods
hummus & pita chips
“Shushan sushi salad”
Purim pretzels with raspberry honey mustard pretzel dip
milk & cookies
salami chips with dijon dipping sauce
I love the simplicity of this recipe but it must be packed with flavor! Sweet white chocolate and salty terra stix?!? Perfect!
Candy, always a good gift. Very pretty packaging.
Great idea! Hard to beat that color contrast, and doing it with candy isn’t the same. :)
hi, can you pls provide a recipe to make the actual bark?
do you use graham crackers>
Hi Riki, traditional chocolate bark is made by melting chocolate and spreading it out on a baking sheet and then sprinkling it with toppings. It does not involve graham crackers. Are you thinking of something else?
Love the sweet and salty combination. This bark looks so beautiful with all the colors of Terra Stix. Great idea to add to mishloach manot baskets!
I LOVE this idea! Beyond clever and delish!! I wish I lived near you. :-)
This is gorgeous! I love chocolate bark and Terra chips (especially sweets & beets), but haven’t tried the stix yet. Such a cool idea!
Thanks Becky!
Havent been on your site in a while!
CHanie your pics are insane! Looks like your working in a studio with lighting!!
SO impressed!
Thanks Avigayil! That means a lot!
sounds perfect to me! thanks for sharing another fabulous recipe!!
Chanie, these are so simple and beautiful. I think this is going to make an appearance in my mishloach manot next year
I never would have thought to put those in chocolate! They didn’t get soggy or anything?
They definitely do not get soggy, they stay really crispy.
I have had sweet/salt combos on my mind for days now – this is perfect!
Looks absolutely delicious! I have never thought to make white chocolate bark but will definitely try and make it one day.
Really cute idea and great color!
Love the creativity. I can see how this works- the savory crunch and the super sweet chocolate.
wow, this is superb. white chocolates are such a delish.
What size baking sheet do you use for this? Is it supposed to be real thin?
From the photo, it looks like I used my 12×12″ baking sheet.