We really wanted to take the kids to one of the only drive-in theaters left in our state this summer. Our baby girl's sleep schedule made that option a "no go", so we made our own drive-in.
Matthew backed his truck up to the house and he and the boys loaded it up with a mattress and couch cushion. He also moved the tv onto the porch and we were ready to roll. We watched E.T. What a great movie for an outdoor viewing. The boys had never seen it. We started the movie as the sun was setting and finished it up in the dark. Even Matthew thought he heard something in the bushes (hee, hee).
I used our favorite movie candy to make some extra fun chocolate bark for this special viewing. Chocolate bark is super easy to make. I melt the chocolate in the microwave, sprinkle with toppings, and refrigerate until firm. Done and done!
I made one just for the kiddos with a white chocolate base swirled with dark chocolate (to cut the sweetness) and topped it with mini M & M's, gummy bears, and rainbow sprinkles.
Mommy and Daddy's bark is a semisweet chocolate base swirled with melted peanut butter chips and topped with chopped Reese's peanut butter cups, Reese's pieces, chocolate sprinkles, and a little sprinkling of Kosher salt. Oh my.
I served up this bark in cute little cups with a side of popcorn and root beer floats to wash it all down. Hello sugar night - I mean, movie night.
Feel free to play around with this recipe subbing your favorite chocolate and toppings. Share what kind of movie candy combo you would use in the comment section.
Movie Candy Chocolate Bark
INGREDIENTS FOR GUMMY BEAR BARK
12 oz white chocolate chips or chopped white chocolate baking bars for the base
3/4 cup dark chocolate chips or chopped chocolate for swirling
1/2 cup gummy bears, maybe more
1/3 cup mini M & M's, maybe more
2 Tbsp rainbow sprinkles
INGREDIENTS FOR REESE'S BARK
12 oz semisweet chocolate chips or chopped chocolate bars for the base
1 cup peanut butter chips for swirling
1 1/2 cups chopped Reese's peanut butter cups
1/2 cup Reese's pieces, maybe more
2 Tbsp chocolate sprinkles
a couple of pinches of Kosher salt
DIRECTIONS
1. Melt half of your base chocolate in the microwave in a microwave safe bowl for 15 seconds at a time, stirring after each heating.
2. Stir in the rest of the base chocolate until it's all melted.
3. Pour onto a baking sheet lined with parchment paper and spread out until it's about 1/8 inch thick.
4. Melt your swirl-in chocolate/peanut butter chips the same way you did the first batch. Then, pour it in lines over your base chocolate and swirl it with a butter knife.
5. Sprinkle on your toppings. I like to start with the biggest topping first and end with the smallest. Gently press the toppings into the chocolate. Feel free to adjust the ratios of toppings according to your taste and eye.
6. Refrigerate for a couple of hours or until completely firm. Then, break the bark apart with your hands.
7. I store my bark in a Ziplock freezer bag in the fridge and pull it out an hour before I want to serve it so it's not too hard.
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