Marbled Candy Barks with Cake Batter: Dark and White Chocolate ~ White Chocolate and Peanut Butter Candy!

I absolutely love both of these incredibly delicious and addictive flavors of candy bark...and know you will too!  The clever addition of cake batter is what makes these fantastic barks so unique.  At first, I was completely crazy for the dark chocolate one.  Then, I developed the peanut butter one...oh man, I believe it's now my favorite!  I'm still crazy for the dark chocolate one, though...you decide which is your favorite.

I've presented these barks as gifts several times recently, and they quickly disappeared. This is one candy I want around all the time; and because it's so easy to make, that's no problem!

As always, it's best to thoroughly read your recipe before starting.  The two flavors of candy bark I've posted here are slightly different in ingredients and methods.

I present you again, two recipes in one post...
                
                                            Don't Turn Your Back...

                                          It'll Be Gone In No Time!

    

As adapted from Clinton Kelly's (The Chew) recipe for Cake Batter Bark

The Dark and White Chocolate with Cake Batter Marble

Ingredients

• 16 oz. 60% cacao bittersweet chocolate premium baking chips (I used Ghirardelli)
• 12 oz. premium white chocolate chips or morsels
• 1/4 c. yellow cake mix (I used extra-moist, boxed yellow cake mix w/pudding in the mix)*
• Approx. 3 TB round candy confetti sprinkles

Directions*

1. Line a jelly-roll pan with parchment paper.
2. Melt the dark chocolate in a microwavable (approx. 1 1/2 qt.) covered bowl for about 1 1/2 minutes on 50% power.  Stir vigorously with a silicone spatula, then heat again for 20 seconds on 50% power.  Mix thoroughly until smooth and spread as evenly as possible onto the lined pan (not too thin...about 1/4" thick).*
3. Melt the white chocolate using the same method as for the dark chocolate.  Fully stir the cake mix into the melted white chocolate.*  Using a large spoon, drop into 3 strips on top of the dark chocolate...the strips don't have to be perfect.  Using a silicone spatula, swirl the white chocolate strips once, in the opposite direction, into the dark chocolate (barely...don't overdo) for a marble-like appearance.
4. Sprinkle with the candy confetti.  Refrigerate for about 1/2 to 1 hr., or until firm.  (The candy will break apart more easily if not completely hard.)
5. Break apart with your hands into a variety of sized pieces.  By using your hands, you'll not lose too much confetti. 

 *Tips

1. Be prepared to work quickly and give the recipe your full attention once you start melting the candy.
2. Don't worry about wasting leftover boxed cake mix...this candy bark is so good, you'll have that box used up before it's expiration date!
3. How long you heat your candy depends upon your microwave.  If necessary, heat in additional 15 second increments.  However, be sure to stir vigorously and thoroughly before heating longer than initially recommended; as the candy will melt more with thorough stirring, and you do not want to overheat.
4. The bark with the peanut butter will be slightly thicker than the bark with the dark chocolate.
5. Store in an air-tight plastic container.  This candy makes fabulous gifts or favors wrapped in cellophane bags with pretty satin ribbons.  (I tie the bags first with a nice twist tie to seal well, then cover the tie with the ribbon.)   For gift presentations, place the bags in pretty boxes or containers.  (I prefer storing, or wrapping, the different flavors separately.) 

                                           No Worries, It's So Easy...

                                                I'll Just Make More!

The White Chocolate and Peanut Butter Candy with Cake Batter Marble

Ingredients

• 12 oz. premium white chocolate chips or morsels
• 8 oz. premium peanut butter candy chips or morsels
• 3 TB yellow cake mix (I used extra-moist, boxed yellow cake mix w/pudding in the mix)*
• 1 TB room-temperature vegetable oil (I used canola oil)
• Approx. 2 TB round confetti candy sprinkles

Directions*

1. Line a jelly-roll pan with parchment paper.
2. Melt the white chocolate in a microwavable (approx. 1 1/2 qt.) covered bowl for about 1 1/2 minutes on 50% power.  Stir vigorously with a silicone spatula, then heat again for 20 seconds on 50% power.  Mix thoroughly until smooth and spread as evenly as possible onto the lined pan (not too thin...about 1/4" thick).*
3. Melt the peanut butter candy chips for 1 minute on 50% power.  Sir vigorously with a silicone spatula, then heat again for 20 seconds on 50% power.  Mix thoroughly until smooth.*  Working quickly, stir the cake mix fully into the melted peanut butter candy...then mix the vegetable oil in well.   Using a large spoon, drop into 3 strips on top of the white chocolate...the strips don't have to be perfect.  Using a silicone spatula, swirl the peanut butter strips once, in the opposite direction, into the white chocolate (barely...don't overdo) for a marble-like appearance.   
4. Sprinkle with the confetti.  Refrigerate for about 1/2 to 1 hr., or until firm.  (The candy will break apart more easily if not completely hard.)
5. Break apart with your hands into a variety of sized pieces.  By using your hands, you'll not lose too much confetti.

Enjoy, but be careful...it's so addictive!

Printable Recipe