Before you go all, “WOA! A blog post! It’s been long enough!” realize that I call this a “recipe” with much hesitation. As long as you’ve got the three key ingredients, some time, and patience, you’re well on your way to making this fun summer treat. (Notice that I didn’t say “recipe.”)

Let me backtrack a little…
For whatever reason, I became a little obsessed with making a Poprocks-themed dessert around this time last summer. I researched, I pinned ideas, and I scouted out multiple stores for some Poprocks (they’re not as easy to find as they used to be). However, by the time I had dreamed up some ideas, the fourth of July had come and gone, and I figured I’d missed my opportunity.
I kept mulling over what I had learned about Poprocks and was stuck on how to use them. The words of warning seemed to repeat themselves: exposure to water, oxygen, or any liquid will take away the *pop.* So I asked myself, “How does one make a cake without LIQUID? (Clue: one doesn’t.) This tricky little detail about Poprocks meant a lot of desserts were out. Even the desserts that were covered in or filled with Poprocks had a very limited time in which they could be enjoyed, and I wanted so badly to make a dessert that wouldn’t be “over” within minutes of it being created.

Enter this chocolate bark! I know bark tends to be a Christmas-time snack, but there are so many recipes for bark out there, and it’s so easy- why not take it beyond December? The best thing about this “recipe” (well, there are a few great things about it) is that the *pop* doesn’t get deactivated because the Poprocks end up covered in chocolate, therein preserving the weird signature popping sensation. Chemistry! (Or something…)
Other advantages of this recipe are:
– It’s kid-friendly! (hey friends with kids)
– You don’t have to turn on your oven in the middle of summer to make it!
– It’s pretty easy and idiot proof. (Really, it’s not an intimidating recipe with a billion steps.)
– It’s festive! (YAYYY!)
– The prep time is minimal, and you only have to wait a few hours to eat it!
This recipe could easily be doubled or multiplied for a fun party dessert, and you could also customize it further. Sprinkles, drizzles of red or blue melted candy melts, or edible gold flakes would take it up a notch. So go for it. Have fun and make yourself some!

‘Merica! <--so obnoxious. *eye roll*

Small Batch Fireworks Bark

Created by Jenny Barrett on July 1, 2018



• Prep Time: 10m
• Total Time: 10m

• Yield: 1 small batch of bark

Ingredients

• 6 ounces semisweet chocolate chips or chocolate, chopped
• 1 package Poprocks or other popping candy
• 6 Fireworks Oreos, roughly chopped

Instructions

1. Line a cookie sheet or large plate with waxed paper. Chop Oreos and chocolate (if needed).
2. Melt chocolate in a small pot or double boiler over the stove on low heat, stirring frequently until chocolate is completely melted and smooth.
3. Working quickly, pour melted chocolate onto the waxed paper and spread it out so it forms a rough square shape. Sprinkle Poprocks over bark, then swirl them into the chocolate. Coating the Poprocks in chocolate is what will preserve their *pop*, so this step is critical! (If you are aiming for appearances, reserve some of the Poprocks to sprinkle on top of the bark just prior to refrigerating.) Then sprinkle the chopped Oreos on top of the melted chocolate, gently pressing them in to the bark.
4. Allow the bark to cool on the cookie sheet at room temperature or in the fridge for at least 2-3 hours. (With it being the summer in Memphis, I tried the room temperature thing. It didn't work, so I put the bark in the fridge for about 3-4 hours. I didn't have any issues with the chocolate "sweating" or the Poprocks losing their pop.)
5. Once the chocolate bark has hardened completely, break or cut it into pieces. There's no science to this, but I used a pizza cutter to cut pieces of the same width and then broke them up. Store bark uncovered in fridge or loosely covered at room temperature for up to a week! Enjoy.

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