Red Velvet Truffle Bark
Try this Red Velvet Truffle Bark recipe.
Try this Red Velvet Truffle Bark recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 medium piece (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepare two 9x13 jellyroll pans by lining them with foil.
- Crumble the red velvet cake into the bowl of a stand mixer (or in a large mixing bowl if you're mixing by hand).
- Add the frosting and mix until a moist, dough-like mixture has formed.
- Melt down the white melting candy according to the directions on the package.
- Evenly spread 2 cups of the melted white candy on each of the lined jelly roll pans.
- Place in the freezer for a few minutes to harden.
- Remove pans from freezer.
- Divide the red velvet mixture in half and spread one half over the white candy on each of the pans. You may find it's easier to use your fingers for this.
- Evenly divide the remaining melted white candy between the two pans, and spread on the top coat as evenly as you can.
- Let candy harden (either in the freezer or at room temp) before cutting into pieces to serve.
Red Velvet Truffle Bark: A Delightfully Decadent Treat
As a busy working mom, finding time for elaborate baking projects is a luxury I rarely have. However, when it comes to satisfying my family’s sweet tooth (and my own!), I always appreciate a recipe that’s both delicious and surprisingly easy to make. This Red Velvet Truffle Bark fits the bill perfectly. It's elegant enough to serve at a party, yet simple enough to whip up on a weeknight after the kids are in bed.
The beauty of this recipe lies in its simplicity. It leverages the convenience of a pre-made red velvet cake and canned frosting, cutting down on prep time significantly. No need for precise measurements or complicated techniques; just a little mixing, spreading, and chilling, and you've got yourself a tray of rich, decadent bark. I often use a Duncan Hines cake mix – it’s consistently reliable and saves me the time of making a cake from scratch. The combination of the moist, tangy red velvet cake and the creamy frosting is simply irresistible. The white melting candy provides a beautiful contrast and a satisfyingly crisp texture that complements the soft, cakey center perfectly.
This recipe is incredibly versatile. I sometimes add a sprinkle of chocolate chips or chopped pecans for extra flavor and texture. It's also a great way to use up leftover cake – if you happen to have any (which is a rarity in my house!). The bark can be easily customized to match any occasion or preference. A festive sprinkle of crushed candy canes would be perfect for the holidays, while chopped nuts would add a sophisticated touch for a grown-up gathering.
Beyond the Recipe: This Red Velvet Truffle Bark isn't just about the delicious taste; it’s about the memories it creates. I love making it with my kids – it’s a fun and engaging activity that we can do together. They especially enjoy spreading the melted candy and sprinkling on the toppings. It's a perfect way to bond and create lasting memories in the kitchen, a space where countless cherished moments have been made over the years. The simple act of making and sharing this treat transcends the recipe itself; it’s about the joy of creating something delicious with loved ones.
Serving Suggestions: This truffle bark is a perfect addition to any dessert spread. It's especially delightful with a cup of coffee or tea after dinner. It also makes a fantastic gift for friends, family, or colleagues. Simply cut it into smaller pieces and package it in cellophane bags tied with a pretty ribbon. The festive red color and rich flavor make it a present that’s sure to be appreciated.
Tips and Tricks: To ensure even spreading of the melted candy, I recommend working quickly and using a spatula to smooth it out. If the candy starts to harden too quickly, you can gently warm it up in the microwave for a few seconds. I also find it easiest to spread the red velvet mixture using my fingers, but you can also use a spatula if you prefer. Don't worry about making it perfect; the rustic, slightly uneven look adds to its charm.
This recipe is a keeper, a simple yet elegant treat that’s perfect for any occasion. It’s a reminder that sometimes the most satisfying desserts are the ones that are the easiest to make, especially when shared with those you love.
Ingredients:
- 1 red velvet cake (baked and cooled)
- 1 cup canned cream cheese frosting
- 7 cups white melting candy
- Optional: chocolate chips and pecans
