Beautiful Candy Bark (VIDEO AND RECIPE)

By Libbie Summers
Assisted By David Dempsey

I LOVE a gift from the kitchen. This past holiday I made 4 pounds of Everything Bagel Topping and before then it was Homemade Mega Marshmallows. This year for Valentine’s Day, I was under the gun and needed to Macgyver something fast…but still with some Libbie Fun and Beauty.

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Beautiful Candy Bark
(makes 24 servings)

What you need:
2 (11 ounce) packages Ghirardelli white chocolate chips, melted (I used a double boiler)
Food coloring gel, I used purple
Sprinkles or colored sanding sugars (I used light and dark purple sanding sugars and gold dragees. NOTE: It will only take a tablespoon of each)
Edible Flowers (I used violas)
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What to do:
1. Prep: Line a baking sheet with parchment and set aside. Have all your toppings ready.
2. Divide: Divide melted chocolate into two bowls. One will have 2/3 of the melted chocolate and the other will have 1/3.
3. Color: Add just enough food coloring into the smaller amount of melted chocolate until tinted the color you would like.
4. Spread: WORKING QUICKLY, spread the white chocolate out on the prepared baking sheet. Next, drop dollops of the tinted chocolate on top of the white. Using an offset spatula, swirl the two together.
5. Decorate: AGAIN, WORKING SUPER QUICKLY. Decorate with your sprinkles, sanding sugars and edible flowers before the chocolate starts to harden.
6. Break: Allow the bark to set until completely hardened (about 20 minutes) then lift off the parchment and break apart into pieces.
NOTE: If using edible flowers, Beautiful Candy Bark is best eaten within 24 hours. If not, bark will be good for up to one week. Honestly, you don’t even have to store in an airtight container. We just leave ours on the kitchen counter for nibbling.

Need more help? Watch the video!

Sprinkle Granola Bars (VIDEO and Recipe)

By Libbie Summers
Assisted by David Dempsey

An afterschool or lunch snack with flare!

Sprinkle Granola Bars
makes 1 (8×8 pan full)

What you need: 
2 1/2 cups rolled oats
1/2 cup chopped almonds
1/3 cup brown sugar
1/4 cup honey
1/3 cup butter
1/4 cup crunchy almond butter
1 teaspoon vanilla
1/4 cup Box of Crayons Sprinkles (or your favorite sprinkle mix)

What to do:
1. Preheat oven to 350º F. Line an 8×8 baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
2. Pour oats and almonds onto a baking sheet and bake (stirring once) until lightly browned (about 15 minutes). You could also toast on the stovetop in a hot sauté pan. Allow to cool and place in a large mixing bowl.
3. In a small saucepan over medium-low heat, stir together the brown sugar, honey and butter. Cook until the brown sugar has dissolved. Remove from heat. Stir in almond butter and vanilla.
4. Stir almond butter mixture into toasted oats and almonds until oats are completely coated.
5. Pour mixture into prepared baking pan. Sprinkle with sprinkles. Use a spatula to lightly press the mixture in the pan. Cover with plastic wrap and refrigerate for at least 2 hours.
6. Turn out onto a cutting board and cut into bars or squares.
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Hot and Heavy Sprinkle Popcorn

By Libbie Summers
Assisted by David Dempsey

Salty popcorn, sweet white chocolate and my Hot and Heavy Sprinkles! It’s a snack and a story all rolled into one. Plus, it’s  almost as beautiful as it is delicious. 

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Hot and Heavy Sprinkle Popcorn
serves 6

What you need:
1/2 cup uncooked popcorn kernels (I love Orville Redenbacher)
2 tablespoons vegetable oil
1/3 cup white chocolate chips, melted and mixed with 1 teaspoon canola oil
3 heaping tablespoons of Hot and Heavy Sprinkles (or your favorite sprinkle)

What to do:
1. Line a baking sheet with wax paper and set aside.

2. In a large saucepan with a tight-fitting lid, add the oil and 2 popcorn kernels. Cook over high heat until the kernels pop, then add the remaining popcorn, cover and lower the heat to medium-high. Cook until the kernels stop popping, shaking the pan often. Pour popcorn onto prepared baking sheet. Discard any unpopped kernels.

3. Working quickly, drizzle chocolate over popcorn and toss to coat. Sprinkle the Hot and Heavy sprinkles over while chocolate is still warm and toss again.

4. Spread popcorn out evenly on the baking sheet and allow to dry completely before eating. If you can’t wait that’s okay too. It’s great either way!
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Need more sprinkle recipe inspiration? Check out my recipes HERE.
Purchase #LibbieSprinkles HERE.

 

Crispy Rice Sprinkle Tart

By Libbie Summers
Assisted by David Dempsey

I’ve been making sprinkle crispy rice treats for my son since he was a boy, but this is the first time I made them with MY OWN sprinkles and made them into a tart! Funny how just the simplest changes can make something ordinary become extraordinary.

Side note: My son didn’t notice.

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Crispy Rice Sprinkle Tart
serves 10

What you need: 
3 tablespoons butter, plus more for buttering tart pan lightly
10 ounces large marshmallows
6 cups crispy rice cereal
1/3 cup Spring Break Sprinkles, or your favorite sprinkle mix, divided

What to do: 
1. Butter a large tart pan and set aside.
2. In large saucepan over low heat, add butter and allow to melt. Add marshmallows and stir until completely melted. Remove from heat.
3. Add crispy rice cereal and ALL but 1 tablespoon of Spring Break Sprinkles. Stir until well coated.
4. Lightly butter your hands or a spatula and press the mixture into the prepared tart pan so it’s even across the top. Sprinkle the top with the remaining Spring Break Sprinkles. Allow to cool before cutting into wedges. Note: depending on your tart pan, you may have some of the mixture left over that didn’t fit in the tart pan. If so, form into a square and cut into small bites for little treats or just eat while you are making the tart like I did.

Pro Tips: 
•1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
•Cover with plastic wrap and store at room temperature for no more than three days…they won’t last that long.
•Tart slices can be frozen in an airtight container for up to 6 weeks. Just place waxed paper between the slices before freezing.
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See the whole line of Libbie Summers’ Sprinkles HERE.

Vegan Mushroom Nut Paté

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest

A rich DELICIOUS vegan paté that will make any meat lover a plant based believer.
Vegan Recipes, Vegan Appetizer, Mushroom Recipes, Libbie Summers Recipes, A food-inspired Life, Vegetarian Recipes
Mushroom Nut Paté
makes about 1 1/2 cups

What you need: 
3 tablespoons coconut oil
1 small yellow onion, diced
3 garlic cloves, minced
4 cups sliced cremini mushrooms
Flake sea salt or Kosher salt
Coarsely ground black pepper
1 cup roasted cashews
2 tablespoons finely chopped flat leaf parsley
Nut based crackers for serving

What to do:
In a large sauté pan over medium heat add the coconut oil and heat until melted. Stir in onions, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, just until onions are translucent. Using a slotted spoon, remove cooked onions and garlic to a bowl leaving the coconut oil in the pan. Add mushrooms into the pan and cook, stirring occasionally, until golden brown. Remove from heat.

Add the cashews to a food processor and process until finely ground. Add in mushrooms, onion mixture, garlic and parsley. Process until smooth. Serve with crackers.

 

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