I do a lot of my baking in bulk — sometimes six or seven recipes in a day, and I do a lot of it on Sundays. Sometimes I'm up as early as 6 a.m. on Sundays to start baking so that I have desserts completed for when the good light starts around 11 a.m.
First, you should know that I'm not a morning person. A 6 a.m. start time is a very big deal to me. Sundays are often the day of the week that I get up the earliest, believe it or not. Ironic given that it's the day of rest.
I can be in the kitchen for up to 10 hours on Sundays, and then even after I'm done with baking and assembling food, I sit down and edit pictures or enter recipes into a new post.
Sundays are sometimes my busiest and most exhausting days, but they are some of the most rewarding, and I look forward to every weekend for the productive day that I know I'll have on Sunday.
However… there is honestly a lot of mental preparation leading up to Sundays. I know I'm going into it with a jam-packed agenda.
I think about it all day Saturday, and I start gearing up for what I know is going to be incredibly busy and fun, but also quite grueling! Interestingly, I also have to do this for leg days at the gym. I have to start mentally preparing for those tough workouts the day before!
One trick I have for getting an even more satisfying and productive day out of my Sunday baking marathons is to kick off the day with a quick success. A recipe that I know is going to be fast and simple, and will work. It just seems to make the rest of the day better.
I turn to a few different options for my quick success recipes. For example, I might make a variation of this 5-Minute Fudge. I know it'll be a quick win.
Chocolate bark has become one of my go-to quick wins too. It's basically impossibly to mess up. It's just a slab of melted chocolate with whatever variety of candies or nuts you want to sprinkle on top of it. The chocolate sets in minutes, and then you're eating an unbelievable dessert! Total quick win.
I say this every time I make a new chocolate bark, but I think this salted peanut butterscotch and caramel corn bark is my favorite yet. It just has a little bit of everything, and it all goes together so well!
I folded salted peanuts and toffee chips into melted white chocolate, sprinkled it with more salted peanuts, some butterscotch chips, and caramel corn (yes, caramel corn!), and then drizzled it with melted butterscotch chips.
Between the toffee, butterscotch, and caramel corn, this has almost every kind of sugary substance in it, and the salted peanuts give it that perfect sweet & salty flair. If you're anything like me, the caramel corn will be your favorite part. Who doesn't wanted sugar-coated, crunchy popcorn in their chocolate bark?? And, you can make it in minutes!
Salted Peanut Butterscotch Caramel Corn Bark Recipe
Ingredients
- 24 ounces white chocolate almond bark
- 1 9.5 ounce can salted peanuts, divided
- 2/3 cup toffee chips
- 1 1/2 cups butterscotch chips, divided
- 1 6 ounce box caramel corn, or fiddle faddle
- 1 teaspoon shortening
Directions
- Line a large baking sheet with parchment paper.
- In a large saucepan over low heat, melt the white chocolate almond bark.
- Add approximately half the can of salted peanuts and the toffee chips, and stir until combined.
- Spread the mixture onto the parchment paper in a thin and even layer.
- Sprinkle the almond bark evenly with remaining salted peanuts, 1 cup butterscotch chips, and the caramel corn.
- In a small saucepan over low heat or small microwave-safe bowl, melt the remaining 1/2 cup butterscotch chips and 1 teaspoon shortening, stirring until smooth.
- Drizzle over the bark.
- Allow chocolate to set before cutting into pieces.
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