# 20 Angels singing Peace on Earth!

# 20 Barks

If you've ever really thought about the verse containing the phrase "Peace On Earth" then it becomes extremely meaningful.

Think about it... Our Savior coming to Earth to provide the ultimate sacriface so we no longer have to experience death... I mean, that is serious Peace!!

Have you ever also thought about how many delightful barks you could make too?? I mean, there is the delicious peppermint bark...but I'm guessing you haven't thought about the others..

Cookies and Cream Bark

Black Forest Bark

Whiskey Marshmellow and Caramel Bacon Bark

Kahlua Truffle Bark

Rocky Road Bark

Samoas Bark......

Ok, wait...what??? The train stops here. Samoas Bark?!

Yes Virginia, there is Samoas Bark.

Ok, thank goodness I found this!! I hope you enjoy this... because I'm totally going to make this too!!

Samoas Bark

Makes 1 8×8 pan | Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.

• 1 11.5oz dark chocolate (Ghirardelli)
• 1 cup coarsely crushed shortbread
• 1 cup sweetened coconut flakes, toasted
• ¾ cup caramel sauce (recipe follows)

Instructions:

1. Place coconut on a parchment lined bakesheet and bake at 350 degrees F for about 5 minutes or until coconut starts to brown. Remove from oven and set aside to cool. Make caramel sauce and set aside to cool. Portion out 2 tablespoons for topping.
2. Place chocolate in double boiler or a heat-proof bowl over simmering water and gently stir until chocolate is melted. Portion out 2 tablespoons for topping.
3. Pour half of chocolate into prepared pan, and, using an offset icing spatula smooth out chocolate until an even layer is achieved. Sprinkle coarsely crushed shortbread on top and gently press it into the chocolate. Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.
4. Remove pan from freezer and pour caramel sauce on top, then, using an offset icing spatula spread caramel until an even layer is achieved. Transfer pan to the freezer for 5 minutes or until caramel becomes slightly hardened. Remove pan from freezer and pour other half of chocolate on the caramel layer. To finish, sprinkle coconut on top and drizzle remaining 2 tablespoons of chocolate and caramel on top of coconut. Transfer pan to refrigerator for about 5-10 or until bark is set.  Keep refrigerated until ready to serve.

Caramel Filling

• 1 cup sugar
• 2 tablespoons water
• 4 tablespoon butter
• 7 tablespoon heavy cream

Instructions:

1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.



Don't think I didn't forget about the other barks too... I'm thinking they will be making an appearance sometime soon....