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100 Boujee Chocolate Candy Barks is a collection of recipes of relatively recent origin. American Candy Bark was originally a thin sheet of chocolate, sometimes with nuts added in, that was broken into irregular pieces. The irregular pieces were said to resemble broken tree bark, and thus the name. The popularity of American Candy Bark grew significantly after 1998 when Williams Sonoma marketed its festive “Peppermint Candy Bark”. That product caught people’s attention, including mine. I immediately saw the potential for limitless bark varieties and, because of my earlier work with Puddles and Fudges, I already had an extensive collection of ingredient combinations I could apply to Barks. Also, after the introduction of Peppermint Candy Bark, some new bark recipes appeared online, and some I liked. Those two recipe sources provided the foundation for this book. Click below to view some sample recipe pages and the table of contents. You’ll quickly discover that 100 Boujee Chocolate Candy Barks is a classy, well-thought-out source of information you should add to your goodie-making arsenal.

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