Unleash Your Creativity: Easy Muffin Mix Cookie Bark for the Martha White Challenge!
Today’s post isn’t just about a recipe; it’s an invitation to unleash your inner baker and potentially win big! I hope to inspire you to join the exciting Martha White Muffin Mix Challenge and take home an incredible $5,000 prize. The entry requirements are straightforward yet encourage immense creativity: develop a unique and delicious way to use Martha White muffin mix in one of two categories. The first, “Crowd Pleasers,” focuses on creating a dessert suitable for entertaining guests and guaranteed to impress. The second category, “Just Six,” challenges you to achieve similar deliciousness but with six or fewer ingredients, emphasizing simplicity and ingenuity. This article will guide you through a fantastic “Just Six” idea – a versatile Muffin Mix Cookie Bark – and offer plenty of inspiration to craft your winning entry!
Crafting Your Winning Entry: My Muffin Mix Cookie Bark Inspiration
My Muffin Mix Cookie Bark serves as a prime example of a “Just Six” entry, showcasing how minimal ingredients can yield maximum flavor and appeal. Hypothetically, I would submit this delightful treat with a note highlighting its versatility – it’s absolutely perfect for holiday parties, adding a festive touch to any gathering. Alternatively, imagine wrapping it in beautiful paper and presenting it as a thoughtful, homemade teacher gift, a gesture sure to be appreciated. The magic of this bark lies in its simplicity: the delicious, tender base is effortlessly made using just a package of Martha White muffin mix, one large egg white, and two tablespoons of vegetable oil. That’s a mere three ingredients for the foundation! The remaining ingredients are dedicated to the fun part: decorating the top with various melted chocolates, an assortment of candies, colorful sprinkles, or whatever your heart desires. This allows for endless customization while easily staying within the “Just Six” ingredient limit, making it a truly brilliant entry concept for the challenge.
To demonstrate the incredible versatility, I experimented with several Martha White muffin mix flavors. The two exquisite barks pictured at the top were crafted using Martha White Chocolate-Chocolate Chip and Martha White Lemon Poppy Seed muffin mixes. The Chocolate-Chocolate Chip variety provides a rich, deep cocoa flavor that perfectly complements any chocolate topping, creating an intensely satisfying experience. The Lemon Poppy Seed bark, on the other hand, offers a delightful zesty brightness with tiny poppy seed bursts, making it a surprisingly refreshing and sophisticated option that pairs wonderfully with white chocolate. Below these, you’ll see a truly indulgent creation made with Martha White Chocolate Chip muffin mix. For this one, I decided to go a little crazy, drizzling it generously with both dark and white melted chocolate, scattering chopped nuts for a satisfying crunch, and topping it with classic Hershey’s Kisses. I also developed a peanut butter cup-themed version, which would have been even more spectacular had I remembered to incorporate some peanut butter baking chips directly into the dough for an extra layer of peanut buttery goodness.
The Endless Flavor Journey: Unleashing Muffin Mix Potential
Based on the consistently excellent results achieved during my extensive testing with these three distinct muffin mix flavors, I am thoroughly convinced that you could successfully create this delectable muffin mix cookie bark with virtually any of Martha White’s extensive range of flavors. The possibilities are truly endless, limited only by your imagination and preference. Blueberry Bark, anyone? Imagine the sweet, fruity notes of Martha White Blueberry Muffin Mix combined with a drizzle of white chocolate and a sprinkle of dried blueberries or lemon zest. Or how about Strawberry Bark? The delightful taste of Martha White Strawberry Muffin Mix could be elevated with milk chocolate, fresh strawberry pieces (added after baking), or even a touch of balsamic glaze for an adventurous twist. Think of other exciting combinations: Martha White Banana Nut Muffin Mix bark topped with chopped walnuts or pecans and a caramel drizzle; Martha White Apple Cinnamon Muffin Mix bark adorned with a cream cheese frosting drizzle and finely chopped dried apples; or even a spicy pumpkin version using Martha White Pumpkin Spice Muffin Mix with a sprinkle of cinnamon and candied ginger. Each muffin mix flavor provides a unique foundation, allowing you to craft a wide array of gourmet-level cookie barks with minimal effort.
Tips for Perfect Muffin Mix Cookie Bark Every Time
Achieving the perfect muffin mix cookie bark is surprisingly simple, but a few key tips can ensure outstanding results. Firstly, always preheat your oven to the specified temperature and line your baking sheet. I highly recommend using either parchment paper or a silicone mat; I’ve consistently achieved the best, non-stick results with a silicone mat, ensuring easy removal and cleanup. When mixing the dough, be careful not to overmix once the muffin mix is added. A very soft, pliable dough is ideal. Pressing the batter into a thin, even rectangle (approximately 12×8 inches) directly onto the lined baking sheet is crucial for that characteristic bark texture. Baking for about 18 minutes, or until the dough appears set and lightly browned in a few areas, is usually sufficient. Don’t worry if it’s not super crisp right out of the oven; it will crisp up beautifully as it cools on a rack. For the chocolate topping, melting it at 50% power in the microwave, stirring every 30 seconds, prevents scorching and ensures a smooth, luscious drizzle. And remember, the final chilling step is key to setting the chocolate and achieving that satisfying snap when broken. Feel free to experiment with different types of chocolate, from milk to semi-sweet, and don’t hesitate to add various toppings like crushed pretzels, toasted coconut, or even a sprinkle of sea salt to enhance the flavors. For a delightful peppermint bark variation, simply swap out regular chocolate chips for mint-flavored ones.
Beyond Your Bark: Drawing Inspiration from Past Challenge Winners
While my muffin mix cookie bark is a fantastic starting point for your “Just Six” entry, the Martha White Muffin Mix Challenge encourages boundless creativity. For even more inspiration, I strongly recommend exploring the past winners featured at the bottom of the contest page. These innovative creations truly showcase the versatility of muffin mix and can spark unique ideas for your own submission. Take, for example, Kurt Wait’s Triple Fudge Peppermint Pie. If that name sounds familiar, it’s because he famously won the Pillsbury Bake Off one year with a chocolate cake featuring canned pears – a testament to his inventive approach to baking. His Martha White challenge entry sounds equally intriguing, utilizing chocolate muffin mix as a rich, flavorful crust for a pie that cleverly combines triple fudge with refreshing peppermint. This concept demonstrates how muffin mix can be transformed beyond its traditional muffin form, becoming an integral component of a larger, more complex dessert. I’d also be very eager to try the Coconut Almond Fudge Bars, another winning idea that perfectly blends classic flavors with the convenience of muffin mix. Studying these successful entries can provide valuable insight into what the judges are looking for: originality, deliciousness, and a creative application of Martha White muffin mix. Don’t be afraid to think outside the box and push the boundaries of what a muffin mix can do!
Now, without further ado, here’s the detailed recipe for this inspiring and delicious Muffin Mix Cookie Bark, ready for you to try and adapt for your own challenge entry!
Recipe
Pick Your Flavor Muffin Mix Cookie Bark
Cookie Madness
Pin Recipe
Ingredients
- 1 large egg white
- 2 tablespoons vegetable oil
- 1 package Martha White Chocolate-Chocolate Chip Muffin Mix (or Chocolate Chip, Lemon Poppyseed, or any preferred Martha White Muffin Mix)
- 3 oz dark chocolate chopped (omit if using lemon or prefer no dark chocolate)
- 3 oz of white chocolate chopped (optional, for drizzling)
Instructions
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Preheat oven to 325 degrees F (160°C). Line a heavy duty rimmed baking sheet with parchment paper or a silicone mat. I’ve tested all my batches with a silicone mat for best results.
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In a mixing bowl, whisk together the egg white and the vegetable oil until just combined. Add the muffin mix and stir until you have a very soft, cohesive dough. Be careful not to overmix.
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Press the dough evenly into a thin rectangle, approximately 12×8 inches, directly onto the lined baking sheet. Bake on the center rack for 18 minutes, or until the dough begins to look set and one or two areas show light golden-brown edges. Remove from the oven and, while still warm, use a pizza cutter to slice the bark into about 12 large triangles or irregular pieces. Gently separate the pieces slightly. If any pieces appear overly browned, remove them. Return the remaining pieces to the oven for another minute to achieve a subtle crispness.
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Carefully remove the cookie pieces from the baking sheet and transfer them to a wire rack to cool completely. The bark will become delightfully crisp as it cools down.
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Place the chopped dark chocolate in a microwave-safe bowl. Heat at 50% power, stirring every 30 seconds, until smoothly melted. Drizzle the melted dark chocolate generously over the cooled bark. Chill for a few minutes in the refrigerator or until the chocolate is set. Repeat this process with the chopped white chocolate, if using. Drizzle lines of white chocolate over the set dark chocolate, or use it alone for a lighter flavor profile.
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Variation: For a festive peppermint bark, substitute the regular chocolate with mint-flavored chocolate chips, or sprinkle crushed candy canes over the melted chocolate before it sets.