Terry’s Chocolate Orange Cheesecake

Terry’s Chocolate Orange Cheesecake. An impressive and delicious no-bake dessert. 



Christmas is fast approaching – in a month’s time we will be just a couple of days away from the big day! Christmas is my favourite time of year for several reasons. I love putting the decorations up, listening to festive music, baking and cooking lots of delicious food, but most of all I enjoy having break from college and seeing all my family.

So I told you in an earlier post that I’d already been planning all my seasonal recipes. For this year’s first festive recipe I’m sharing this amazing Terry’s Chocolate Orange Cheesecake. All you chocolate orange lovers out there NEED to give this cheesecake a try!


It wouldn’t be Christmas without Terry’s chocolate orange. It’s one of mine and my sister’s favourite chocolates, I just love the rich chocolate mixed with the aromatic orange. My obsession with chocolate orange is proven with these cupcakes and these cookies.

This cheesecake is based on my popular No-Bake Ferrero Rocher Cheesecake. The base is made up of crushed chocolate orange digestive biscuits and is simply mixed together with melted butter and pressed into a cheesecake tin until compact. The cheesecake filling is made using the same method I use for all my no-bake cheesecakes. Beat together softened cream cheese with a touch of icing sugar and vanilla until smooth, then the fold through melted chocolate orange. I used two whole chocolate oranges in this cheesecake, so it is guaranteed to have a gorgeous flavour! Then the final step is to fold through some very lightly whipped cream and then spread the mixture over the prepared biscuit base. I told you it was unbelievably easy!


For decoration I like to keep it simple with nothing too elaborate. My sister gave me the idea to fan the chocolate orange segments in the centre of the cheesecake. So we went for that easy design, finishing with swirls of piped whipped cream. This cheesecake is gorgeous dessert that’s an absolute breeze to make, and a treat to eat!

(Serves 10-12)


Biscuit Base:

300g chocolate orange digestive biscuits (or graham crackers)

140g unsalted butter, melted and cooled slightly

Cheesecake Filling:

500g full-fat cream cheese, softened at room temperature

85g icing sugar, sifted

1 teaspoon vanilla extract

2 x 175g orange flavoured chocolate (such as Terry’s)

300ml double cream (heavy cream), chilled


 Terry’s chocolate orange segments – I also grated some over to decorate

Whipped cream – approx. 150ml double or whipping cream


  1. To prepare the base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon of glass to smooth over, place in the refrigerator to chill whilst you make the filling.
  2. To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool. In a medium mixing bowl beat together the cream cheese with the icing sugar and vanilla until softened. In another mixing bowl whisk the cream until soft peaks form.
  3. Fold the cream into the cream cheese mix. Finally, fold through the melted chocolate.
  4. Spoon the cheesecake mixture over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or preferably overnight.
  5. When ready to serve, remove the cheesecake from the tin and decorate. Best serve chilled. The cheesecake can be made ahead of time, leave it in the tin, covered with cling film for up to 2 days. Leftover slices (if any!) can be stored in an airtight container in a refrigerator.


Cheesecake lovers you’re going to adore this! The cheesecake will make an amazing centrepiece on the dinner table on Christmas day!


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Malteaser Cupcakes

Moist chocolate fudge cupcakes with vanilla malt buttercream. These cupcakes would be perfect for your next weekend baking project!


For these cupcakes I used my favourite chocolate cupcake recipe. They have a deep and rich chocolate flavour and work perfectly every single time. It’s an all-in-one cupcake batter, so you will only need one bowl to mix all the ingredients in. Don’t be alarmed when you’re making these cupcakes, like any good chocolate cupcake the batter will be very runny. Through experimenting I’ve found a more liquid batter lends to a fudgier and far moister cupcake. My tip is to use an ice cream scoop (mainly for ease) when distributing the mixture between the paper liners – this way you won’t make any mess!

I love sharing all my new cupcake creations on the blog – so this time I turned to another of my favourite chocolate sweets.


You may be familiar with Malteasers? They are basically malt balls covered in a thin layer of milk chocolate. They’re crunchy, sweet and I could definitely eat a sharing bag all by myself! I think Whoppers are the US equivalent to Malteasers, so you could use those instead.

Each cupcake is swirled with a simple vanilla malt buttercream. I always warn you about my buttercream recipes, and I will even more so with this one. I really love the mix of flavours combined in each bite of the cupcake. The buttercream tastes exactly like the centre of a Malteaser – it was divine and I couldn’t resist munching on it before decorating the cakes. I have to admit, after I finished the first cupcake I was reaching for another straight away!

If you are a  Malteaser lover, then you will love this combo. Bake the cupcakes for parties, a girls evening in, or even for afternoon tea. They are sure to be an instant hit!



How cute is this mini cupcake stand sent to me from my friend Carly from Shire Bakery. Carly very sweetly sent me an early Christmas present in the form of a parcel full of baking goodies!

Ingredients –

(Makes 12 standard cupcakes)

Chocolate Fudge Cupcakes:

120g (1 cup) plain flour (all-purpose)

225g (1 cup + 2 tablespoons) granulated sugar

35g (1/3 cup) unsweetened cocoa powder

1/2 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

120g (1/2 cup) unsalted butter, melted and still warm

2 large free-range eggs, at room temperature

1 tsp vanilla extract

120ml (1/2 cup) freshly brewed coffee or boiling water

Vanilla Malt Buttercream: 

227g (1 cup / 2 sticks) unsalted butter, softened

250g (2 cups) icing sugar (powdered sugar), sifted

2 teaspoons vanilla extract

38g (1/3 cup) malt powder (such as Ovaltine or Horlicks)

4 tablespoons (60ml) double cream

Method –

1. To make the cupcakes: Preheat oven to 350F (180 C). Line a cupcake tin with 10-12 paper liners and set aside. In a large mixing bowl sift together the flour, cocoa powder, sugar, baking soda and salt until combined.

2. Add the melted butter, eggs and vanilla and beat until incorporated.

3. Add half the boiling water/coffee and continue to beat the mixture.

4. Add the remaining water/coffee and continue to beat until smooth. Equally distribute the cupcake batter between the paper liners, filling 2/3 of the way up – I use an ice cream scoop to do this or you can use a pouring jug.

5. Bake the cupcakes for 20-22 minutes or until a cake tester comes out completely clean when inserted into the centre of the cupcake. Leave to cool in the tin for 5-10 minutes, then carefully remove and place on a wire rack to finish cooling.

6. To make the frosting: Cream the softened butter, icing sugar and vanilla until fluffy and pale for 5-7 minutes. Now add the malt powder and beat until combined. Finally, add the cream and continue to beat until mixed.

7. Fit a piping bag with your favourite nozzle and fill with the frosting. Pipe swirls of frosting onto each cupcake. Decorate each cupcake with crushed Malteasers and a whole Malteaser before serving.

Recipe Notes:

  • The cupcake batter will be liquid. So I recommend using a medium-sized ice cream scoop to distribute the batter into each paper liner.
  • Baking time will depend on your oven. You will know the cupcakes are cooked fully when they are risen and a cake tester comes out clean with a few crumbs.
  • Make sure your bicarbonate of soda (baking soda) is in date. If it’s expired the cupcakes will rise, but will sink as soon as they leave the oven.
  • For the best buttercream, leave your butter out overnight to soften.
  • The frosted cupcakes will keep in an airtight container in at room temperature or in a refrigerator for up to 3 days.
  • Top with the Malteasers just before serving.


Sweet, crunchy and perfect cupcake treat! Have a great weekend!


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Triple Chocolate Cookies

Chewy + fudgy brownie cookies filled with triple chocolate chips. Perfectly crisp and crunchy on the outside, fudge like and chewy on the inside. Enjoy with a glass of ice-cold milk or a scoop of your favourite ice cream. You will be in cookie heaven! 


I shared my recipe for these Classic Chocolate Chip Cookies a little while back, and since baking those I have been really keen to share another cookie recipe on the blog.

If you know me well, then you will know that I really do love chocolate. I’m a self-confessed chocoholic at heart. And why have just one type of chocolate in a cookie, when you can have three? The more chocolate the better, because life is always sweeter when there is chocolate AND cookies involved.

This fudgy chocolate cookie recipe is based on my popular Terry’s Chocolate Orange Cookies, which are a definite reader favourite! I’ve lost count of the number of times readers have baked those and told me they are the best cookies they have ever made.



These Triple Chocolate Chip Cookies are really quite amazing. They have the perfect chewiness and crispy outside, but also have the texture of a chocolate fudge brownie. My sister and myself have been baking these cookies for many years now, and each time we make them they disappear off the plate almost instantly! I really love that each cookie is jam-packed with chocolate chips – every bite is filled with an explosion of gooey chocolate!

The greatest thing about these cookies is you don’t have to wait and chill the dough. But I often find chilling the dough allows the flavour to develop and also promotes a slightly thicker and chewier cookie. If the dough is too sticky, I recommend it in the refrigerator for 1-2 hours, or overnight.

The recipe makes a smaller batch of 8-10 large cookies. So if you want (and you probably will), you might want to bake another batch as soon as they are devoured! I won’t judge you! ;)


These cookies are made by using the creaming method. But they can also be made without a mixer. You will cream the butter with brown sugar (which is the secret to chewy cookies!), and a touch of vanilla until fluffy. Then add an egg, along with flour, raising agents, cocoa, and LOTS of chocolate chips!

Roll the cookies and spread them out onto two large baking trays lined with parchment or silicone baking mats. The baking time is really important to get correct. 10-12 minutes is perfect, the cookies will appear uncooked and very soft when they leave the oven. But it’s a crucial step to leave them to cool for a few minutes on the baking tray, in that time the cookies will harden and will have become more easily transferable and will not fall apart.

Once your patience has been well and truly tested, all that’s left to do is dig in! Enjoy and happy baking!

(Makes 8-10 large cookies)

Ingredients –

110g (1/2 cup) unsalted butter, softened

200g (1 cup) light brown sugar

1 large free-range egg, at room temperature

1 tsp vanilla extract

165g (1 cup + 2 tbsp) plain flour (all-purpose)

Pinch of salt

1/2 tsp baking powder

1/2 tsp bicarbonate of soda (baking soda)

30g (2 tbsp) cocoa powder

100g (1/2 cup) mix of milk and dark chocolate chips

100g (1/2 cup) white chocolate chips

Method –

1. Preheat your to 375 F/190 C. Line two large baking trays with parchment paper or silicone mats and set aside.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat until incorporated.

3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, fold through the chocolate chips and mix in combine into the dough.

5. Divide the mixture into 8-10 balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake in the preheated oven for 10-12 minutes. Don’t over bake – the cookies will appear very soft. Whilst the cookies are cooling I pressed a few chocolate chips into the tops just for decoration.

6. Once cooked, allow the cookies to cool on the trays for 5-10 minutes – in this time they will harden and will become more easily transferable. Finish cooling on a wire rack.

7. The cookies will store in an airtight container for up to 2 days. They are best eaten on the day of baking.


Enjoy the recipe everyone!


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Carrot Cake with Cream Cheese Frosting

Carrot layer cake decorated with the ultimate fluffy cream cheese frosting. A cake recipe perfect for any occasion! 


Admittedly, I have many favourite recipes. Carrot cake is one of my most beloved desserts. It’s moist, light, fluffy and each slice goes down a treat.

What I love most of all is how easy and simple this carrot cake recipe is to prepare. I also really adore the combination of spices, warming ground cinnamon, ginger and cloves work wonderfully, giving this cake its gorgeous unique flavour.

I think we can all agree that no other frosting suits carrot cake like a classic cream cheese frosting. So that’s what I went for to decorate my cake. Cream cheese frosting is usually my nemesis, as hard as I try I always seem to mess it up. Most of the time ending up with a runny and loose frosting with lumps of butter in! But I finally found a great cream cheese frosting, which has become my new go-to recipe! It’s ultra creamy and is made by simply whisking together cream cheese and mascarpone with icing sugar, vanilla and double cream. It turns out perfect each time.


This recipe makes a big cake, which will serve about 10-12. If preferred, you could bake a batch of 24 cupcakes instead. I haven’t tried this yet, but baking time will differ.

This recipe is exactly how me and my taste testers like carrot cake. Plain and simple, without too many nuts in the cake, or any raisins or dried fruit added. It’s a definite favourite, and I cannot wait to make it again soon! Plus, we found the cake got better with age (I preferred the taste on day 2 and day 3), the flavour getting even stronger and the frosting stayed super creamy and fluffy.

I hope you love baking and eating this cake as much as we did!



450g (1 pound) carrots, finely grated

3 large free-range eggs, at room temperature

200g (1 cup) caster sugar

200g (1 packed cup) light brown sugar

355ml (1 1/2 cups) vegetable oil (or other flavourless oil such as canola)

80ml (1/3 cup) buttermilk

1 1/2 teaspoons vanilla extract

240g (2 cups) plain flour (all-purpose)

150g (1 cup) wholemeal flour

1 teaspoon bicarbonate of soda (baking soda)

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

Cream Cheese Frosting:

250g (8.8 ounces) full-fat cream cheese, softened

250g (8.8 ounces) mascarpone, softened

150g icing sugar, sifted

1 teaspoon vanilla extract

225ml double cream, chilled


  1. Preheat oven to 180C (160 Fan), 350 degrees. Line two 9 inch round cake tins with a circle of parchment paper in the bottom of each. Grease the sides of each tin with butter. Set to one side.
  2. In a large mixing bowl, whisk together the grated carrot, eggs, sugars, oil, buttermilk and vanilla.
  3. In a medium bowl, whisk together the flours, bicarbonate of soda, baking powder, salt and spices until combined.
  4. Add the dry ingredients to the wet, and fold until fully incorporated.
  5. Equally divide the cake batter between the cake tins. Bake for 35-40 minutes, or until a cake tester comes out clean of any uncooked batter – cooking time will depend on your oven, so if in doubt, carry on baking the cake until the cake tester comes out clean. 
  6. Once the cakes are fully baked, allow to cool completely in the tins, then remove.
  7. For the frosting, in a large mixing bowl whisk the softened cream cheese and mascarpone until smooth. Add the vanilla extract and sifted icing sugar and whisk until combined. Now add the double cream bit by bit, and whisk the mixture until it has thickened – this will take approx. 1-2 minutes.
  8. To decorate, take one cake half and spread with a layer of the frosting. Place the second cake layer on top and sandwich the two halves together. Crumb coat the cake – this is done by using an off set palette knife to spread a very thin layer of the frosting around the cake. Chill the cake at this point for at least 30 minutes to allow the first layer of frosting to harden.
  9. Now using the remaining frosting, decorate and ice the cake. Finish decorating the cake with chopped pecans or walnuts, or your favourite sprinkles or sweets.
  10. Chill the cake until ready to serve. Then slice up and enjoy!

Carrot Cake recipe adapted very slightly from Faux Martha Frosting inspired by All Recipes UK 

Recipe Notes:

  • You can bake the cake, and wrap it in cling film and store for 2 days before you make the frosting and decorate it.
  • Keep the frosted cake covered in the refrigerator for up to 5 days.




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Laura Ashley SS16 Press Show

Earlier in the week on Wednesday my sister Becky and myself were invited up to London to attend the Laura Ashley Spring/Summer Press Show. We’d both previously attended the Autumn/Winter 2015 event back in June. We had a great time visiting the Laura Ashley headquarters to preview the new Spring/Summer collection. Here are some snapshots from the day!


There is a nautical seaside theme to the collection. I love that the spring/summer collection captures and brings back memories of summer on the beach accompanied by a picnic or barbecue.




I can definitely see myself buying this picnic hamper! BBQ fans will really enjoy this barbecue – grill up meat, fish or veggies for an al fresco dinner in your garden or by the sea.




We both loved these adorable coloured jars. They would be a brilliant portable way to stay hydrated in the summer sun! And they are super cute and fun!


There’s nothing quite like traditional British seaside treats! Rock, whippy ice creams and candy floss always remind me good times at the seaside!



I love the kitchenware, especially these mugs and tea towels. The designs are pretty and sophisticated, and will look perfect in any kitchen.


The Laura Ashley team had a little competition going on, on the day. You had to think of a cool and imaginative name for the boat. Me and my sister came up with “Aboat Time” – I was very impressed with that play on words! But I did also like some of the other entries, such as “Laura Splashley” being one of my favourites!


As you will all know, I have a big love for cupcakes! How cute and yummy do these red velvet cupcakes look?!

A big thank you to the Laura Ashley team for inviting us! We had a brilliant time!


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Apple Crumb Cake

Classic Apple Crumb Cake. Layers of fluffy vanilla cake, cinnamon sugar apples and crumbly streusel topping. 


Happy Monday everyone! And happy November! I can’t believe this time next month we’ll all be getting ready for Christmas. Don’t you feel like this year has just flown by? I am excited to share lots of festive bakes this December on the blog, to be honest I think I’ve been planning all my Christmas recipes since the summer! Anyone else guilty of doing this? ;)

Today I’m sharing this gorgeous apple crumb cake. It would be perfect paired with hot mug of coffee or tea to warm you up on a chilly autumn or winter day.

The reason I decided to bake this apple crumb cake is because my grandparents kindly gave me an entire box full of apples from a relative’s apple tree (the perks of being a food blogger!), and I promised to bake something in return.

When I started brainstorming some possible recipes to use the apples in, two autumnal bakes in particular sprung straight to mind. Apple cake and apple crumble are two firm favourite desserts of mine, and my family. This apple crumb cake combines the two desserts, and is everything a great crumb cake should be. The best part about this cake is the generous, thick streusel topping. So if you’re like me and really like streusel, I know you’ll enjoy this recipe a lot!


Prior to baking the cake I tossed the sliced apples in cinnamon and sugar. The cinnamon adds a warm spiced flavour and makes this cake perfect for the time of year. Brilliant served at room temperature, but I really think it would also be great served warm with a scoop vanilla ice cream, clotted cream or custard. Talk about indulgence!

Oh and don’t forget to drizzle over caramel or toffee sauce! The sauce takes this cake over the top! Slice it up and enjoy for breakfast or dessert, if you’re looking for a new autumn-inspired cake recipe, then look no further! Give this cake a try. You’re going to love it.

(Serves 10-12)


Vanilla Cake:

4 eating apples (such as Granny Smith for the best texture)

1 teaspoon ground cinnamon

200g (7oz) unsalted butter or margarine, softened

275g (10oz) caster sugar

2 teaspoons vanilla extract

4 free-range eggs, at room temperature and lightly beaten

300g plain flour (all-purpose), sifted

Crumb Topping:

125g (4oz) plain flour

50g (2oz) light or dark brown sugar

60g (2½oz) unsalted butter, melted


  1. Preheat oven to 160°C (140 fan), Gas Mark 3. Grease the sides and base of a 20.5cm springform or loose-bottomed cake tin liberally with butter.
  2. Peel and core the apples, then cut into 1/2 cm (1/4 inch) slices. Place the apple slices in a bowl and toss together with the cinnamon and 2 tablespoons of the weighed out sugar. Set aside.
  3. Make the cake: Cream the butter, remaining sugar and vanilla until fluffy and pale in colour. Gradually add the beaten egg bit by bit, whisking well after each addition. Add the flour and fold through until combined. The mixture will be very thick, just be careful not to over mix.
  4. Spread the cake batter out into the prepared cake tin. Now layer the apple slices evenly across the top. Press them down very slightly into the cake batter – discard any remaining juices the sliced apples have released.
  5. Make the crumb topping: Combine all the ingredients listed (melted butter, brown sugar and flour), and mix with a spatula or spoon until the mixture resembles large, damp crumbs. Scatter the crumbs over the top of the cake.
  6. Bake for 1½ – 1¾ hours, or until cake tester comes out clean when inserted into the centre of the cake.
  7. Once fully baked, allow the cake to cool in the tin for 10-15 minutes, then remove from tin and leave to cool completely on a wire rack. Serve warm or at room temperature. Dust with icing sugar before serving.

Recipe adapted from here


This is the autumn dessert you’ve all been waiting for! Enjoy!


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Halloween Chocolate Bark

Delicious, festive and so much fun to make! A great recipe idea for leftover Halloween treats! 


Hey guys! Today I’m sharing another yummy recipe to celebrate Halloween!

You may remember my last post for these Pumpkin Spice Cupcakes? I shared that cupcake recipe last week on the blog, and as Halloween is this weekend I wanted to share one last Halloween-inspired recipe.

Halloween has become my second favourite holiday (behind Christmas). I love it SO much because it gives me the excuse to eat sweets and chocolate all day without a care in the world! And if you’re going trick or tricking this year, you are likely to have some leftover treats hanging around, which would be perfect for baking with.

Cue my Halloween Chocolate Bark! This bark is every chocolate lovers dream. What I love most about this bark, besides the fact it tastes amazing, is how quick and effortlessly easy it is to prepare. Kids will have fun making it, and the recipe will take you a matter of minutes to make. Get the adults to melt the chocolate then the kids can get creative and decorate! But trust me, the adults will have just as much fun making this as the kids! ;)



To make this bark you will start by lining a baking sheet with either parchment paper or a silicone baking mat. Then you need to get your sprinkles/decorations ready, so once you’ve prepared those place them in bowls and put to one side whilst you melt the chocolate. Chop the chocolate (bark is totally customisable, I used milk chocolate but you could swap that for white or dark, or even a mix of the two). Place the bowl containing the chocolate in the microwave or over a pan of barely simmering water (also known as a bain-marie). Gently melt until near enough smooth with just a few lumps of chocolate remaining. Take off the heat and stir until smooth.

The next step: spread the melted chocolate out over the lined baking sheet. It needs to be approx. 1/4 inch thickness, but you can make this bark any thickness you like. Then decorate with your favourite sweets and chocolates. I went for a mix of chocolate Oreos and Reese’s Pieces, but you can top this bark with anything that takes your fancy. Place the bark in the refrigerator to set, then break up and enjoy! This would make a fantastic gift for Halloween. But saying that I would definitely enjoy eating it anytime of year!


Creamy milk chocolate topped with crunchy Reese’s Pieces and Oreos. I love the mix of sweet ‘n salty flavours in this bark – it really is moreish!


450g (1lb) milk, white or dark chocolate

10-12 Oreos, broken into pieces (use any flavour you like)

Reese’s Pieces (1 small 43g packet)

Additional topping ideas: spooky gummy sweets, sprinkles, mini chocolate chips


  1. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Chop the chocolate. Place in a heatproof bowl, melt one of two ways: either place the bowl over a pan of barely simmering water, and stir until melted. Or place in the microwave for 20 seconds intervals, keep stopping and stirring until all the chocolate has completely melted – be careful not to get the chocolate too hot.
  3. Pour and spread the melted chocolate out onto the lined baking sheet. Make sure it is approx. 1/4 inch thickness, leaving a 1cm border around the outside.
  4. Now decorate with the sweets and chocolates. Place in the refrigerator for at least an hour, or until set. If you’re in a rush, you can set the bark in the freezer for 30 minutes.
  5. Once set, break or cut up into pieces. Place in gift bags and surprise your friends with this delicious treat for Halloween! Note: the bark can be stored in an airtight container for up to 1 week.


Enjoy everyone!


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