Shark Bark

Bark is so easy to make and can be personalized by adding anything you want!

Blue candy wafers

White candy wafers (you can also get the white ones with sprinkles in it for more fun)

Red sprinkle or pop rocks or broken Jolly Ranchers-just something red you can use, optional

Gummy sharks or you can make shark fins from gray bark or fondant

Line a baking sheet with parchment paper. Melt candy wafers using method of choice. There are instructions on the packaging for melting in the microwave. I prefer my chocolate melting pots or a double broiler to the microwave, but use what you have. If you are microwaving the wafers, they cool faster than any other method so work quickly. Once the wafers are melted, drop by spoonfuls in an alternating pattern-white, blue, white, blue across the baking sheet using all the melted wafers. Take a toothpick or knife and swirl the colors together smoothing lightly to give an oceanic look to the bark. You are looking for a thickness of no more than ¾ of an inch, a ½ inch is usually easier to break and eat. While bark is still warm, press gummy sharks into bark (I usually use enough that all pieces, once broken, will have a shark on it) and sprinkle all over with red sprinkles for blood. Let bark completely cool and harden. Break apart and enjoy. Note: You don’t have to use red sprinkles or candy for blood. You can also use red candy wafers and swirl into the other two colors and then just top with the sharks. You can leave out the “blood” all together, but where is the fun in that?!

Blood in the Water Salmon

I was unable to resist including this recipe. First salmon is that nice pink color of fish. Then the strawberry bloodlike glaze? Yes!

¾ cup soy sauce

2 Tbsps. lemon juice

1 Tbsp. Dijon mustard

½ tsp pepper

4 salmon fillets, skin removed

2/3 cup strawberry preserves

In a large resealable plastic bag, combine the soy sauce, lemon juice, mustard and pepper. Add salmon and seal bag. Turn a couple times to coat well. Refrigerate for 30 minutes to an hour. Drain and discard marinade. Place salmon in a greased 13-in. x 9-in. baking dish and spoon preserves over fillets. Bake, uncovered, at 375°F for 15-20 minutes or until salmon flakes easily with a fork.

Recipe adapted from

Shark Pudding Cups

1 box (3.4oz) white instant pudding mix-flavor doesn’t matter as long as you can color it

2 cups cold milk

Blue gel food coloring

Shark gummies

1 cup graham cracker crumbs

9oz clear plastic cups

In a large bowl, mix together instant pudding and 2 cups cold milk. Add a couple drops of blue food coloring and mix well. Set pudding in the fridge for 5 minutes for the pudding to soft set. Scoop pudding into clear cups, filling them about halfway. My kids like the gummy sharks so I add a shark here in the middle too. Add a thin layer of Graham cracker crumbs on top of pudding, then add another layer of blue pudding. Add 2 Tablespoons of Graham cracker crumbs on the top right side of pudding cups. (This is optional. I usually do half the cups with and half without.) Place a shark gummy on the top. For the ones without the graham cracker, add a small teddy graham or sour patch kid for the shark to be stalking. The kids love it! Serve and eat with a spoon! You can also dye some of the pudding red and swirl it into the blue for another bloody water effect.

Recipe adapted from

Shrimp Pesto Flatbread

1lb shrimp, peeled, deveined and roughly chopped

4 tsp olive oil, divided

2 tsp Italian seasoning

1 cup pesto

¼ cup chopped fresh basil

3 Tbsps. oregano

1 tsp crushed red pepper

2 cup shredded Italian blend cheese

4 pieces of pre-cooked flatbread

Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, combine 1 tsp oil, shrimp and Italian seasoning. Toss to coat. Heat 2 tsps. oil over medium heat. Add shrimp and cook, stirring frequently, for 5 minutes. Brush flatbread pieces with remaining 1 tsp of oil. Divide pesto evenly among the flatbread. Top with shrimp, fresh basil, oregano, red pepper and cheese. Bake for 10 minutes or until cheese is fully melted.

Recipe adapted from

Shark Bite Punch

1 0.13 ounce cherry Kool-Aid packet, flavor doesn’t really matter, just get red

1 cup sugar

8 cups water

48 shark gummies

1 2L lemon lime soda

Make Kool-Aid in a pitcher according to package directions: stir packet with sugar and water. Pour Kool-Aid into ice cube trays. Place one shark gummy in each ice cube. Freeze until solid, at least 4 hours. Add ice to a glass with lemon-lime soda. Serve. For an adult version, add 1oz vodka with the lemon-lime soda.

Recipe adapted from