Tra-la-la… I can’t even begin to express how excited I am that we are just reaching Halloween, and making the turn toward Thanksgiving and Christmas! I like Halloween okay, but love the rest of the holidays. I generally don’t get too into “Halloween” baking, but this month have way too many ideas in my head. With the craziness of school and my internship, I hardly have time for the weeknight baking I used to do so I am always looking for quickie recipes. This is definitely one of those!
I am sure most people who live in large trick-or-treating communities purchase large quantities of candy, and generally have some left over. Are you looking for a way to use leftover trick-or-treat/Halloween candy? Well, look no further! I have had my eye on this recipe all year but haven’t been able to convince myself it was necessary to make until now. And to my surprise, this recipe is so yummy – not overly sweet as you would assume, but most of all – simple. Now that I know how simple it is to make candy bark I am going to try different combinations. I think this would be really yummy with candy corn added as well!
The recipe makes quite a bit – so we decided to share some with our friends. It makes a super cute gift, just wrap up in treat bags, tie with cute ribbon and keep refrigerated until gifting time!
Halloween Candy Bark
1 lb. bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
¼ cup honey roasted peanuts
3 oz. yellow and orange peanut M&Ms, coarsely chopped
3 oz. good quality white chocolate, finely chopped
1. Line a baking sheet with foil. Place the chopped chocolate in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally until the chocolate is completely melted and smooth. Pour the chocolate over the foil and smooth into a thin layer with a spatula.
2. Evenly sprinkle the chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms over the melted chocolate. Press gently to adhere the candy to the melted chocolate. Transfer to the refrigerator and chill for 30 minutes.
3. Melt the white chocolate, again using the double boiler method, until smooth. Drizzle over the chilled candy bark. Return to the refrigerator and let chill again until the white chocolate is set, 3o minutes more.
4. Peel the sheet of chocolate away from the foil and break into irregular pieces. Store in an airtight container in the refrigerator until ready to serve.
Enjoy! And, I hope all you little Halloweenies have fun tomorrow! And please pray that my first graders aren’t too crazy in the morning…ahh, wish me luck.