I am not the first, nor will I be the last to have been inspired by the recent Halloween Candy Bark recipe in Bon Appetit magazine.
With Halloween just days away and 2 festive jack-o-lantern’s glowing in my living room, I gave in and made a batch. Naturally you can substitute the candy listed in the recipe for whatever you might have on hand…
I am a carving template convert while John keeps it real with freehand…
The final taste of the bark was well worth pain in the neck of retrieving the peanut M&M’s that were shooting off my cutting board and rolling under my furniture while I chopped them.
1 pound bittersweet chocolate chips (not semi-sweet – I used Ghiradelli)
3 Butterfinger candy bars (or 8 fun-size bars), chopped
3 Heath candy bars (or 6 fun-size bars), chopped
8 Reese cups, each cut into wedges
1/4 cup honey-roasted peanuts
3 ounces high-quality white chocolate, chopped
1 cup yellow and orange peanut M&M’s (or use Reese’s pieces)
- Line baking sheet with foil. Melt chocolate chips in a heat-proof bowl over a pot of simmering water until smooth and warm (not hot) to touch. Pour chocolate onto foil and smooth to the edges with a rubber spatula. Evenly sprinkle with chopped Butterfingers, Heath bars, Reese’s, M&M’s and peanuts. Pat gently to secure candy is all touching the chocolate. Chill in the fridge for 20 minutes.
- Melt the white chocolate in the same manner – stirring constantly. Once smooth, drizzle spoonfuls over the bark in a zig-zag pattern. Chill for another 30 minutes.
- Remove from fridge and peel bark away from foil. Break into irregular pieces and store in the fridge in an airtight container until you’re ready to serve…or eat.
I am already imagining ways to make a festive bark for Christmas using sugared pecans and dried cranberries.
But first, Halloween weekend. I still have no idea what I am doing but I am sure it will be something fun.
And if not, I like Thanksgiving and Christmas better anyway!