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Halloween Candy Bark

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.

Halloween Candy Bark
From Bon Appetit and Annie’s Eats

Ingredients
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!

5 thoughts on “Halloween Candy Bark

      • Aimee says:

        hah – i didn’t even notice! i took spanish over french but i was terrible at it. my spanish translation of this dish would be something like “papel del arbol con dulces para el dia miedo”.

        appalling.

        you were a spanish major?? impressive!

  1. Megan says:

    Ooh I keep thinking about making this! I’m glad it gets a good report from you. It looks so good, especially with those big chunks of Butterfingers in there.

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