If you haven’t been dressing up for parties or eating lots of chocolate and candy, then you’re not in the Halloween spirit yet! I dressed up as the Cookie Monster last night which was very fitting.
This Halloween chocolate and candy bark is incredibly easy to make and can be made up to a week in advance. You can also change the toppings according to your preference. I made this for my brother to bring back to school (he helped me with my costume) so I used all of his favourite chocolate bars. Have a fun and chocolate filled Halloween!
- 1 pound bittersweet chocolate chips
- 3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
- 3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
- 8 0.55-ounce peanut butter cups, each cut into 8 wedges
- 1/4 cup honey-roasted peanuts
- 3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- Reese’s Pieces and/or yellow and orange peanut M&M’s
1. Line baking sheet with parchment paper. Chop up bars and peanuts into 1/4-inch chunks.
2. Stir chocolate chips in medium saucepan over low heat until melted and warm.
3. Pour chocolate over paper; spread to 1/4-inch thickness. Sprinkle toppings evenly over chocolate, making sure all pieces touch melted chocolate to adhere.
4. Put white chocolate in small saucepan. Stir constantly over very low heat until chocolate is melted and warm. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.
Chill bark until firm, about 30 minutes. Slide paper with candy onto work surface and peel bark off then cut into irregular pieces.