I found this recipe in Bon Appetit and made it for a charity bake sale my mom was hosting at her work. It was well loved and I wish I would have made more of it since it quickly sold out! My recipe is slightly altered from the magazine, but the results are terrific!
Start out with an amazingly large amount of candy. Serious sugar/chocolate overload!
Next add ambiance. Okay, not necessary, but I LOVE our pumpkin this year. Doesn't it look so perfect?!
Chop up the peanut butter cups (each cup into 8 pieces). Chop up the Butterfingers and the Heath Toffee Bars. Seriously, this is by far the most fun I have EVER had chopping something!!! Unfortunately, not all of it made it into the recipe as I was hungry. Buy extra!
Melt the chocolate chips. Split evenly between 2, foil lined cookie sheets. Spread into a rectangle shape that is 1/4" thick.
Start sprinkling on the peanut butter cup pieces...
Add the toffee bar pieces...
The Butterfinger and honey-roasted peanuts. Lightly press all of the candy into the melted chocolate base. You want to make sure as much of it sticks as possible!
Melt the white chocolate in a small saucepan. Add to a plastic zipper bag and snip off a tiny bit of the corner. Pipe the white chocolate in a zig zag pattern over the bark.
Sprinkle the Reese's Pieces and/or yellow/orange/brown M&M's (peanut or plain) over the top. Lightly press into the white chocolate.
Chill in refrigerator 30 minutes.
Peel the foil off the back of the bark. Use a large, sharp knife to carefully cut the bark into 2" or so pieces.
Enjoy all of those extra pieces that fall off, it's just as good as the actual bark!
Package into super cute Halloween bags and distribute to those you care most about...or keep them for yourself, either way! It was a good thing I had to give mine up to a good cause or else I would have eaten them all!
Halloween Chocolate Bark
Prep Time: 20 Minutes
Total Time: 50 Minutes
2 lbs. Semi-Sweet Chocolate Chips
4 King-Size Butterfinger Candy Bars
6 Heath Bars
16 Reese's Peanut Butter Cups (4 King-Size Packages)
1/2 cup Honey-Roasted Peanuts
6 oz. High Quality White Chocolate (Lindt)
1 bag Reese's Pieces (Optional)
1 Medium Size Bag M&M's Plain or Peanut (Yellow, Orange & Brown) (Optional)
Line 2 cookie sheets with foil. Melt chocolate chips in large, microwave-safe bowl. Microwave in 30 second intervals, stirring in between each interval until chocolate is melted. Split chocolate evenly between two cookie sheets. Spread chocolate into 1/4" thick rectangle.
Sprinkle on Butterfinger, Heath Toffee Bar, Reese's Peanut Butter Cups and honey-roasted peanuts. Lightly press all pieces to make sure they adhere to the chocolate base.
Melt white chocolate in microwave in medium, microwave-safe bowl. Microwave in 30 second intervals, stirring in between each interval until chocolate is melted. Place melted white chocolate in plastic zipper bag. Cut off small corner of bag and pipe in a zig zag pattern over the candy. Sprinkle Reese's Pieces and/or M&M's over the top. Lightly press each candy piece onto white chocolate to make sure they adhere.
Refrigerate for 30 minutes until firm. Remove the foil from the back of the bark. Use a large, sharp knife to cut bark into irregular sized pieces, approximately 2" x 2".
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