Tuesday, November 1, 2011

Halloween Candy Bark

My sister always tells me how the candy my nieces get for each holiday carries them well into the next holiday, until they have an overwhelming candy stash representing Halloween, Christmas, Valentines, Easter...   So what to do with all that candy?





Halloween Candy Bark!  This fun and easy candy bark is a great way to use up that candy in a treat that can be put out at a party or passed around at work.  Ok, so I wouldn't recommend this for gummy candy.  Gummy candy with chocolate just sounds icky to me.  Or anything too hard or sour.  And definitely not gum!





This bark is meant for chocolate, nuts and salty, crunchy snacks.  Pretty much anything you have or like will work - I used an assortment of Reese's Peanut Butter Cups, Almond Joy, Kit Kat, M&Ms, Snickers, Milky Way, Twix, and Butterfinger, as well as some salted peanuts and pretzels.

There's just three things to keep in mind when making this.  One, not to pile so much candy on top of the melted chocolate that it's too crowded and doesn't have enough melted chocolate to stick to, although the melted white chocolate on top also helps with that since it acts like a "glue" to hold it all together.  Two, to use bittersweet chocolate on the bottom to avoid over-sweetness - all that candy is a lot of sugar already.  And three, to find the balance between sweet and salty by adding the salt factor with items like the salted peanuts or pretzels.

This is plain and simple sweet, salty, crunchy, chocolatey goodness...

This one's for all chocolate lovers out there! :)




Halloween Candy Bark
printable recipe
  • 1 pound bittersweet chocolate, chopped
  • 4 cups roughly chopped assorted chocolate candy*
  • 1/2 cup salted peanuts
  • 1 cup salted pretzels, chopped
  • 4 ounces white chocolate
Line a baking sheet with foil.  Place the bittersweet chocolate in a heat proof bowl.  Set a medium saucepan filled with two inches of water on the stove over medium-low heat.  Place the bowl of chocolate on top of the saucepan to slowly melt.

Meanwhile, chop all the candy and set aside.  When the chocolate is melted, pour it into the foil-lined baking sheet.  Smooth out the chocolate all the way to the edges into a thin layer.  Sprinkle the melted chocolate evenly with all of your chopped candy, nuts and pretzels.  Gently press everything into the melted chocolate.

In a small bowl, melt the white chocolate in the microwave in 30 second bursts, stirring every 30 seconds, until smooth.  Pour into a zip-lock bag and snip off the corner.  Drizzle the white chocolate all over the candy.

Place the pan of candy bark in the freezer.  Freeze for 30 minutes.  After the bark is nice and firm, lift the foil off the pan and peel the foil off the bottom of the bark.  Break the bark into pieces and place in a container.  Store in the refrigerator until ready to eat and refrigerate any leftovers.

Yields about 3 pounds of bark.

*This bark is meant for chocolate, nuts and salty, crunchy snacks.  Pretty much anything you have or like will work - I used an assortment of Reese's Peanut Butter Cups, Almond Joy, Kit Kat, M&Ms, Snickers, Milky Way, Twix, and Butterfinger, as well as some salted peanuts and pretzels.