Flipping through one of my magazines I found this tasty treat. Thought it would make a great Halloween treat to take to work one day. The original recipe calls to use white chocolate over the top, but for some reason I couldn’t get my white chocolate to melt right and ended up wasting it all so I just used the left over chocolate chips that I had. Turned out yummy, but i’m sure that white chocolate would have tasted even better!
Halloween Candy Bark:
- 1 pound bittersweet chocolate chips
- 3 2.1 ounce Butterfinger candy bars, cut into irregular pieces
- 3 1.4 ounce Heath toffee candy bars, cut into irregular pieces
- 8 0.55 ounce Reese’s Peanut Butter cups, cut into wedges
- 1/4 cup honey-roasted peanuts
- 3 ounces high quality white chocolate
- About 1/2 cup Reese’s Pieces
Line a baking sheet with foil.
Stir chocolate chips in a medium saucepan over low heat until melted. Pour chocolate onto foil and spread out to about 1/4 inch thickness. Sprinkle with Butterfinger, Heath bar, Reese’s peanut butter cups and honey roasted peanuts. Make sure all the pieces are touching the melted chocolate.
Put the white chocolate in a small saucepan and melt over low heat. Dip spoon into chocolate and wave from side to side over the bark, creating zigzag lines.
Scatter Reese’s Pieces over the top.
Chill until firm. About 30-45 minutes. Peel off the foil and cut the bark into pieces.
Adapted from bon appetit magazine.