I spent this past weekend in Chicago visiting an old friend friend from college whose kitchen I've talked about here before. I also had a hot date to a fabulous Halloween fiesta. Since I seem to have an inability to enter a party empty handed, and was away from my own kitchen and it's sugar, flour and abundant spice cabinet, I would have to use a few tricks in order to whip up a few treats.
Halloween chocolate candy bark requires only four components: chocolate, candy, a cookie sheet and parchment paper (assuming you have an oven/stove accessible. If you're making these in the middle of the Amazon, I have no answers for you).
You can easily adapt this recipe for the holidays – with red/green M&Ms, peppermint candy and even dried cranberries as one party-goer suggested – or with candy to reflect your favorite sport team's colors.
If you have leftover Halloween candy that you need to get out of the house before you lapse into sugar-coma, make a batch of this, bring it into the office, and you'll have permanent job security.
The orange plate for Halloween is not required.
Chocolate Candy Bark (for Halloween, or any occasion)
Ingredients:
4 ounces white chocolate
Crushed up Oreos
Crushed up Butterfinger Bars
M & M's (You can even specially order your favorite colors)
Milk Chocolate-for drizzling (optional)
Directions:
1. Line a baking sheet with parchment paper.
2. Place the white chocolate in a metal bowl. Put the metal bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir the chocolate frequently with a rubber spatula. When the chocolate is smooth and fully melted, remove the bowl from the heat. Wipe off the bowl if there is any condensation.
3. Let the white chocolate cool for a minute or two. Stir to make sure it doesn't harden. Pour the chocolate onto the baking sheet with parchment paper. Spread it with a spatula until it is about 3/8 inch thick.
4. Sprinkle Oreos, Butterfinger pieces, M & M's over the white chocolate.
5. Melt the milk chocolate in the microwave and drizzle over the Butterfinger portion.
6. Let the chocolate cool and harden. I put the pan in the refrigerator. It was ready in about 30-45 minutes.
7. Once the chocolate is set and hard, break bark into pieces.
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This was a big hit at the office this morning…and watching Gossip Girl with buddies tonight!! Thank you so much. It’s a food blogger disease, it’s what makes us such tasty friends to have around
oh boy does that look good. When I was a kid I loved white chocolate now my favorite is dark chocolate. This is would be pretty at valentines day with red hearts!!!
what a great idea! Too bad my husband finished off all the candy that night
Wow, now that is for someone with a real sweet tooth!
That is such a great idea
I never even thought of doing that! I am excited to experiment with it! I am not the biggest candy fan so i think I am going to add pecans instead of the candy!
The bark looks great, glad it was such a hit. I wonder if it would work to color the melted chocolate to fit the theme?
what a delicious idea!
What a fantastic idea! Perfect.
I loved this! So good to see you last weekend
What a great way to use up candy! I like this way better than peppermint bark.
This is pure genius Maris.
Good God does that look good.
Sweet baby jesus I miss this bark and crave it like crazy. It’s sweet but damn I want some more.
Hi Maris! Just wanted to let you know I shared your recipe today on my blog! I can’t wait to try it! I credited you and your blog! Thanks for the wonderful idea!
Hope you had a wonderful Halloween!
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