Halloween Candy Bark
Make this Halloween candy bark with chopped candy bars, peanuts, bittersweet chocolate and white chocolate. It’s a great way to use up leftover Halloween candy too, as it’s customizable to what you happen to have on hand.
Ingredients
- 1 lb bittersweet chocolate , chopped
- 6-9 fun sized candy bars , roughly chopped
- ¼ cup M&Ms or Reese's Pieces candies
- ¼ cup honey roasted peanuts
- ¼ cup candy corn
- 3 oz quality white chocolate , chopped
Instructions
- Have all of your chopped candy bars, candies, and other toppings ready to go before you melt the chocolate. Line a sheet pan with parchment paper and set aside.
- Melt the bittersweet chocolate. You can do this in a heat proof bowl set over a saucepan of simmering water (make sure the bowl doesn't touch the water), or in a microwave-safe bowl in 30 second intervals. Stir often if heating over the stove, and after each interval if heating in the microwave.
- Remove the chocolate from the heat when it's mostly melted but a few small pieces remain. Keep stirring to let the residual heat melt the rest of the chocolate, it's ready when it's completely smooth.
- Pour chocolate onto the prepared sheet pan and spread it to about ¼-inch thick, or about 8x12 inches.
- Scatter the candy bar pieces, M&Ms/Reese's Pieces candies, peanuts, and candy corn over the melted chocolate, making sure each piece is touching the chocolate directly so it holds together once cool.
- Melt the white chocolate the same way you melted the bittersweet chocolate then drizzle it on the top of the candy bark.
- Let it set in the fridge for 1 hour, then remove it from the fridge. Cut with a knife or break into irregular pieces with your hands (work quickly so your hands don't melt the chocolate).
- Store the candy bark in an airtight container at room temperature away from any heat, such as in a cool pantry. It will keep for 2-3 weeks, but I doubt it lasts that long!
Notes
- Bittersweet chocolate: I recommend bittersweet chocolate because it prevents the finished candy bark from being overly sweet. Semi-sweet or dark chocolate with more than 60% cocoa content are fine to use, but I do not recommend milk chocolate for base of the candy bark.
- If using chocolate chips (either for the bittersweet or white chocolate): Make sure to check the ingredient list and only use chocolate chips with “cocoa butter” listed and not palm oil or other added fats. These additions prevent the chocolate from melting evenly.
- Heat chocolate gently as instructed and avoid contact with water: These can cause your chocolate to burn or seize and turn grainy. If this happens, it cannot be undone and the chocolate can't be used for this recipe. You'll have to start over.
- If you don't like white chocolate: Use milk chocolate for the drizzle.
- Best candy bars to use: Snickers, Reese’s, Kit Kats, Twix, Milky Way, Whoppers, Hershey’s, and other non-crumbly or non-gooey candy bars. (Note: 6-9 fun-sized candy bar yields 1/2 to 3/4 cup once chopped up.)
- Other additions you can use: Pretzels, chopped Oreos, googly eye candies, Halloween sprinkles.
Calories: 293kcal, Carbohydrates: 27g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 3mg, Sodium: 23mg, Potassium: 279mg, Fiber: 4g, Sugar: 20g, Vitamin A: 18IU, Calcium: 40mg, Iron: 3mg
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