My kids always came home from Trick or Treating with tons of candy. They were excited about all of that candy…for about a week!
Here is an easy and yummy recipe that recycles all of that extra Halloween candy.
Halloween Candy Bark
You can use any chocolate candy for your Halloween Candy Bark. Don’t feel like you are locked into the candies below. Use your favorites!
- 1 pound semi-sweet chocolate chips
- 3 (2.1-ounce) Butterfinger bars, cut into 1-inch chunks
- 3 (1.4-ounce) Heath bars, cut into 1-inch chunks
- 8 (0.55-ounce) peanut butter cups, each cut into 8 wedges
- 1/2 cup mini pretzels
- Reese’s pieces, and/or yellow and orange M&M’s
- 3 ounces white chocolate
- Line a baking sheet with foil. Spray with cooking spray.
- Melt the semi-sweet chocolate in a medium saucepan over low heat, stirring constantly. OR melt chocolate in microwave.
- Pour over the foil-lined baking sheet. Spread to an even layer that is about 12×10 inches.
- Sprinkle the candy and pretzels over the chocolate, pressing lightly to adhere. Be sure all the candy is in contact with the chocolate.
- Melt the white chocolate over low heat, stirring constantly. OR melt chocolate in microwave.
- Use a spoon or a fork to drizzle the white chocolate over the candy.
- Chill at least 30 minutes, or until firm. Break into 1-2 inch chunks.
The bark can be stored in an air-tight container in the refrigerator for up to a week…if it even lasts that long.
|Posted On: October 29 , 2012 Love This, Susan on TV||2 Comments|