Happy Halloween! If you're in need of a last-minute (trick or) treat for tonight, here's a fast and fabulous recipe that is sure to get your ghoulish guests chattering. It's my take on a "Halloween Peanut Butter and Toffee Candy Bark" recipe from this month's Bon Appétit Magazine. All you need to do is buy one pound of bitter- or semi-sweet chocolate chips, melt it, spread it on a sheet pan, and throw on some of your favorite Halloween candies. Couldn't be easier or more in the Halloween spirit! Full recipe and step-by-step photos below.
Halloween Chocolate Candy Bark
- One pound + three ounces bitter- or semi-sweet chocoalte chips
- Four packages of full-sized Reese's Peanut Butter Cups, cut into eight wedges
- 1 1/2 cups pretzel M&Ms, crushed
- 1 1/2 cups Reese's Pieces candies (orange, yellow and brown)
- 1 1/2 cups candy corn
- Optional: Three 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4" pieces
- Optional: 1/4 cup honey roasted peanuts
My toppings of choice
Directions: Line baking sheet with parchment paper (aluminum foil will work as well). Stir one pound of chocolate chips in heavy medium saucepan over low heat until melted and warm (NOT hot) to the touch. Pour chocolate onto parchment; spread to 1/4-inch thickness (about 12x10-inch rectangle). Arrange peanut butter wedges throughout chocolate, pressing gently so they're secure. Sprinkle crushed M&Ms, Reese's Pieces and candy corn, making sure all pieces touch melted chocolate layer so they adhere. Melt the remaining three ounces of chocolate in saucepan. Stir constantly over very low heat until chocolate is warm (again, not hot) to the touch. Remove from heat. Dip spoon into chocolate and wave from side to side over the bark, creating a zigzag pattern. Chill bark until firm, about one hour. Slide parchment with candy onto cutting board or other flat work surface; peel off parchment and cut bark into irregular pieces. Important note: Don't break the chocolate with your hands; the warmth from your fingertips will leave fingerprints. Serve in bowls, put into gift bags or store in refrigerator until ready to serve.
Step #1: Spread melted chocolate into 1/4" layer on parchment-lined sheet pan
Step #4: Chill bark until firm, about one hour. Then transfer parchment layer and candy to flat work surface.
Step #5: Chop into irregular pieces and store in your favorite Halloween container. Serve and enjoy!