Happy day after Halloween! Are you recovering well from candy overdose or are you (like me) still indulging in all its sweetness? 🙂 I bookmarked this recipe a few weeks ago to share with you today, so that you can make use of your leftover Halloween candy in a more creative way than just shamelessly scarfing it down. When I saw it appear again on Annie's Eats, I decided to go with her version as she never lets me down.
This candy bark is the perfect combination of sweet and salty. I used pretzel M&M's instead of peanut M&M's since peanuts were already an ingredient, and it worked perfectly! You can substitute any candy you have on hand, which is why this recipe is great for a day like today.
You might think it's a bit of an overload, but trust me on this one, the combination can't be beat. Just make sure you balance out the sweet and salty if you mix up the candy, and also keep the chocolate base bittersweet instead of semi-sweet. I think you'll really enjoy this!
One last message from my sweet little Chick-fil-a Cow... Happy Halloween!
Halloween Candy Bark
1 lb. bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese's cups, cut into wedges
¼ cup honey roasted peanuts
3 oz. green and orange pretzel M&Ms, coarsely chopped
3 oz. good quality white chocolate, finely chopped
Line a medium sized baking sheet (about 12- x 10-inch) with foil. In a heatproof bowl set over a pot of simmering water, heat the bittersweet chocolate until completely melted and smooth. Pour over the foiled pan and use a spatula to spread into a thin layer.
Scatter the candy bars, peanuts, M&Ms over the layer of melted chocolate. Gently press the candy to adhere to the chocolate. Chill in the refrigerator for 30 minutes.
Clean the heatproof bowl to use for the white chocolate. Once the bittersweet chocolate and candy layer is chilled, melt the white chocolate in the heatproof bowl over simmering water. Use a spatula or fork to drizzle over the candy bark and chill again for another 30 minutes.
Peel away the foil and break candy bark into large pieces. Keep chilled in the fridge until ready to serve.
Source: Annie's Eats, originally Bon Appetit, October 2010
