Halloween Candy Bark


I would like to thank the person that came up with this genius recipe.  I was flipping through the October issue of Bon Appetit and I’m not sure I’ve ever dog-earred a page so fast.  It’s chocolate with candy and more candy and more candy!   As I started making it, I (as in me, Annie, who does not comprehend the phrases “too rich” or “too sweet”) started wondering if this was going to be just, well, too much.  But the smarty pants who thought this up made sure there was a good balance of sweet and salty.  With chopped up Reese cups, Butterfingers, honey roasted peanuts and peanut M&Ms, salty is definitely there.  Believe me, it’s still a very sweet treat, but I think the end result is nicely balanced.  This recipe may be most useful to some people after Halloween, when leftover candy abounds but it would certainly be a welcome addition to a Halloween party spread as well.  I think it goes without saying, but this is obviously extremely adaptable to whatever candy you prefer and what you have on hand.

Halloween Candy Bark
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Ingredients:
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 cups, cut into wedges
¼ cup honey roasted peanuts
3 oz. yellow and orange peanut M&Ms, coarsely chopped
3 oz. good quality white chocolate, finely chopped

Directions:
Line a baking sheet with foil.  Place the chopped chocolate in a heatproof bowl set over a pot of simmering water.  Heat, stirring occasionally until the chocolate is completely melted and smooth.  Pour the chocolate over the foil and smooth into a thin layer with a spatula.  Evenly sprinkle the chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms over the melted chocolate.  Press gently to adhere the candy to the melted chocolate.  Transfer to the refrigerator and chill for 30 minutes.

Melt the white chocolate, again using the double boiler method, until smooth.  Drizzle over the chilled candy bark.  Return to the refrigerator and let chill again until the white chocolate is set, 3o minutes more.

Peel the sheet of chocolate away from the foil and break into irregular pieces.  Store in an airtight container in the refrigerator until ready to serve.

Source: Bon Appetit, October 2010

43 Responses

  1. what a great combo of candy toppings, some of my favorites! i like the use of the bittersweet chocolate to keep it from really being too sweet

    • Ok, I love your blog. It’s the first food blog I ever stumbled upon and it’s the one that I copy most in my own kitchen. But you exhaust me! As much as I love a new post I am almost relieved when you “take the day off” because I feel you need the rest AND I don’t even know you! Please tell me you work part time so I feel better?

  2. Ooh, my kids would love that!

    Is there a particular brand of bittersweet chocolate that you like?

  3. This looks delicious and festive!!

  4. Hi Annie-
    One of my favorite “too rich” sweets are Magic Cookie Bars. Recently, I tried to tame them a bit by using broken pretzels bits in lieu of the nuts. They were so much lighter and much better balanced. Perhaps that would be a nice addition to these too.
    Enjoy!
    your fellow medicinehead, photog, baker MOM-
    Laura

  5. I’ve always wanted to make bark! This looks divine!

  6. And… what type of chocolates did you use?

  7. Beautiful Halloween treat!! Love it!

  8. this candy bar is so perfect for halloween! i want to munch on some right now!

  9. Oh gosh…now this is our kind of Halloween candy…all that salty sweet goodness…looks perfect!

  10. My daughters & I made this, too. It’s very sweet, but oooooohhhh, what fun it is!!!!!

  11. What a fun idea! We always have bags of candy left over in our freezer and I eventually throw them out when Halloween rolls around again the next year. This would definitely save the freezer burnt candy! 🙂

  12. I dog-eared this page in Bon Appetit, too! I plan to make this over the weekend. I love sweet and salty!

  13. i saw this in the magazine and thought it looked tasty! but even regular bark (a la christmas time) is really sweet for me for some reason, so i might adjust this a little. super cute in the jack o lantern basket!

  14. I love this idea too! I always make Christmas bark so Halloween bark sounds fab!

  15. What a great idea! You can just change the M&M colors to go with the holiday/season as well.

  16. This recipe is SO up my alley! I loooooove bark! I’m clipping this one… ’cause I love the combination of salty-sweet! Thank you~

  17. This looks fantastic! Thanks for sharing. 🙂

  18. This is great!! As you, nothing is too sweet or too rich for me:) I think this could be used for any holiday…just change a few candies and colors! What a great recipe!!!

  19. I just saw this in Bon Appetit as well! I really want to try it, it looks so decadent. As always, your photos are gorgeous!

  20. Yum! I’ve been looking for a recipe to take into work this week. This might be it.

  21. Oh, I LOVE a good sweet-salty combination, and I’m sure I would love this bark. Thanks for sharing, Annie!

  22. This post is just wonderful! I had been struggling over what to make my friends for Halloween and then I saw this post on my blogroll. You just completely solved my problem! So thank you…and I am off to make these! lol

  23. What a great idea! I think I will definitely be whipping some of this up before Halloween! =)

  24. I am glad you brought up the “too rich / too sweet” comment. Sometimes when people say that I just look at them stupidly, ha ha.

  25. This looks awesome! I really like Karly’s suggestion to use leftover candy bars in this. I think this is a kinda ‘anything goes’ recipe. Sounds great and definitely one that makes you think “Now why didn’t I think of that?” Thanks for another fabulous recipe Annie! My husband has really benefited from my looking at your website and being inspired!

  26. WOW! tHIS LOOKS LIKE HEAVEN. WHAT A WONDERFUL IDEA. I am totally going to make this. Looks so bad for you that it is so good! 🙂

  27. Holy smokes! I want to thank YOU for posting this! It looks wonderful. And too sweet? Not possible =o)

  28. Great Halloween idea! This would make the perfect present 🙂

  29. Seriously great post! So happy to see that bark is no longer just for Christmas! Love it!

  30. This page in my October Bon Appetit is also dog-eared! I, too, thought it might be too much but am glad to hear it isn’t – can’t wait to make some soon! great pics 🙂

  31. This looks wonderful!! Do you think there is a way to make it without peanuts, Butterfingers, and Peanut M&Ms? Maybe Almond M&M’s, and almonds or pecans, but IDK what to use for the Butterfinger or Reeses? Any ideas? Thanks I hope I can make it!

  32. This looks soo good!! I bought the resee’s and the butterfingers now I just need the rest of the candies. If I don’t have bittersweet chocolate would semi-sweet make this just toooooooo sweet??

  33. Must.Have.NOW!!! This looks amazing!

  34. Wow, this looks amazing! I know my hubby would love it too : )

  35. Made this for our halloween carry in at work and it was a HUGE hit!!! I bought a bag of heath toffee in the baking section which worked out great. I couldn’t find any other bittersweet chocolate besides Ghirardelli bittersweet morsels. So I used a bag and a half of that. I think it could use more m&m’s!! Very pretty!!!

  36. I totally made this tonight for tomorrow…turned out fantastic, just sayin’ one piece fell into my mouth 🙂

    Thanks again…

  37. Oh that looks great! I am going to try it after Halloween. Making me very hungry right now.

    Paula

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