Halloween Candy Bark

halloween-candy-bark

Happy Halloween! I love this holiday, but it’s easy to end up with too much leftover candy. This is a fun and tasty way to use it all up! A smooth layer of dark chocolate bark topped with bite sized peanut butter cups, snickers bars, toffee, and peanuts, all drizzled with white chocolate and M&M’s. Customize the toppings to your preference, or use up whatever you have leftover.

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Chop the snickers and heath bars into irregular pieces. Divide the Reese’s cups into 6 wedges per piece.

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Heat the dark chocolate in a double boiler over a pot of simmering water. Stir until melted. Remove from heat.

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Pour chocolate onto parchment paper over a baking sheet into an 8 x 12 inch rectangle. Spread chocolate to about 1/4 inch thick.

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Scatter Snickers, Heath, Reese’s, and peanuts over entire spread of melted chocolate, making sure that each piece is touching the chocolate. You can substitute your favorite types of candy like Butterfinger, Twix, and Milky Way.

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Melt the white chocolate over double boiler of simmering water, stirring constantly. Using a spatula, drizzle melted white chocolate over dark chocolate bark. Top with assorted M&M’s.

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Let bark cool in the fridge for 1 hour. Once chilled, remove from parchment paper and chop into irregular pieces. Store in an air tight container in the fridge for up to 3 weeks.

Halloween Candy Bark
Fun and tasty way to get rid of all that leftover Halloween candy! A smooth layer of dark chocolate bark topped with all your favorites.
Servings
12 people
Servings
12 people
Halloween Candy Bark
Fun and tasty way to get rid of all that leftover Halloween candy! A smooth layer of dark chocolate bark topped with all your favorites.
Servings
12 people
Servings
12 people
Ingredients
  • 1 pound dark chocolate chips or bittersweet
  • 3 full sized snickers or 9 fun sized, chopped into irregular pieces
  • 5 full sized reeses peanut butter cups or 8 fun sized, cut into 6 quartered
  • 3 full sized heath bars chopped into irregular pieces
  • 1/4 cup peanuts honey roasted
  • 3 ounces white chocolate chips
  • m&m's for topping
Instructions
  1. Chop the snickers and heath bars into irregular pieces. Divide the Reese's cups into 6 wedges per piece.
  2. Heat the dark chocolate in a double boiler over a pot of simmering water. Stir until melted. Remove from heat.
  3. Pour chocolate onto parchment paper over a baking sheet into an 8 x 12 inch rectangle. Spread chocolate to about 1/4 inch thick.
  4. Scatter Snickers, Heath, Reese's, and peanuts over entire melted chocolate, making sure that each piece is touching the chocolate.
  5. Melt the white chocolate over double boiler of simmering water, stirring constantly. Using a spatula, drizzle melted white chocolate over dark chocolate bark.
  6. Top with assorted M&M's.
  7. Let bark cool in the fridge for 1 hour. Once chilled, remove from parchment paper and chop into irregular pieces. Store in an air tight container in the fridge for up to 3 weeks.
Recipe Notes

You can substitute your favorite types of candy like Butterfinger, Twix, and Milky Way.

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