I spent this past weekend in Chicago visiting an old friend friend from college whose kitchen I’ve talked about here before. I also had a hot date to a fabulous Halloween fiesta. Since I seem to have an inability to enter a party empty handed, and was away from my own kitchen and it’s sugar, flour and abundant spice cabinet, I would have to use a few tricks in order to whip up a few treats.
Halloween chocolate candy bark requires only four components: chocolate, candy, a cookie sheet and parchment paper (assuming you have an oven/stove accessible.
If you’re making these in the middle of the Amazon, I have no answers for you).
You can easily adapt this recipe for the holidays – with red/green M&Ms, peppermint candy and even dried cranberries as one party-goer suggested – or with candy to reflect your favorite sport team’s colors.
If you have leftover Halloween candy that you need to get out of the house before you lapse into sugar-coma, make a batch of this, bring it into the office, and you’ll have permanent job security.
The orange plate for Halloween is not required.
- Chocolate Candy Bark (for Halloween, or any occasion)
- 4 ounces white chocolate
- Crushed up Oreos
- Crushed up Butterfinger Bars
- M & M's (You can even specially order your favorite colors)
- Milk Chocolate-for drizzling (optional)
- Line a baking sheet with parchment paper.
- Place the white chocolate in a metal bowl. Put the metal bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir the chocolate frequently with a rubber spatula. When the chocolate is smooth and fully melted, remove the bowl from the heat. Wipe off the bowl if there is any condensation.
- Let the white chocolate cool for a minute or two. Stir to make sure it doesn't harden. Pour the chocolate onto the baking sheet with parchment paper. Spread it with a spatula until it is about ⅜ inch thick.
- Sprinkle Oreos, Butterfinger pieces, M & M's over the white chocolate.
- Melt the milk chocolate in the microwave and drizzle over the Butterfinger portion.
- Let the chocolate cool and harden. I put the pan in the refrigerator. It was ready in about 30-45 minutes.
- Once the chocolate is set and hard, break bark into pieces.
15 Comments
A November to Remember…or Forget
February 3, 2011 at 4:09 am[…] Halloween Candy Bark […]
Veronnica Watson
November 1, 2010 at 7:51 pmHi Maris! Just wanted to let you know I shared your recipe today on my blog! I can’t wait to try it! I credited you and your blog! Thanks for the wonderful idea!
Hope you had a wonderful Halloween!
Jessica
November 4, 2009 at 10:15 pmSweet baby jesus I miss this bark and crave it like crazy. It’s sweet but damn I want some more.
mandy
November 4, 2009 at 7:12 pmGood God does that look good.
Bellini Valli
November 4, 2009 at 3:01 amThis is pure genius Maris.
Nutmeg Nanny
November 3, 2009 at 11:24 pmWhat a great way to use up candy! I like this way better than peppermint bark.
Ashley
November 3, 2009 at 5:30 pmI loved this! So good to see you last weekend 🙂
Amy J in SC
November 3, 2009 at 2:28 pmWhat a fantastic idea! Perfect.
thatShortChick
November 3, 2009 at 1:41 pmwhat a delicious idea!
Jackie
November 3, 2009 at 12:24 pmThe bark looks great, glad it was such a hit. I wonder if it would work to color the melted chocolate to fit the theme?
marta
November 3, 2009 at 11:58 amThat is such a great idea 🙂 I never even thought of doing that! I am excited to experiment with it! I am not the biggest candy fan so i think I am going to add pecans instead of the candy!
kat
November 3, 2009 at 9:35 amWow, now that is for someone with a real sweet tooth!
brandi
November 3, 2009 at 9:23 amwhat a great idea! Too bad my husband finished off all the candy that night 🙂
Daryl
November 3, 2009 at 5:05 amoh boy does that look good. When I was a kid I loved white chocolate now my favorite is dark chocolate. This is would be pretty at valentines day with red hearts!!!
ToKissTheCook
November 2, 2009 at 10:45 pmThis was a big hit at the office this morning…and watching Gossip Girl with buddies tonight!! Thank you so much. It’s a food blogger disease, it’s what makes us such tasty friends to have around 🙂