Halloween was 2 days ago and I still have a giant bowl of candy taunting me on my coffee table. I devoured more pieces than I care to admit between groups of trick-or-treaters.
By the way, I was slightly underwhelmed by the costumes this year, some of these kids got a little lazy – just a mask, really? I had like 5 or so that came in regular clothes – Those kids definitely got a piece of that Double Bubble gum that came in my variety pack (I did NOT want any of that left over). And I know you’re wondering: Yes…I actually dug around in the bowl to make sure I gave it all away and that the older kids with lame costumes got stuck with it. Lance was embarrassed, he said I shouldn’t be allowed to hand out candy.
So back to the overflowing bowl of leftover candy – I had first considered taking it into work, but when I got in yesterday I saw that everyone else had the exact same idea..
What’s better than plain Halloween candy?? Halloween candy made into something more delicious! Then you can trick people into eating it..mwahaha!
Another quick tangent (but don’t worry, it’s got a point) – I have this teensy problem with a love for food magazines. Every time I went to the grocery store one would miraculously wind up in my shopping cart…but now I’ve gotten smart and just subscribe to most of the good ones. Back when I would pick up random ones on a whim I remember picking up my first issue of Bon Appetit – and this gem of a recipe was in it. It was actually one of the fist times I had ever seen the idea of “bark” and I was hooked.
You get something completely irresistible when you combine bittersweet chocolate, Reese’s peanut butter cups, Heath bars, butterfingers, honey roasted peanuts, Reese’s Pieces and a white chocolate drizzle. It should be illegal to list all of those in one sentence, let along throw them all into one 2 inch (or large ) piece of heaven.
If you’ve got any of the candy mentioned above (or maybe you found some on sale?!) this is the perfect solution.
- 1 pound bittersweet chocolate chips
- 3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
- 3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular ¾-inch pieces
- 8 0.55-ounce peanut butter cups, each cut into 8 wedges
- ¼ cup honey-roasted peanuts
- 3 ounces white chocolate, chopped
- Reese's Pieces and/or yellow and orange peanut M&M's
- Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to ¼-inch thickness (about 12x10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
- Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces/M&M's over, making sure candy touches melted chocolate.
- Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.