Friday, November 5, 2010

Chocolate Halloween Bark

I posted this recipe in my Halloween Party Food post and I just couldn't resist giving it a go. I make a peppermint bark in the winter that everyone loves and so I thought this would be great for our Halloween party. The nice thing about barks is they're super easy. We're talking melting-chocolate-is-the-hardest-step easy. You can also use any candy you prefer and leave out those you don't.

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Even though I'm sure everyone is pretty sugared out for a few weeks, this is a great way to use up all that extra candy you have lying around.

Chocolate Halloween Bark

Ingredients:

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 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 ounces white chocolate, chopped
Reese’s Pieces
Yellow and orange peanut M&M’s

Instructions:

1. Line baking sheet with foil.

2. Melt chocolate chips in a double boiler or a glass mixing bowl over a sauce pan with 2 inches of boiling water until just melted. Remember, do not let any water touch the chocolate so keep the heat low once the water has started to boil. Water will make the chocolate seize and that is not what you want.

3. Pour chocolate onto foil; spread to 1/4-inch thickness. I found a 12 by 10-inch baking sheet is the perfect size for one bag of chips.

4. Sprinkle with all the candy and nuts, making sure all pieces touch melted chocolate to adhere.

5. Melt the white chocolate using the double broiler method or you can place some in the microwave. You can do so by placing the chips in a bowl or ziplock bag. Use 20 second intervals and stir or knead after each time until just melted. (The real tip is to pull the chocolate out when most of it is melted and let the residual heat melt the rest. That way there's no risk of burning the chocolate.) Once melted, drizzle the white chocolate over the bark.

6. Chill bark until firm, about 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.

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