Has anyone else seen this in the October 2010 issue of Bon Appetit? As I was flipping through the magazine and I saw this, I sat up straight and immediately planned when I would be making this. It looked amazing. All my favorite candy…on top of chocolate. What could be better?
I whipped up an extra large batch of this to take to a dinner party and to send off to some friends out of town. I bought some cute little jars from my local craft store, pretty ribbon, and soon enough, I had a great gift. Let alone that I saved some for myself…and, admittedly, I cannot stop eating it. It’s like a candy bar on steroids.
I couldn’t wait to post this. It’s too good to pass up.
Chocolate Halloween Bark
Servings: Approximately 30 2-inch pieces
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****I used butter toffee coated peanuts from my local grocery store instead (excellent decision, in my opinion)
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Yellow and orange peanut M&M’s
1. Line baking sheet with foil.
2. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch.
3. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle).
4. Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere
5. 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.
6. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.
7. Scatter Reese’s Pieces and M&M’s over, making sure candy touches melted chocolate.
8. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
Source: October 2010 Bon Appetit
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