I made this sweet Halloween treat for the Pug Rescue bake sale today. It was really easy to make and looks very festive.
I like how it looks like miles of yummy goodness....
A Chocolate Halloween Bark recipe was in this month’s edition of Bon Appetit. I revised it by only using the candy bars I liked and omitting the nuts.
This is what I came up with:
2lb bittersweet chocolate chips
2 regular sized Butterfinger candy bars, cut into pieces
4 regular sized Heath toffee candy bars, cut into pieces
4 regular sized peanut butter cups, each cut into 8 wedges
1 lb white chocolate chips
Line baking sheet with foil.
Prepare a double boiler, but setting a medium sized glass bowl over a pot of boiling water. Add the chocolate chips to the bowl, mixing and allowing steam to melt chocolate. Carefully, without letting water drip from the bowl, pour chocolate onto foil. Spread into a thin layer on foil lined baking sheet.
Sprinkle with candy bar peices, making sure all pieces touch melted chocolate to stick.
Melt white chocolate in the double boiler, stirring until all melted. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.
Sprinkle Reese’s Pieces over bark, making sure candy touches melted chocolate.
Chill bark until firm, 30 minutes. Break bark into different pieces. Be careful to not lose the loose pieces on the top.