If your anything like me, by the time the weekend after Halloween rolls around, you are in a candy coma. Sure, eating multiple fun sized candies night after night paired with a glass wine may sound great. However, I think my hips as well as my taste buds are starting to suffer.
When I came across this easy recipe from Bon Appetit a couple of years ago that enabled one to "use up leftover candy", I was pumped! YES! Yet, once I started reading it, it seemed to be anything BUT true leftover candy bark. They wanted me to have everything from Butterfingers to Heath Bars. And let's get real, how many Heath Bars do you remember getting when you were a kid or better yet, how many Butterfinger's are left behind after let's say, day one after Halloween. Nada at this house.
I finally decided to use this recipe as a guideline. I still did the white chocolate drizzle with the bittersweet chocolate and the honey-roasted peanut thing, however, I ended up using literally whatever chocolate or nut based candy that I had left. In this case, that would be Crunch Bars, Reese's Peanut Butter Cups and Pay Day's.
So, go ahead and make a batch and whatever you don't eat up right away stores well in an airtight container in the fridge for about 2 weeks. Enjoy!
1 pound bittersweet chocolate chips
3 2.1 ounces of Chocolate Candy (Butterfinger etc.) cut into irregular 1-inch pieces
3 1.4 ounces of of Chocolate Based Candy (Crunch Bars etc.) cut into irregular 3/4 inch pieces
8 0.55 ounce Peanut Butter Cups, cut into 8 wedges or another candy of your choosing
1/4 cup honey roasted peanuts
3 ounces high-quality white chocolate, chopped
Reeses pieces or any type of M&M's
1. 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 1/4-inch thickness (about 12x10-inch rectangle). Sprinkle with the chocolate based candy making sure all pieces touch melted chocolate to adhere.
2. 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 and or M&M's over, making sure candy touches melted chocolate.
3. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
Source: Adapted from Bon Appetit