Halloween Candy Bark
Who has extra Halloween candy sitting around the house? Jake and I pulled out a huge bag of mini candy bars and sat patiently with our front porch light on. He was working on homework and I was watching The Real Housewives of Beverly Hills, which was typical situation in our house (I had actually just turned in my accounting midterm, thankyouverymuch). We waited. And waited. And no one showed up! Literally! Not a single princess or ghost or preteen girl dressed as a slutty nurse.
So, perhaps you didn't have as many trick-or-treat visitors as planned, or maybe your kids came home from their trip down the street swinging a pillowcase full of chocolate that you won't let them eat in one sitting (my little cow didn't do much trick-or-treating, so at least we dodged that bullet.) This bark is the perfect solution to clean out the candy! Of course, it doesn't make it any healthier, but it does make it into a who new kind of candy with different flavors and textures that you can bring to a party. And it's even more delicious than eating the candy separately!
Halloween Candy Bark
2 cups bittersweet or semisweet chocolate chips 2 cups roughly chopped chocolate candy (you can choose anything you like, but definitely try for a variety of textures and flavors. I used KitKat for crunch, peanut butter cups for the salty flavor, and m&ms for the color) 1/4 cup white chocolate chips
Melt the semi/bittersweet chocolate chips either over a double boiler (stir constantly) or in the microwave (cook 30 seconds, stir, cook 15 seconds, stir, repeat in 15 second intervals until melted). Lay parchment paper on a cookie sheet and pour on the chocolate in an even, thin layer using a spatula or spoon. Place the candy (piece-by-piece) onto the chocolate, gently pressing each piece.
Melt the white chocolate and then transfer to a sandwich baggie. Cut a tiny hole in the corner and drizzle the white chocolate over the entire bark. Let it cool completely (the fridge can help make this faster) and then break apart.
Source: Inspired by Bon Appetit, as seen at Annie's Eats
