Halloween Candy Bark

Now that Halloween has passed and the trick-or-treating is over, it’s time to find a use for all the excess candy that’s filling up our pillow cases. This year we are making Halloween Candy Bark, and here is the recipe:

Yield: 10 – 12 servings

Ingredients:

• 3 cups bittersweet chocolate chips
• 2 cups assorted candy, cut into bite size pieces

Directions:

1. Line a baking sheet with parchment paper.
2. Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
3. Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the chopped candy on top of the chocolate then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened.
4. Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve immediately or store in an air-tight container in a cool place.

Photo Source: Food Network

Calling all Halloween candy lovers! If plain candy bars aren’t cutting it for your spooky soiree, now you can up your Halloween game with this quick, easy and ghoulish Halloween Candy Bark.

The setup is simple: Bittersweet chocolate is melted and topped with bite size pieces of all your favorite Halloween candies. But perhaps the real highlight of this creepy confection is the beady eyeballs that stare back at you. (Hint: I found these candy eyeballs at my local grocery store.)

And don’t let leftover Halloween candy be your last stop on this treat train. Feel free to sprinkle the chocolate with chopped nuts, salty potato chips or pretzels for added crunch. Scary never tasted so sweet.

Looking for more Halloween dessert ideas? Don’t miss Monster Cookie Bars, Frankenstein Marshmallow Pops, No-Bake Chocolate Cookie Pops and more spooktacular sweets!

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