Monday, October 4, 2010

Boo!: Halloween Candy Bark

October is my favorite month. Not only is it when the air feels crisp and you have an excuse to buy some new fall clothes, but it is also responsible for my favorite holiday: Halloween. I admit that I love Halloween largely because it gives me an excuse to eat tons of Reeses peanut butter cups - my favorite candy. I found this recipe - a variation on Peppermint Bark - in this month's issue of Bon Appetit.

Halloween Peanut Butter and Toffee Candy Bar (or, as I like to call it, Halloween Candy Bark)
from Bon Appetit, October 2010

1 pound bittersweet chocolate chips
3 2.1 oz butterfinger candy bars
3 1.4 skor or heath toffee candy bars
8 .55 oz peanut butter cups
1/4 cup honey roasted peanuts
3 oz high quality white chocolate
Reeses Pieces

Line baking sheet with foil. Melt chocolate chips in saucepan over low heat until just melted. Pour chocolate onto foil, spreading it out evenly to about 1/4 inch thickness.

Put butterfingers, toffee bars, peanut butter cups, and peanuts in a food processor and pulse for about 10-15 seconds until candy is slightly ground up. (Note: this is where I deviated from the Bon Appetit recipe. They recommend just chopping the candy into one inch pieces, but I preferred the final product not to be quite as chunky.) Sprinkle the crushed candy over the chocolate, making sure it is evenly spread and pressed into the chocolate so it sticks.

Melt white chocolate. (This can be tricky. I recommend putting it in the microwave for 10 second intervals, stirring after each interval until just melted.) Dip spoon in white chocolate and wave it from side to side over the bark creating zigzag lines. Scatter Reeses Pieces over, making sure they touch the melted chocolate.

Chill in the refrigerator until firm - about 30 minutes. Slide foil with candy onto a cutting board and peel off foil. Cut bark into irregular pieces.

I packaged it in cute Halloween treat bags to give to friends.  ((by emily))

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