Wednesday, November 10, 2010

Fall Candy

This candy is very yummy!  It makes a large batch so I would suggest making it in half batches!  We made it with fine chocloate and ingredients the first time and next time I plan to use left over halloween candy!  Any candy will do the trick.  You'll want to eat it all! :)

Click here for original recipe.

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Halloween Peanut Butter and Toffee Candy Bark

This Halloween Candy Bark can be made up to a week ahead. Chill it in an airtight container and let it stand at room temperature for 15 minutes before serving. For step-by-step photos of this recipe, see How to Make Halloween Peanut Butter and Toffee Candy Bark.

Makes about 2 pounds or 30 two-inch pieces

PREP: 20 minutes TOTAL: 50 minutes Recipe by the Bon Appetit Test Kitchen

Photograph by José Picayo

October 2010


1 pound bittersweet chocolate chips

3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces

3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces

8 0.55-ounce peanut butter cups, each cut into 8 wedges

1/4 cup honey-roasted peanuts

3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

Reese's Pieces and/or yellow and orange peanut M&M's


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 Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.

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 M&M's over, making sure candy touches melted chocolate.

Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.