Happy Halloween everyone! The husband and I were boring this year and didn’t dress up or go to any parties. I think this means we are officially old. Ah well….
Over on the Nest I organized a Secret Ghost swap with my fellow April 2010 ladies in which we all sent our Secret Ghost’s some Halloween candy or candy in general. I new I wanted to make something and when I saw the recipe for Halloween Bark in my Bon Appetite magazine I knew that’s what I would make.
You won’t even believe how easy and versatile this recipe is. I pretty much took the idea behind the recipe and completely customized it to my specifications. And it came out delicious, and thankfully shipped well and arrived in one piece! (well, many pieces, but you get the picture)
Adapted from Bon Appetite Magazine October ’10
- 2 lbs semi sweet chocolate chips
- 8-10 mini dark chocolate Reese’s Peanut Butter Cups, cut into quarters
- 3/4 cup dark chocolate M&Ms
- 5-8 mini Milky Way bars, cut in half and then thirds
- 3/4 cup coconut flakes
- 1/2 cup butterscotch chips
- 1/2 cup cinnamon chips
Using a double boiler, or a sauce pan with a stainless steel bowl on top, melt chocolate chips. Line baking pan with tin foil. Once the chips are completely melted spread on the tin foil lines pan. Add coconut flakes. Then spread the M&Ms, Milky Way bars, and Reese’s Peanut Butter cups and press down slightly so they adhere to the chocolate.
Melt butterscotch chips, add a bit of milk to make the chips smoother. Using a spoon drizzle melted butterscotch chips over the candy concoction. Repeat with cinnamon chips.
Freeze for at least an hour, overnight is better. Remove from tin foil and break into pieces.
Feel free to use our favorite candy for this recipe. The possibilities are endless!