Candy Bark is a fantastic combination of several kinds of chocolaty candies onto a slab of chocolate. This is a great gift to give to the chocolate lover in your life. It also it a great way of using up candy that you have hanging around after holidays. Since we don’t get trick or treaters I didn’t buy candy before Halloween, instead I bought candy afterwards, when it was like 50% off. This same idea can be put to use after Christmas or Valentines.
The October Issue of Bon Appetit Magazine had a recipe for Halloween Peanut Butter And Toffee Candy Bark. The recipe called out specific candy bars but I didn’t think that the candy really had to be followed exactly. I used what I had on hand, which were Butterfingers, Kit Kat, Baby Ruth, Whoppers, and Milk Duds.
The recipe is simple and calls for very few ingredients, which is why I think it is best to use a good chocolate base for your bark. Using a double boiler is an easy way of melting the chocolate, however you can also use a microwave. If you use a microwave, keep the heat low and do short intervals so the chocolate does not burn.
Candy Bark1 pound bittersweet or semisweet chocolate 12-15 candy bars/pieces cut into irregular pieces 3 oz of white chocolate, use a high-quality white chocolate (such as Lindt or Perugina)
Line a baking sheet with foil.
Chop all candy pieces into irregular pieces, easiest with a serrated knife
Using a double boiler, stir the chocolate on low heat until it is just melted, not too hot. Pour chocolate onto foil lined pan. Spread chocolate evenly with a 1/4-inch thickness (about 12×10-inch rectangle). Sprinkle with chopped candy.
Melt white chocolate and drizzle over bark creating zig zag lines.
Chill bark until firm, about 30 minutes. Remove foil from pan, peel off foil, and break/cut bark into irregular pieces.