. . . or what to do with your left-over Halloween candy.
In case you are not already in a candy coma or in case you just don't have the energy to make dinner tonight or in case you have lots of extra Halloween candy - I insist you try this.
Halloween Candy Bark
Makes 1 cookie sheet
Original Source: October 2010 Bon Appetit
Prep time: 15 minutes, plus an additional 10 minutes
Cooling time: 30 minutes, plus an additional 30 minutes
1 lb bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
1/4 C up honey roasted peanuts
3 oz yellow, orange, and red peanut M&Ms, coarsely chopped
3 oz good quality white chocolate, finely chopped
Line a baking sheet with non-stick foil.
Place the chopped bittersweet chocolate in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally until the chocolate is completely melted and smooth. Pour the chocolate over the foil and smooth into a thin layer with a spatula.
Evenly sprinkle the melted chocolate with chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms. Press gently to adhere the candy to the melted chocolate. Transfer to the refrigerator and chill for 30 minutes.
Melt the white chocolate, again using the double boiler method, until smooth. Drizzle over the chilled candy bark. Return to the refrigerator and let chill again until the white chocolate is set, 30 minutes more.
Peel the sheet of chocolate away from the foil and break into irregular pieces. Store in an airtight container in the refrigerator until ready to eat for breakfast, lunch, dinner, and every second in between.
Next time, I will use regular chocolate instead of bittersweet.
Next time, I will use peanut butter M&Ms instead of peanut.
Next time, I will buy the honey roasted peanuts instead of the unsalted.
Next time, I might add some crumbled up pretzels.