Leftover Halloween Candy Bark
If you have roughly 50 minutes to spend in the kitchen, Leftover Halloween Candy Bark might be a spectacular gluten free recipe to try. This recipe makes 6 servings with 870 calories, 13g of protein, and 50g of fat each. For $2.53 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Halloween will be even more special with this recipe. It is brought to you by Foodie Misadventures. If you have white chocolate, butterfinger candy bar, peanut butter cups, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 1031 would say it hit the spot. With a spoonacular score of 44%, this dish is pretty good. Users who liked this recipe also liked Leftover Halloween Candy Bark, Leftover Halloween Candy Granola, and Leftover Halloween Candy Cheesecake.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
Reese's Pieces and/or yellow and orange peanut M&M's
¼ cup honey-roasted peanuts
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular ¾-inch pieces
3 ounces white chocolate, chopped
Equipment:
baking sheet
sauce pan
aluminum foil
Cooking instruction summary:
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 ¼-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/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.
Step by step:
1. Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch.
2. Pour chocolate onto foil; spread to ¼-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.
3. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces/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.
4. Cut bark into irregular pieces.
Nutrition Information:
covered percent of daily need
