Cooking with Candy: Halloween Candy BarkKelsey Banfield
With all the candy that’s going to be floating around our house in a couple of weeks it’s important I have a few tricks up my sleeve to use it up. One of my favorite ways to reuse, or repurpose, our Halloween candy is by making Candy Bark. A simple freezer treat, much like the Pretzel-Toffee version I make, it involves melting chocolate, scattering all sorts of chopped treats over it and tossing it in the freezer for a few hours. Yes, it is essentially making candy out of candy, but at this point what’s the difference? This recipe is great fun to make with kids, too. Fill different bowls with chopped candy and nuts and let them go to towns scattering it all over the melted chocolate. It’s like saying Trick-or-Treat all over again!
Halloween Candy Bark
16 oz. (1 lb) Semisweet chocolate chips
2 c. chopped Halloween Candy and/or peanuts
1. Line a small rimmed baking sheet with aluminum foil and set aside. Make sure it is the right size for your freezer.
2. In a heatproof bowl over simmer water melt the chocolate chips until completely liquid. Pour onto the aluminum foil lined pan and spread with a spatula until 1/8″ thick.
3. Scatter on the chopped candies and nuts. Place pan in the freezer until chocolate is completely solid. Break into bite-size pieces and serve.