A promise is a promise...and I promised to share this recipe with some friends. I normally try and post every few days, it seems that's about all I can manage right now. However, I had many requests for this great Halloween treat after sharing it at our annual Candy Bowl this past Saturday, so I am posting again today.
Woah back up...what is a Candy Bowl you ask?!?
Well, it just happens to be one of the coolest events we participate in each fall. It's a charity flag football game that is organized by our most awesomest of friends Randy.
Every year we all get together, and pay an entrance fee to chase each other down, beat each other up and limp around moaning and groaning for the rest of the week...and all for a good cause! The proceeds go to the charity of the winner's choice! Here are some highlights from this year's Candy Bowl.
So it's never a "real" Candy Bowl if I don't tote along some cupcakes oh and maybe some....CANDY! I knew the Halloween Candy Bark I made would be a hit...I just didn't know how MUCH of a hit. It was like someone brought candy crack to the football game...I'm not sure if more playing or eating was done, but needless to say I think they liked the Halloween Candy Bark. I left with the promise to share this recipe before Halloween. So here it is. This recipe was originally published in Bon Appetit Magazine...which somehow doesn't go hand in hand with flag football. And then I saw Shannon at The Curvy Carrot had made it so I knew it had to be good! But whether you choose to serve it at a fancy schmancy Halloween party or in a field on a Saturday while playing football, this is sure to be a hit! This recipe is so easy to make, a perfect activity for the kids and a great Halloween treat!
Halloween Candy Bark-adapted from Bon Appetit Magazine
Servings: Approximately 30 2-inch pieces
1 pound bittersweet chocolate chips (I used 2 bags of Ghirardelli bittersweet chips)
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 ounces high-quality white chocolate, chopped (I used one bar of Ghirardelli white vanilla bean)
1/2 cup Candy Corns
Pour chocolate onto parchment paper and spread to 1/4-inch thickness.
Sprinkle with Butterfinger candy, toffee, peanut butter cups, nuts, reese's pieces and candy corns making sure all pieces touch melted chocolate to adhere. It helps to gently press down candy with hands or spatula.
Put chopped white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm do not scorch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.
Chill bark until firm, 30 minutes. Slide parchment paper with candy onto work surface; peel off paper.
Also, a quick reminder this Saturday, October 30th my sis (who blogs over at Southern In My Heart) and I will be hosting our Sister Saturday Soup Exchange.
This is an opportunity for you to join us for our Virtual Souper Saturday Party by linking up your favorite soup recipe. Write it up, photograph and blog about it and get ready to link up at both our sites for double the exposure! If you're not a "blogger" you are welcome to add your recipe in the comments section at either site!
Can't wait to see all of your great soup recipes!