Today’s post reshares my recipe for Halloween candy bark, originally published in fall 2020. Enjoy!
As summer slides into fall, leaves change color, and Halloween approaches, I start to anticipate all the fun planning, decorating, baking, and gift wrapping I get to do in the coming months. Not only is Halloween the official kickoff of the holiday saison, it’s a great excuse to eat lots of candy corn and avoid the news.
Because we need holiday cheer turned up to eleven this year (le sigh), I decided to get a head start on seasonal baking by updating my fun and festive peppermint bark recipe to something a bit spookier. This post shares how I incorporated all that extra candy corn (zut alors!) into easy-to-make Halloween candy bark. (Next up: ordering holiday cards and stamps.)
- 1 slab almond bark or 1 (2-cup) bag white chocolate chips
- 1 bag candy corn or harvest corn
- 1 c. M&Ms or other small chocolate candy pieces
- 2-3 c. mini pretzels
- Line large cookie sheet or half sheet pan with parchment paper.
- Place almond bark, broken into pieces, or white chocolate chips into large glass bowl.
- Microwave in 30-second increments, stirring between each zap, until melted and smooth.
- Working quickly, pour in candy corn, M&Ms, and pretzels. Stir to combine. Add more goodies if needed.
- Spread mixture on prepared pan and smooth to edges of parchment paper. Chill bake in refrigerator or freezer, 10-20 minutes.
- Once bark is set, break into pieces. Try to control yourself.
Once set, I broke up the bark into pieces and bagged it in what I had on hand (admittedly, paw prints aren’t exactly Halloween-y, but needs must). I found the buckets at the Dollar Tree. The plan all along was to give the bark away to neighbors and colleagues, though I definitely taste tested some. Délicieux!
And Le Chien was a great help, bien sûr.
What special treats will you make and share for Halloween?
Merci for reading and please subscribe and share!
À votre santé,