Halloween Candy Bark (Repost)

Bonjour!

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.)

Ingredients

• 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

Recipe

• 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.

Presentation

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,

Katie