The recipe calls for Butterfingers, Reese's cups and Heath Bars, but you could certainly mix things up and use pretty much any variety or combination of candy bars. I think this would also be delicious with marshmallows, pretzels, or oooh maybe Fritos!
If you can wait until after Halloween, this is a great way to use up candy that you have left over from trick-or-treaters, but I wouldn't blame you one bit if you went right out and bought the ingredients to make it tomorrow. I put a few in a plastic bag, tied it with a ribbon, and gave it to a friend who had us over for dinner. It made such a cute presentation, that I plan to do the same thing for our neighbors and Caroline's teachers at school. Anything to get this addictive snack out of my house.
One Year Ago: Creepcakes
Halloween Peanut Butter and Toffee Candy Bark
Bon Appetit, October 2010
- 1 pound bittersweet chocolate chips
- 3 (2.1-ounce) Butterfinger bars, cut into 1-inch chunks
- 3 (1.4-ounce) Heath bars, cut into 1-inch chunks
- 8 (0.55-ounce) peanut butter cups, each cut into 8 wedges
- 1/4 cup honey roasted peanuts
- Reese's pieces, and/or yellow and orange M&M's
- 3 ounces white chocolate
Sprinkle the candy and peanuts over the chocolate, pressing lightly to adhere. Be sure the all the candy is in contact with the chocolate.
Melt the white chocolate over low heat, stirring constantly. Use a spoon or a fork to drizzle the white chocolate over the candy.
Chill at least 30 minutes, or until firm. Break into 1-2 inch chunks.