Halloween Bark
Author: Nicole
Ingredients
  • 10 ounces dark chocolate chips
  • 12 ounces semi-sweet chocolate chips
  • Assorted candy such as:
  • 6 ounces festive M&Ms
  • 20 Reese’s Mini Peanut Butter Cups
  • 20 Whoopers Malted Milk Balls, cut in half
  • 20 Candy Corn
  • 20 pieces Butterfinger Bites, cut in half
Instructions
  1. Place candy on a separate cookie sheet (or plate) and place in freezer for 10 minutes.
  2. Line a cookie sheet with slightly high sides with wax paper. Recommend 15” x 10” or 17” by 11” cookie sheet.
  3. Put chocolate chips in a microwave-safe bowl. Microwave on medium power for about 5-6 minutes until just melted, stirring occasionally.
  4. Spread melted chocolate evenly on the cookie sheet.
  5. Sprinkle candy over melted chocolate and gently push candy into the chocolate.
  6. Chill in refrigerator for about an hour.
  7. Break into pieces. Store layered between wax paper or parchment paper in an airtight container in the refrigerator.
  8. Keeps for 2 to 3 weeks.
Notes
I use one bag of Ghirardelli 60% cacao bittersweet chocolate chips (10 ounces/bag) and one bag of Ghirardelli semi-sweet chocolate chips (12 ounces/bag).
Recipe by Riegl Palate at https://www.rieglpalate.com/halloween-bark/