Halloween Bark
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
- Place candy on a separate cookie sheet (or plate) and place in freezer for 10 minutes.
- Line a cookie sheet with slightly high sides with wax paper. Recommend 15” x 10” or 17” by 11” cookie sheet.
- Put chocolate chips in a microwave-safe bowl. Microwave on medium power for about 5-6 minutes until just melted, stirring occasionally.
- Spread melted chocolate evenly on the cookie sheet.
- Sprinkle candy over melted chocolate and gently push candy into the chocolate.
- Chill in refrigerator for about an hour.
- Break into pieces. Store layered between wax paper or parchment paper in an airtight container in the refrigerator.
- 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).
