fall bark

you need:

  • 1 pound bittersweet chocolate chips
  • 3 2.1-ounce butterfinger candy bars, cut into irregular 1-inch pieces
  • 3 1.4-ounce heath toffee candy bars, cut into irregular 3/4-inch pieces
  • 8 0.55-ounce peanut butter cups, each cut into 8 wedges
  • 1/4 cup honey-roasted peanuts (i didn’t use any nuts)
  • 3 ounces white chocolate, chopped
  • reese’s pieces and/or yellow and orange peanut m&m’s

what to do:

prep all candy pieces *refrain from eating it all*

line baking sheet with foil. stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle)

sprinkle with butterfinger candy, toffee, peanut butter cups, (and nuts if you please) making sure all pieces touch melted chocolate. **i sprinkled all the scraps from the butterfingers and wish i had not since all the candy did not stick because of it. i would suggest jusr to sprinkle the large pieces and don’t worry about all the scraps, eat them instead!**

heat white chocolate in heavy small saucepan. stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. remove from heat. dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.

scatter reese’s pieces and m&m’s over, making sure candy touches melted chocolate.

chill bark until firm, 30 minutes. slide foil with candy onto work surface. break bark into irregular pieces.


* from bon appetit’s peanut butter and toffee candy bark


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