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Trick or Treat Halloween Bark

By Eliot, on October 20th, 2013

Trick or treat?  Welcome to October’s SRC  and Group C’s posting day!

Secret Recipe Club

There was no trick to find a sweet treat at Hugs & CookiesXOXO.    This blog is chock full of fun and delicious offerings.   It was the perfect SRC assignment for October.

Do you want to know a secret about my Secret Recipe Club post this month?   I’ve had Danielle’s blog before. Back in August of 2011, I made Danielle’s White Chocolate Oreo Brownies.  (That was only my second SRC post.)  These were such a hit at home, work, and online.   Until very recently, they were my most popular post. This time around, I challenged myself to find a Halloween treat.

I decided to make Danielle’s Halloween Bark.   I had made a similar recipe and posted it without photos in October 2010 and had been meaning to make it again and post with some pics.   Danielle’s site spurred me on.

Her recipe was created to use up leftover Halloween candy.   I love peanut butter so I took direction from Bon Appetit.

Trick or Treat Halloween Bark
Based on Hugs & CookiesXOX and Bon Appetit’s  Halloween Peanut Butter and Toffee Bark

2 10 oz. bags  bittersweet chocolate chips  (I used Ghirardelli 60% cacao bittersweet chocolate chips.)
3 2.1-ounce (or about 20 bite-size pieces) Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce (or 11 minaitures) Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce (or about 34 minis) peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 oz.  high-quality white chocolate (such as Lindt or Perugina), chopped
1/4 c. Reese’s Pieces
1 T. Fall-colored sprinkles (“Because,” to quote Danielle, “sprinkles make you smile.”)

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Using the bite-size and minis makes this a little easier.

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).

Have everything pre-chopped and measured.

Have everything pre-chopped and measured.

Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.

Put 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.

Dust with sprinkles.

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My white chocolate mostly “dolloped” instead of drizzled.

Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.

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Trick or Treat Halloween Bark from Eliot’s Eats

Obviously, this recipe is super versatile.   Don’t like peanuts and peanut butter?   Use candy corn (or whatever is left after the goblins raid the candy dish.)    This could also be made for Thanksgiving.   For Christmas, use red and green colored M&Ms and Andes mints.   For Valentine’s day,  use red M&Ms and candy hearts.  For Easter, use malted eggs and pastel M&Ms.   Let your imagination run wild.

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A witch’s offerings.

Check out Danielle’s site if you ever need anything sweet, festive, and delicious.

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This recipe makes a ton! Here’s a Halloween secret: I bought this witch because it looks like a “married-in” relative. I am awful.

Thanks to our SRC hosts Jane,  Sarah, Suzanne, and the fabulous Group C host, Debbi.  They do a super fantastic job keeping us all organized, informed, and on track!   Thank you, ladies!

For all my past SRC posts (including the ever-popular White Chocolate Oreo Brownies), click here.

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