Halloween Candy Bark Recipe
This sweet treat is such an easy way to use up that leftover Halloween candy and is so much better than having plain candy bars.
Servings: 12 servings
Ingredients
- 18 ounces semi sweet chocolate chips or chocolate bars
- 8 ounces white chocolate (I used Ghirardelli white chocolate melting wafers)
- 9-11 pretzel sticks
- 3-5 Reese's cups
- 1 pack Kit Kit's (4 sticks)
- Reese's pieces to taste
- Big and small candy eyes
Instructions
- Line a large baking sheet with parchment paper. Unwrap and prepare all of the candy in advance because this recipe goes quickly once you start. Place a piping bag or plastic freezer bag inside a tall cup for piping the white chocolate.
- Place the semi-sweet chocolate in a large microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. Repeat with the white chocolate in a smaller cup or bowl.
- Pour the melted chocolate on the prepared baking sheet and use an offset spatula to smooth it out into an even layer about 1/4-inch thick. Pour the white chocolate into the prepared bag and cut of a VERY small tip. Or use a very small writing tip, like Wilton 1.
- To make the ghosts, pipe a knickel-sized cirle onto the melted chocolate. Use a toothpick or knife to make a tail and arm. Add the candy eyes.
- For the cats, press the Reese’s into the melted chocolate. Add ears, a nose, and whiskers with white chocolate. Make small chocolate dots for eyes and stick the eyes on.
- To make the mummies, place the Kit Kats into the chocolate and drizzle the white chocolate back and forth over the candy, leaving space to make it look like a mummy. Add the candy eyes.
- For the spider webs, cut the pretzel sticks in half with a knife or scissors. Arrange in a circle then pipe the white chocolate in a swirl around.
- Arrange the Reese’s pieces in the empty spaces, along with more candy eyes. Fill in more blank space than you thin you should because each broken piece will be small and you want each to have some candy on it.
- Freeze until solid for 20-30 minutes and break or cut it into pieces before serving. Store it in the freezer for up to 3 months.