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Epicurious
Bon Appétit

Halloween Peanut Butter and Toffee Candy Bark

By The Bon Appétit Test KitchenPhotography by Jos Picayo
Image may contain Food Confectionery and Sweets

Recipe information

  • Total Time

    50 minutes

  • Yield

    Makes about 2 pounds or 30 two-inch pieces Servings

Ingredients

1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or 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
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Reese's Pieces and/or yellow and orange peanut M&M's

Preparation

  1. Step 1

    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 12x10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.

    Step 2

    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.

    Step 3

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

Nutrition Per Serving

Makes about 2 pounds or 30 2 inch pieces. One piece contains the following: Calories (kcal) 169.1 %Calories from Fat 62.0 Fat (g) 11.6 Saturated Fat (g) 5.7 Cholesterol (mg) 2.3 Carbohydrates (g) 19.0 Dietary Fiber (g) 1.5 Total Sugars (g) 14.5 Net Carbs (g) 17.5 Protein (g) 2.5 Sodium (mg) 46.2
TagsCandyDessertChocolateToffeePeanut ButterPeanutNutFallEasyVegetarianBon Appétit
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