Halloween Candy Bark
It’s almost mid-October which means I am totally ready to start making Halloween treats! I wanted to bring in something to the lab to share with my team as they have been working pretty hard and thought candy bark would be perfect! First, it’s surprisingly easy to make and 2. You can use whatever candy you want to decorate with!
I went with candy corn, mellowcreme pumpkins, M&M’s, and marshmallows, but you can really use whatever your favorite candies are! After I made this, I realized I also should have added some sprinkles! Oh well, next time! But seriously, candy bark is a great treat to make for any holiday and makes for a cute gift too if you put it in a cute box or tin! The hardest part of this recipe? Waiting for it to cool!
- Approx. 17 ounces of good quality chocolate (I used half bittersweet, half milk chocolate)
- 1/2 cup candy corn
- 1/2 cup M&Ms
- 1 cup mallow pumpkins
- 1/3 cup mini marshmallows
- Line a large cookie sheet with parchment paper and set aside.
- Melt the chocolate over a double boiler until smooth. Pour the chocolate onto the pan and spread with a spatula so it is in an even layer and is about 1/4-inch thick. Arrange the candy pieces evenly over all of the chocolate. Place the pan in the fridge and allow for the chocolate to cool and harden for about 1 hour.
- Remove from the fridge and cut into pieces with a sharp knife. I recommend storing leftover pieces in the fridge to prevent the chocolate from melting.
Serving Size:1 piece (when cut into 18 even pieces)
Amount Per Serving: Calories: 207Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 28mgCarbohydrates: 29gFiber: 1gSugar: 25gProtein: 2g
Please note that exact nutrition can vary greatly depending on the candy you use. Estimates were calculated here using the pictured toppings (about 1/2 cup each).