Grocery shopping has always been a calming experience for me. I go out with a list but allow myself to be inspired while meandering the aisles. It’s not a totally random meander though, because I generally avoid the candy aisle – too much temptation.
When October rolls around each year, it is much easier to find reasons to wander into the candy aisle. Everyone needs to stock up on Halloween candy right?
After buying an embarrassing amount of candy last week, I knew I had to find a purpose for it before I ate it all. Halloween bark is easy to make and packed full of all of my favorite Halloween candy. It seems that my plan to repurpose my Halloween candy might have failed. Covering my candy in more chocolate only made it more delicious.
- 4 Cups white chocolate chips
- 2 Cups semi-sweet chocolate chips
- 1 Cup candy corn
- ½ Cup Reese’s peanut butter cups, roughly chopped (~ 4 cups)
- ½ Cup heath bars, roughly chopped (~ 12 minis)
- ¾ Cup Hershey’s milk and cookies bar, roughly chopped (~ 1 bar)
- Place candy corn, peanut butter cups, heath bars and milk and cookies bars on a parchment paper on a tray and set aside
- Using a double boiler, melt first white chocolate and then semi-sweet chocolate, pouring it over chopped candy on parchment paper
- Refrigerate bark for 3 – 4 hours until hard