Halloween is tomorrow and since I’ve been 1,896 miles from home for the past week, sadly I haven’t had time to create a Halloween costume.
I have, however, managed to carve a pumpkin – Hubby and I started this tradition just last year, neither of us having carved pumpkins for many years.
In my time away over the last five days I’ve enjoyed a bit of actual autumn weather, got to see some fall colors, and walked 25.25 miles through the trails surrounding the beautiful Chateau Elan in Braselton, GA, while away at work conference. And yes, my legs are very, very sore.
I also learned the bad news from my beloved that, despite following the advice of a trusted website, our pumpkins have already turned to rotting mush in record time and will not be making it to Halloween… It turns out that peppermint soap thing actually does the opposite of preserving your pumpkin.
So today, as I am sitting on a plane hurdling towards home (and 90 degree weather) at 500mph (or around there), anxiously awaiting my return home, I am also mourning the loss of our beloved pumpkins, and have every intention to drown the sorrows of our loss in this bark.
Just like the last bark, I used the sturdier candy molding formula for the base layer of bark because I love the snap it gives the chocolate. I also went with an extra dark chocolate for the base to provide a good contrast to the sweeter milk chocolate flavor for the second layer.
After spreading the second layer of chocolate, I adorned it with some of my favorite candies and a sprinkle of crushed potato chips and set it in the fridge for a few minutes to set up. Start to finish (including chopping time) I was done in under 30 minutes which isn’t bad at all if you ask me.
Even though one day is plenty of time to make this bark in time to hand out for Halloween, it would be an excellent way to use up all of your leftover Halloween candy as well.
I included my favorite candies in the recipe below, but feel free to use whatever candy you find in the bottom of your (or your kid’s) trick-or-treat basket.
- 2 cups dark chocolate (I used this candy molding formula from Chocoley)
- 2 cups milk chocolate (I used this dipping and coating formula , which is a bit thinner than the candy formula)
- 2 Tablespoons creamy peanut butter (go with a regular standard peanut butter that won't separate, I always use Jif)
- 1/2 cup mini peanut butter cups; chopped (I used a mix of Trader Joe's dark chocolate and milk chocolate peanut butter cups)
- 1/2 cup mini Oreos (I used mini Reese's Oreos), coarsely chopped
- 1/2 cup mini Reese's Pieces
- 1/2 cup potato chips, roughly crushed
- 2 Tablespoons sprinkles
- Melt dark chocolate in double boiler or microwave. Pour melted chocolate onto parchment-lined baking sheet and set in the fridge to solidify, about 5 minutes.
- Melt milk chocolate in a double boiler or microwave and stir in peanut butter until fully incorporated. Pour over hardened chocolate and spread to cover.
- Working quickly, before the top layer of chocolate hardens, sprinkle with assorted toppings (I listed them in the order I sprinkled, but that's not necessary) and place into fridge to harden for about 5 to 10 minutes.
- Remove bark from refrigerator and cut into pieces.