Halloween Candy Toffee Bark

I’ve made this overdose of candy treats twice now.  It really does sound like a ridiculous amount of chocolate, candy, and sugar -- but it's also ridiculously yummy.  The first time I basically followed this recipe:  Halloween Candy Bark.  Ryan took it on a backpacking trip for one of his classes, and of course college students loved it.  :)   The second time I did a combo with this recipe:  Chocolate Graham Toffee Bark.  I preferred my second method.  Ryan took it into school, and people (full-blown adults, not just students!) were asking for the recipe right away...so here it is:

Halloween Candy Toffee Bark

Ingredients:

½ box (approx.) graham crackers

1 cup butter (2 sticks)

¼ cup brown sugar

¼ cup white sugar

1 lb bittersweet chocolate, coarsely chopped

3 Butterfinger candy bars (or 8 fun-size bars), roughly chopped

3 toffee candy bars (or 6 fun-size bars), roughly chopped

8 peanut butter cups (or 16 mini cups), cut into wedges

¼ cup honey roasted peanuts

3 oz. yellow & orange M&Ms, coarsely chopped

3 oz. good quality* white chocolate, finely chopped

Instructions:

1)  Preheat oven to 350 degrees F.  Line a 10”x15” jelly-roll pan with non-stick foil**.  Arrange whole graham crackers to cover the bottom of the pan in a single layer, breaking up the last few to fit the entire space.

2)  Melt butter on stovetop over medium heat.  Add brown sugar and white sugar, stirring to combine.  Bring mixture to a boil, then reduce heat and let mixture gently bubble for about 4 minutes.  Remove from heat.

3)  Carefully pour butter/sugar mixture over the graham crackers, spreading to cover evenly with a rubber spatula.

4)  Bake for 10 minutes.  Remove from oven and let rest until bubbling subsides.

5)  Melt chopped bittersweet chocolate in a double boiler, stirring frequently until the chocolate is completely melted and smooth.  Pour the chocolate over the graham crackers, spreading evenly to cover with a rubber spatula.

6)  Evenly sprinkle the chopped candy and peanuts over the melted chocolate.  Press gently to adhere the candy to the melted chocolate.  Place in refrigerator and chill for 30 minutes.

7)  Melt the white chocolate in a double boiler, until smooth.  Drizzle white chocolate over the chilled candy bark.  Return to the fridge and let chill again until the white chocolate is set, about 30 minutes more.

8)  Peel the sheet of chocolate away from the foil and break into irregular pieces.  Store in an airtight container in the fridge until ready to serve.

*Don’t cheap out on this.  The first time I made this with store brand white chocolate chips, and it did not drizzle well at all.  When I used good white chocolate the second time, it melted and drizzled perfectly.

**Don’t be dumb like me and decide to use waxed paper because you have a lot more of it than foil…the paper will stick to the bottom of the bark and be a pain the rear to peel off.

enjoy!

 ~ j