Halloween Peanut Butter And Toffee Candy Bar Recipes

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HALLOWEEN PEANUT BUTTER AND TOFFEE CANDY BAR



Halloween Peanut Butter and Toffee Candy Bar image

Provided by The Bon Appétit Test Kitchen

Time 50m

Yield Makes about 2 pounds or 30 two- inch pieces

Number Of Ingredients 7

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

Steps:

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

HALLOWEEN PEANUT BUTTER AND TOFFEE CANDY BARK



Halloween Peanut Butter and Toffee Candy Bark image

This wonderful recipe can be tailored for any holiday. Just change the color of the M & M's, or leave them off completely. From Bon Appetit.

Provided by KathyP53

Categories     Candy

Time 50m

Yield 2 pounds

Number Of Ingredients 7

1 lb bittersweet chocolate chips
3 (2 1/8 ounce) butterfinger candy bars, cut into irregular 1-inch pieces
8 peanut butter cups, each cut into 8 wedges (mini)
1/4 cup honey roasted peanuts (or dry roasted and salted)
3 ounces high quality white chocolate, chopped (like Lindt or Perugina)
Reese's pieces
M&M' (yellow and orange for Halloween)

Steps:

  • Line baking sheet with foil (I like no stick foil).
  • Stir chocolate chips in heavy ssaucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4" thickness (about 12x10" rectangle).
  • Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
  • 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 deom side-to-side over bark, creating zig zig lines.
  • Scatter Reece's Pieces and M & M's over, making sure candy touches melted chocolate.
  • Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark in irregular pieces.

Nutrition Facts : Calories 2809.8, Fat 213.6, SaturatedFat 111, Cholesterol 19.7, Sodium 998.2, Carbohydrate 260.3, Fiber 47.7, Sugar 153.8, Protein 60

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