I can’t believe Halloween is only a week away! This year has been in total fast forward mode and it will be Christmas before we know it! But let’s savor all the fun that is Halloween for as long as we can. This bark is a great vehicle to enjoy candy before the trick-or-treating haul or for all that leftover candy. Anything that is basically candy over candy is heaven in my book. This is perfect for food freedom, I find that one chunk of this satisfies my Halloween candy craving with a lot less and you aren’t surrounded by a pile of tiny wrappers that bring on the guilt. This is decidedly not healthy or allergy friendly, which means not everyone can enjoy it which is a bummer.

My little one has a milk allergy so she cannot partake in this concoction, she can have some components which makes it a little better for her. I know this is why the teal pumpkin has become a huge important part for many families. If you do have dairy and/or a gluten intolerance, there are some swaps you can do. There is allergy friendly chocolate, candy corns, nut allergies can have some pumpkin seeds, and mini marshmallows would be amazing. The more I think about it, I will make some allergy friendly Halloween Bark next year so everyone can enjoy!!!

For now, I will leave you with one of the most decadent and delicious candy barks, don’t knock chocolate and candy corns together until you try it!

Halloween Bark

inspired by Bon Appetit

2 1/2 cups semi sweet chocolate chips
1 cup candy corn, possibly more
3/4 cup honey roasted peanuts
1 cup crushed Butterfingers, about 5 mini sized
1 cup crushed Heath bars, about 10 mini sized
1/2 cup white chocolate chips
1/2 teaspoon coconut oil

- First, prep all the toppings in bowls so they are easy to access. Cover a baking sheet with a silpat mat or parchment paper.

- Melt the semi sweet chocolate in the microwave in 30 second increments (stir between each increment) until melted, about 2 total minutes. Spread in an even layer on the baking sheet in a large rectangle shape.

- Sprinkle on the candy corn, peanuts, Heath, then Butterfingers evenly until the chocolate is covered. Press it lightly with your hands to make sure everything sticks.

- Place the baking sheet into the freezer for a few minutes. While the bark is chilling, combine the white chocolate chips and the coconut oil and microwave in 15 second increments to melt. Stir each time for about 1 minute total. Take the bark out and use a fork to drizzle the white chocolate all over the bark.

- Freeze thoroughly then break into chunks. Keep in the freezer for storage!

Get all set up first, that way you are ready for each step. The kids can even help when it is all organized. (to be honest, I tried to have them help and it was clumps of candy and my over-controlling nature freaked out and I went back and moved everything I could *hangs head in shame*)

To prep the Butterfingers and Heath bars, place each in a baggie and smash, I used a meat tenderizer. You want them to be crushed and in small pieces, you will have to flip the bag over to get even crushing.

Get your baking sheet out and covered, I love my silpat mat for candy making. I also swear by my offset spatula to spread the chocolate, totally worth the $3 I spent. If you don’t have one, just use a regular spatula. Get those toppings right there to work quickly with the chocolate before it hardens.

Chocolate time! I use the microwave because the double boiler method has never worked well for me. Just microwave in 30 second bursts and stir between each one, mine took 2 minutes total to melt. Then pour it onto the baking sheet and spread it into a level layer.

I make mine into a rectangle, using the border on my mat! Now you get to those toppings!

Just sprinkle them on with your hands, this is great for little hands too, so fun for them!

I like to go in order of the topping sizes, biggest to smallest, candy corn, peanuts, Heath, then Butterfinger. So every bite has a bit of each!

For the white chocolate drizzle, you need to add some coconut oil to help it melt. Just do smaller microwave bursts, white chocolate is temperamental and can burn easily so take it slow.

Use a fork to drizzle it over the bark, it is less clumpy that way. Then just freeze it all! Once completely frozen, just lift up the silpat or parchment paper and break into large chunks. Store in the freezer, it can get melty and messy out of the freezer!