Chocolate anyone?

I admit I do love chocolate. It doesn't even have to be a good piece of chocolate either. I'm happy with a handful of Nestle semi-sweets when the craving hits me. I also love other flavors mixed with chocolate, like peanut butter or toffee, so you can imagine my shear delight when I found a recipe in the October issue of bon appetit for Halloween Peanut Butter and Toffee Candy Bark! Here's every thing that goes into to candy.

Can it get any better than this? I mean, it's a chocolate lover's paradise!

The recipe is simple and quick. Melt the chocolate chips, break up the rest of the candy, spread the melted chocolate on a sheet pan, sprinkle with candies and nuts, drizzle with melted white chocolate and top with more candy. Refrigerate for about 30 minutes and then break into pieces. See, easy as pie!

   

     

I love candy recipes that are easy and quick and this one fills the bill, and tastes pretty darn good too! While I would love to hide the finished product and keep it all to myself, I won't. Today is the birthday of my good friend Dale so in the spirit of our friendship I delivered a box of this wonderful candy to him yesterday. Happy Birthday Dale!

Any one else want a piece? I'll share!

Halloween Peanut Butter and Toffee Candy Bark

Makes about 2 pounds

1 pound bittersweet chocolate chips

3 2.1-ounce Butterfinger candy bars, cut into irregular1-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, chopped

   Reese's Pieces and/or yellow and orange peanut M&M's

Line baking sheet with foil (I used a Silpat.) 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 rectangle), using an offset spatula or back of a spoon.

Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.

Melt white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm. Remove from heat. Dip the tines of a fork into chocolate; wave from side to side over bark creating zigzag line. Scatter Reese's Pieces and M&M's over, making sure candy touched melted chocolate.

Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces (I found it easier to break into pieces rather than cut.)

Source: bon appetite Magazine, October 2010