I’m sure by now everyone is tired of Halloween candy. Tired of it tempting and teasing at the front of the grocery store, tired of having the box sitting in the foyer waiting for the end of the month and most importantly, tired of the guilt.
Now, what if I say it’s okay you bought the 120-piece, Costco-sized pack of Halloween candy even when you know you’ll only see 10 trick or treaters in adorable costumes, because there is still Halloween Candy bark. A vessel for taking all of the tiny treats no one can bear to look at anymore and create something fun, potluck appropriate and simple. A treat that Martha Stewart herself would stand up and applaud (because she’s probably already thought of it anyway).
This chocolate bark can be completely customized to your tastes, from the kind of melting chocolate used to the leftover candy in the bark. It’s a great option for a Halloween party as it caters to the tastes or allergies of many of the guests. If you are making this for a large group, double the recipe and use a larger cookie sheet. It’s not a bad idea to bring some to work either, because bonus points to the person who brings candy covered in chocolate to the staff room.
- 2 cups dark, semi-sweet, or white chocolate dipping chips
- 1 tbsp coconut oil (or any other vegetable oil)
- Halloween candy, not limited to Nestle Favourites, candy corn, rockets, pumpkin-shaped gummies
- Using a double boiler or a microwave, melt the chocolate chips with the coconut oil until the chocolate is smooth. If using a microwave, heat for 20 seconds intervals and stir in between each time.
- Cover a cookie sheet with parchment paper.
- Pour the melted chocolate onto the cookie sheet and spread evenly.
- Before the chocolate begins to harden, press the candy pieces at random all over the chocolate, and fill it up as much or as little as you would like.
- Place the cookie sheet into the refrigerator and chill the bark for about two hours, or until the chocolate has completely hardened.
- Take the bark out and start to break it into pieces, as large or small as you would like, and place in a container lined with parchment paper.
- Store in the fridge and enjoy. Will keep for about a week, though it probably won’t stick around for that long.
Did you try this out for yourself? Use the hashtag #looselipsfoodie and tag @looselipsmag in your photos so we can see your creations!
Cassidy Scott believes in vegetables, gratitude, and expensive handbags.