Ask anyone who knows me and they will quickly tell you that Halloween is my most favorite holiday of them all! If I could have Halloween every day, I would. I’m the type of person who goes all in during the holidays. I celebrate them for weeks at a time, not just the day of. This year, with the blog, I thought it would be fun to make some colorful, delicious candy I can share.
What’s terrific about this recipe is that you can add in any or even all of your favorites! Some people, believe it or not, don’t like candy corn. That’s just crazy to me but, to each his own! As you can see from the photo, my candy bark included candy corn (because, yum!) Reese’s minis, caramel M&Ms and Kit Kat. I had also gotten some mini marshmallows because those and chocolate, only THE greatest combo ever! They are still in my pantry though…forgot about them. (sad face)
For this batch, I used milk chocolate chips. I’d have preferred dark chocolate but was catering to the picky taste of my candy consumers. Dump the chips into a microwave safe bowl and microwave in short bursts. I stirred after every 30 seconds until the chocolate had melted smoothly (no lumps).
Line a cookie sheet with wax or parchment paper and smooth the melted chocolate into a semi thin layer. Work quickly enough so your chocolate doesn’t cool too much before you get your other candies set up.
I dumped all my candy out onto my counter so that I could get to it easily (and perhaps also so I could snack a little)
This is the fun part. Create your canvas! Gently push the candy down into its chocolate bed. When you’ve got them all set, chill the entire pan for at least 30 minutes.
Once it is set, break it apart. I used my hands to break it apart but any method that works for you and makes you smile is perfect as well!
3 – 12oz bags of chocolate chips
A variety of your favorite candies or sweet treats!
- Pour chocolate chips into a microwave safe bowl.
- Microwave for 30 seconds.
- Repeat steps 2 and 3 until chocolate has melted and is smooth.
- Pour melted chocolate onto wax or parchment paper lined baking sheet. Spread into a thin layer (about 1/4 inch thick)
- Press individual candy pieces down into chocolate.
- Chill pan for at least 30 minutes.
- Remove from fridge and break set sheet into multi size chunks.
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