Friday, December 2, 2011

#2 Dark Chocolate Candy Bar Bark

DARK CHOCOLATE CANDY BAR BARK
(that's a mouth full, huh?)


6-oz chocolate-flavor candy coating, chopped
6-oz dark chocolate, chopped
1 T shortening
2 cups assorted chocolate candy bars or candy (english toffee, malted-milk balls, goobers, snickers)

1/2 cup salted peanuts, chopped

  • Line baking sheet with heavy-duty foil; grease. 
  • Melt together chocolate candy coating, chocolate and shortening (double boiler or microwave). Stir in 1 cup of assorted chopped candy bars and peanuts into melted chocolate mix. 
  • Pour into prepared baking sheet. Spread evenly in a layer about 1/4 in thick. Sprinkle with remaining candy bars, lightly pressing them into chocolate mix. 
  • Chill for about 30 minutes or until firm. Use foil to lift candy out of pan. Break into pieces.
White chocolate candy bar bark: substitute with vanilla-flavor coating, white chocolate squares, and toasted almonds (instead of peanuts).

The recipe is from Better Homes and Gardens Special Interest magazine Dec 2011 edition



2 comments:

Michael Offutt, Expert Critic said...

I just went into diabetic shock.

Meg @ Sweet Twist said...

25 days of sweets! that is impressive.. I am falling behind with 12!! LOL.

Candy bar bark looks delicious.

You can definitely use the Red Velvet Blossoms! Glad you found me.

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