Halloween Candy Bark
- 1 lb (454 grams) bittersweet chocolate chips
- 3 regular sized Butterfinger candy bars, chopped into irregular pieces
- 3 regular sized Heath candy bars, chopped into irregular pieces
- 5 regular sized (8 fun sized) Reese’s Peanut Butter Cups, chopped into 8 quarters
- 1/4 cup (40 grams) honey roasted peanuts
- 3 ounces quality white chocolate
- M&Ms or Reese’s Pieces
- Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until smooth. Remove from heat and pour chocolate into a parchment paper lined sheet pan. Spread chocolate to about 1/4 inch thick, it should be about 8×12 inches.
- Scatter the Butterfinger pieces, Heath or Skor pieces, Reese’s cup pieces, and peanuts over melted chocolate, making sure each piece is touching the chocolate.
- Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from heat and use a spatula to drizzle the white chocolate on the top of the candy bark. Sprinkle with the M&Ms or Reese’s pieces.
- Let cool in the fridge for 1 hour. Cut into irregular pieces. Store in the fridge for longevity.
Milky Way Malt
2 tablespoons good-quality dark fudge sauce
2 tablespoons good-quality butterscotch or caramel sauce
2 tablespoons whole milk
1 tablespoon malted milk powder (see headnote)
10 ounces vanilla frozen custard or French vanilla ice cream, slightly softened
Whipped cream, for garnish
2 or 3 malted milk balls, crushed, for garnish
Smear the fudge sauce (warmed, as needed, for easy application) on the inside of a tall milkshake glass; you’re going for irregular coverage here. Smear the butterscotch or caramel sauce in some of the clear spaces in and around the fudge sauce.
Combine the milk, malted milk powder and vanilla frozen custard or French vanilla ice cream in a blender or the metal cup of a milkshake machine. Blend just until smooth and thick.
Pour into the smeared glass. Immediately top with a good-size dollop of homemade or store-bought whipped cream and a small handful of crushed malted milk balls.
The milky way malt is ready to be served!
Candy Fudge Bars
- 1/2 cup butter + 2 tbs.
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoons vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 cups quick-cooking rolled oats
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce package (2 cups) semisweet chocolate pieces
- 2 teaspoons vanilla
- 1 pkg. M&M’s, 1 pkg. Reeses Peanut Butter Cups
- Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 1 tsp. vanilla. Add in dry ingredients and mix until combined.
- In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in the 2 teaspoons vanilla.
- Press two-thirds of the oat mixture into the bottom of an ungreased square (9×9) baking pan. Spread 3/4 or so of the chocolate mixture over the oat mixture (the other 1/4 can also be added if you want extra chocolate, or reserved for fudge sauce to be used later)! Using your fingers, dot remaining oat mixture over the chocolate. Cut the candy into pieces and sprinkle over the top.
- Bake in a 350 degree oven about 15 minutes or until top is lightly browned (chocolate mixture will still look moist).
Hope you guys enjoyed the Halloween festivities and can make the most out of the leftovers with these delcious and easy to whip up recipes!
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