Octoberbark
This Octoberbark is a great way to use up all that Halloween candy you have around the house!
First of all, please take a look at this picture for me. Very nice angle, huh? Thanks to my eight year old daughter, Hatti, I have this awesome picture of some rockin’ Octoberbark. She is always interested in what’s going on in the kitchen, and especially perks up when the camera surfaces. I just had to turn my beloved Canon over to her for a few shots. And I particularly liked this one.
Now, let’s talk candy! I remember eating candy bars in junior high and high school quite a bit. Actually, probably, too much, really. Because, back then, I could actually get a full size candy bar AND a glass of pop with my allotted dollar from Dad whenever we went to a school sporting event.
That little gig ended many years ago, though, and it’s a very rare thing for me to buy a candy bar these days. But when I saw this idea in the latest Bon Appetit magazine, I was mesmerized. All my favorite candies were lovingly chopped into bite size pieces and strewn across a bed of melted chocolate. I knew it wasn’t exactly the healthiest thing for myself or my family, but it’s all about moderation and sharing the yummies with friends. So I fought through my conscience and picked up numerous bags of high sugar content candy.
And I felt good about it. Yes, I honestly did! So good, in fact, I have declared this our new October tradition.
Hark! Octoberbark!
Octoberbark
This Octoberbark is a great way to use up all that Halloween candy you have around the house!
Ingredients
8 oz. bittersweet chocolate chips (or 16 oz. bittersweet chocolate, omitting the semi-sweet)
- 8 oz. semi-sweet chocolate chips
- 6 oz. Butterfinger candy bars, cut into irregular bite-size pieces
- 4 oz. Heath or Skor toffee candy bars, cut into irregular bite-size pieces
- 4 oz. Reese’s peanut butter cups, cut into irregular bite-size pieces
- 6 Halloween Oreos, quartered
- 1/4 c. honey-roasted peanuts
- 4 oz. white chocolate, chopped
- 1/4 c. Reese’s Pieces yellow and orange candies
- 8 oz. bittersweet chocolate chips (or 16 oz. bittersweet chocolate, omitting the semi-sweet)
- 8 oz. semi-sweet chocolate chips
- 6 oz. Butterfinger candy bars, cut into irregular bite-size pieces
- 4 oz. Heath or Skor toffee candy bars, cut into irregular bite-size pieces
- 4 oz. Reese’s peanut butter cups, cut into irregular bite-size pieces
- 6 Halloween Oreos, quartered
- 1/4 c. honey-roasted peanuts
- 4 oz. white chocolate, chopped
- 1/4 c. Reese’s Pieces yellow and orange candies
- Note: This is so adaptable – use what YOU like. The original recipe calls for a bittersweet chocolate base, but I knew my husband would enjoy it more if it wasn’t quite so dark, so I used half bittersweet and half semi-sweet. I happen to like all the candy from the original recipe, so I used all that was suggested. And I added some Halloween Oreos. I would like to try it with Twix and Rolo’s, too
Instructions
- Line baking sheet with aluminum foil. Stir chocolate chips in a heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto the foil and spread to 1/4″ thickness (about 12″ x 10″ rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, Oreos, and nuts, making sure all pieces touch melted chocolate to adhere.
- Put white chocolate in a heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip a spoon into chocolate and wave from side to side over bark, creating zigzag lines. Scatter Reese’s Pieces over, making sure candy touches melted chocolate.
- Chill bark until firm, about 45 minutes. Slide foil with candy onto a work surface and peel off foil. Cut bark into irregular pieces.
Notes
adapted from Bon Appetit, October 2010
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 7mgSodium: 135mgCarbohydrates: 45gFiber: 4gSugar: 34gProtein: 5g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
I love your site! I found it on a Blog Hop and I am so glad I did. Looking forward to more of your recipes. Maybask some blogging questions once in a while too if you don’t mind. Blessings!
Nice eye, Hatti! That bark looks sinfully good. I totally want to make this, but I’m fearful that we’ll polish it all off way too quickly. And end up with 4 cavities each in the process. Would be a great idea for leftover candy, though!
Hi Tiffany – thanks for stopping by! I had fun checking out your farmhouse – what a project!
can I have some from the fridge. (p.s thanks for showing my pic.)
W-O-W!! This looks amazing. Excellent photo–love the polka dots. Had I not gotten so behind on my magazines, i may have seen this recipe. Thanks for whipping it up!
Hi Kirsten – I’ll pass along the photo comment to Hatti, it’ll make her smile. And I hear you about getting behind on magazine reading – I just pulled out a couple issues to get through in the upcoming week. Thanks for stopping by!
I think if I make this my husband will be eternally grateful. Yum!
Hi Paige – thanks for visiting!
Story of my life: I am behind on my magazine reading and October bon appetit is next on my list! This gives me a reason to be tres excited.
Separately, thank you for showing me yet another way I can incorporate candy corn into my diet this fall :)
Hey, great idea with the candy corn!!
Hatti is one heck of a photographer and her Mom is one heck of a baker. Love the look and the ingredients in this Octoberbark.
You are always so sweet, Paula. I showed Hatti your comment and then your site. She is in awe of your handiwork.