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Halloween Candy Bark Recipe
Halloween Candy Bark Recipe photo by Taste of Home

Halloween Candy Bark Recipe

Publisher Photo
My kids and I wanted to make a treat using the beautiful colors of fall and some candy that's special for Halloween. Let the kids customize by using their favorite candies and cookies.—Peggie Brott, Carthage, New York
TOTAL TIME: Prep: 20 min. + standing
MAKES:44 servings
TOTAL TIME: Prep: 20 min. + standing
MAKES: 44 servings

Ingredients

  • 2 teaspoons butter
  • 1-1/2 pounds white candy coating, coarsely chopped
  • 2 cups pretzels, coarsely chopped
  • 10 Oreo cookies, chopped
  • 3/4 cup candy corn
  • 3/4 cup dry roasted peanuts
  • 1/2 cup milk chocolate M&M's
  • 1/2 cup Reese's Pieces

Nutritional Facts

1 ounce equals 152 calories, 7 g fat (5 g saturated fat), 1 mg cholesterol, 84 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour.
  2. Break or cut bark into pieces. Store in an airtight container. Yield: 2-3/4 pounds.
Originally published as Halloween Candy Bark in Taste of Home September/October 2013, p2-8

Nutritional Facts

1 ounce equals 152 calories, 7 g fat (5 g saturated fat), 1 mg cholesterol, 84 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.

Reviews for Halloween Candy Bark

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Oct. 6, 2013 Edited Oct. 7, 2013

I prepared this recipe for the first time and I used 14-oz. package of Make & Mold White Mint Candy Wafer Disks, 2 Tsp. butter for greasing the foil, 2 cups Utz's sour dough pretzels, broken into small pieces, about 1 cup miniature Oreo sandwich cookies, broken into small pieces, 3/4 cup INDIAN corn as I didn't have candy corn on hand, 3/4 cup dry roasted peanuts, 1/2 cup miniature M & M baking bits in place of the regular milk chocolate M & M candy. I melted the discs in a double boiler over boiling water until smooth, then I used a 14x10" baking pan to line with the foil. I put the balance of the butter IN with the meltedcandy wafer disks after greasing the foil. What I did was prepare the bark and then I refrigerated the candy to have it firm up. (FOR ME, I'd found that chilling the candy makes it firm and easier for me to handle.) I think the candy looked very colorful! I plan to take it to one of the depts. where I volunteer at the local hospital! Peggie Brott, thank you for sharing this recipe! delowenstein p.s. I omitted the Reese's pieces! But who knows? I plan to use this recipe again & will plan to purchase candy corn & Reese's pieces and perhaps a package of the Harvest mix (candy pmpkins, candy corn, Indian corn combination)! I sampled the bark and I found it to be tasty! I admit that the toppings did fall off and I think that I also WILL scale back on the toppings so that they don't come off! "Momoflandl"'s suggestion WAS a very good one-trimming down the quantities of the toppings so that they stay on the candy and don't fall off! DELowenstein

MY REVIEW
Reviewed Aug. 25, 2013

This was easy and a hit with the kids. I think all the toppings were good but just a lot of overall stuff on there. Next time I will trim the quantities down a bit so that the extras don't fall off.

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