Pumpkin truffles! Candy corn Rice Krispie treats! This holiday is going to be the tastiest!
Recipe adapted from Bon Appetit
Serves 12
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
INGREDIENTS
1 pound bittersweet chocolate chips
3 mini ("fun-size") Butterfinger candy bars, cut into small pieces
4 mini Twix bars, cut into small pieces
8 Reese's peanut butter cups, each cut into small pieces
3 ounces high-quality white chocolate (such as Green & Black's), chopped
Handful of Reese's Pieces
Handful of yellow and orange peanut M&M's, coarsely chopped
sea salt for sprinkling on top
Note: You can use a pound of bittersweet chocolate chopped into small pieces if you can't find chocolate chips.
PREPARATION
Line a large rimmed baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12x10-inch rectangle). Sprinkle with chopped up Butterfinger candy and Twix. Put white chocolate in heavy small saucepan. Stir CONSTANTLY as it heats over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into white chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and M&M's over, making sure candy touches melted chocolate. Top with sea salt. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
