I would like to thank the person that came up with this genius recipe. I was flipping through the October issue of Bon Appetit and I’m not sure I’ve ever dog-earred a page so fast. It’s chocolate with candy and more candy and more candy! As I started making it, I (as in me, Annie, who does not comprehend the phrases “too rich” or “too sweet”) started wondering if this was going to be just, well, too much. But the smarty pants who thought this up made sure there was a good balance of sweet and salty. With chopped up Reese cups, Butterfingers, honey roasted peanuts and peanut M&Ms, salty is definitely there. Believe me, it’s still a very sweet treat, but I think the end result is nicely balanced. This recipe may be most useful to some people after Halloween, when leftover candy abounds but it would certainly be a welcome addition to a Halloween party spread as well. I think it goes without saying, but this is obviously extremely adaptable to whatever candy you prefer and what you have on hand.
1 lb. bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
¼ cup honey roasted peanuts
3 oz. yellow and orange peanut M&Ms, coarsely chopped
3 oz. good quality white chocolate, finely chopped
Line a baking sheet with foil. Place the chopped chocolate in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally until the chocolate is completely melted and smooth. Pour the chocolate over the foil and smooth into a thin layer with a spatula. Evenly sprinkle the chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms over the melted chocolate. Press gently to adhere the candy to the melted chocolate. Transfer to the refrigerator and chill for 30 minutes.
Melt the white chocolate, again using the double boiler method, until smooth. Drizzle over the chilled candy bark. Return to the refrigerator and let chill again until the white chocolate is set, 3o minutes more.
Peel the sheet of chocolate away from the foil and break into irregular pieces. Store in an airtight container in the refrigerator until ready to serve.
Bon Appetit, October 2010