Chocolate Overload Bark is a deliciously easy way to indulge your sweet tooth!
Hi kids! Hope you’re all having a great September. I’m Julie and I blog over at Bread Booze Bacon where it’s our mission to bring you damn good food. I’ll be hanging out here with all of you and the very awesome Jill once a month, and I’m totally stoked.
With Halloween being next month, I thought a sweet treat with some of the candy we all love to hijack from our kids’ candy buckets was in order. That’s right, we’re getting our candy on with some super serious chocolate bark!
This treat is a great way to use up leftover Halloween candy (but really, who has leftovers?!) and is so easy to make even the kids can help!
Instructions for Chocolate Overload Bark
Cut up the leftover candy you want to add to your chocolate overload bark. We used Triple Chocolate Kits Kats, Rolos, Reeses Pumpkins, and Twix. But you could totally add M&Ms or Nestle Crunch Bars. The possibilities are endless. Once the leftover candy is cut, set aside.
Melt some almond bark according to package instructions. Once melted, pour the melted chocolate on silpat.
Spread chocolate out on silpat using a spatula. Add the cut up candy to the melted almond bark.
Let the chocolate amalgamation harden. Then break the bark into pieces.
Keep some wet wipes handy when you’re eating this stuff. Things can get a little messy and a little melty, but this candy is SO worth it!
What would you add to your Chocolate Overload Bark? Kit Kats? Twix? Just imagine the possibilities! What is your favorite Halloween candy?
Make sure you hide some extra candy so you can make this later!
Chocolate Overload Bark
- 12 ounces semi sweet chocolate chips
- 3 to 4 ounces of three of your favorite candies cut into small pieces
Line a cookie sheet with parchment paper or a silicone baking mat.
Fill a medium sauce pan with 2-inches of water. Place the pan over medium-high heat, and put a glass bowl over the opening of the pan. (Make sure the pan and the water are not touching.)
Dump the chocolate chips into the bowl. Using a rubber spatula, stir the chocolate occasionally until it begins to melt.
Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula to spread the chocolate into an even layer that is about 1/4-inch thick.
Sprinkle the chopped candy over the top of the melted chocolate being sure to get the candy all the way out to the edges of the chocolate.
Place the baking sheet in the refrigerator until the melted chocolate has set.
Use a knife (or your hands) to break the bark into large pieces.
*I used Rolos, Triple Chocolate Kit Kats & Reese’s Peanut Butter Pumpkins, but you can use whatever kind of candy is your favorite. *Keep the bark refrigerated until ready to eat.
Hungry for more?