Peanut Butter & Caramel Candy Bark

Halloween… it is upon us my friends. A mere four days away.

Great goobly goblins.

 

Halloween entails oh so many enchanting things. October 31st is the single day out of the year where it’s socially acceptable for anyone and everyone to dress like a weirdo, go out, and go nuts. Fun and frivolity for children and adults alike.

Oh, the debauchery.

Gotta love it.

Halloween also means candy. Lots and lots of candy.

DUH.

It’s borderline sad that I’ve used my hammer a total of  three times… two of which involved crushing candy. I reckon my calling lies a smidge closer to confections than carpentry.

Using melted chocolate and peanut butter to glue chunks of commercially mass-produced chocolate candy bars into a sheet of a semi-homemade chocolate candy seems like a decent idea right?

I thought so too.

Actually, this chocolate bark is dangerous stuff. Dangerous stuff indeed.

It is both oober easy to make and oober hard to stop putting  in your face. That right there is a lethal combination.

Especially if you had planned on wearing a unitard for Halloween. Emphasis on the HAD PLANNED…past tense…prior to a week of double caramel cake with pumpkin  butter cream and candy comatose. Whoopsie.

Oh hey, yet another lethal combo. Goody. It’s two of my new fav products.

No, believe me I did not just discover the existence of peanut butter. However, I was recently informed by inside sources that Kroger-brand, honey-roasted is the most delectable peanut butter everrrrr. No joke, it beats the piff out of Jiff.

It’s taken me weeks to finally convince myself that buying corn syrup does not necessarily make one a  terrible human being. Now that I own a bottle I feel  liberated…like so many doors have been opened to me. Sweet sweet doors that I should really not open. Unitard. Geeze.

 I understand that Halloween is basically the candy industry’s Christmas, but are the epic grocery store aisles completely dedicated to candy totally necessary? It’s straight evil. No one can honestly resist a solid valley of KitKat bars and Reeses cups. No one.

Okay, unless you’re deathly allergic to chocolate.

Curse you Hershey, Pennsylvania.

Happy Halloween to everyone else!

 

Peanut Butter & Caramel Candy Bark

Adapted from Bon Appétit

  • 12 ounces semisweet chocolate chips
  • 8 fun-fized 100 Grand candy bars (or other caramel filled candy bar), chopped into irregular pieces
  • 10 fun-sized Butterfinger candy bars, crushed
  • 1/3 cup honey roasted, chunky peanut butter
  • 1 tsp light corn syrup
Line a baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Mix in corn syrup. Pour chocolate onto foil; spread to 1/4-inch thickness. Sprinkle with Butterfinger and 100 Grand Candy,  making sure all pieces touch melted chocolate to adhere.
Put Peanut butter in a small saucepan over low heat. Stir until soft and melted. Remove from heat and zig-zag the peanut butter over chocolate-candy layer with spoon.
Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces

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