Halloween Bark
If you have 5 minutes (and about 4 hours), you can make this sweet Halloween treat!
- Prep Time: 10 minutes
- Cook Time: 18 minutes (15 to roast the peanuts, 3 to melt the chocolate)
- Total Time: 28 minutes
- Yield: 4-6 1x
- Category: Snacks
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/4 cup raw Spanish peanuts, roasted
- 1 (4 oz) Ghirardelli white chocolate baking bar
- 1 (4 oz) Ghirardelli semi-sweet chocolate baking bar
- 1 (4 oz) Ghirardelli bittersweet chocolate baking bar
- 1/4 cup candy corn
- Pinch of flaky sea salt (optional)
Instructions
- Heat the oven to 350ºF. Spread the peanuts on a baking sheet and roast for 12 to 15 minutes, stirring once, until golden and fragrant. Set aside to cool and lower the oven to 325ºF.
- Line a rimmed baking sheet with parchment paper. Break the chocolate bars into squares and arrange them in a single layer, alternating white, semi-sweet and bittersweet.
- Bake at 325ºF for about 3 minutes, just until the chocolate looks glossy. Watch closely so the white chocolate doesn’t scorch.
- Remove from the oven and using a wooden skewer, swirl the chocolate in loops and figure eights until it forms one streaky sheet. Stop before the colors blend completely.
- While the chocolate is still soft, scatter the peanuts and candy corn over the top and press in gently. Sprinkle with flaky salt, if using.
- Refrigerate for about 1 hour, until firm.
- Break the bark into pieces and serve.
Find it online: https://mostlovelythings.com/easy-halloween-bark/