RICHMOND, Va. – Halloween is just around the corner and great friend of the show Shayne Rogers AKA “Chef Shon-Yay” walked us through the steps of creating her homemade Candy Bark just in time for the Spooktacular Holiday… Halloween.
Chocolate Candy Bark
1 lb favorite chocolate (milk, dark, white)
2 c. assorted Halloween candy, chopped if large
Using Reeses pieces, pretzels, candy corn, gummi bears, sour patch, marshmallows, chopped Reeses peanut butter cups. Pick your favorites and add them to the mix.
Chop chocolate into small pieces or use chocolate chips. Use a microwave and heat for :30 at a time, stirring in between. Also, a double boiler can be used on the stove top, or just melt on low in a heavy bottomed sauce pan.
Spread the melted chocolate on a parchment paper lined baking sheet. Even it out with a spatula and make a thin layer, approximately ¼ inch. Now pile on the candy. Or make an even layer and cover the chocolate with candy to your liking. When finished, cover the layer of candy with a sheet of parchment paper and gently press the candy into the warm chocolate layer.
Chill in the fridge for about an hour then you can break into pieces and enjoy!