Written by Chris -
Here’s an easy, no-bake Halloween treat that’s sure to please! Since the chocolate is tempered (which means it won’t melt or get soft at room temperature), it’s great for parties! Just snap the bark into pieces and serve. Or, if you want to make treat bags, just place a few pieces into a festive bag and secure with a ribbon. So simple!
Don’t let tempering chocolate scare you. I use a microwave to speed up and simplify the entire process. Tempering involves raising and lowering the temperature of the chocolate to encourage strong, organized crystallization of the cocoa butter so that the finished chocolate will have a glossy look, crisp texture and will be firm to the touch.
I like to top the bark with an assortment of fun-size NESTLÉ candy bars, like BUTTERFINGER, NESTLÉ CRUNCH, BABY RUTH and 100 GRAND. You can even fold the chopped candy bars into the chocolate after it’s been tempered. And if you’re a planner and already thinking of the winter holidays, you can substitute the candy bars with crushed gingersnaps, crushed peppermint candies, or even smoked almonds with dried cherries. You can truly customize to your personal taste.
Ingredients for 40 servings:
- Parchment paper
- 4 cups (two 12-ounce packages) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 6 NESTLÉ® BABY RUTH® Fun Size Candy Bars, chopped (1/2 cup)
- 3 NESTLÉ® BUTTERFINGER® Fun Size Candy Bars, chopped (1/4 cup)
- 3 NESTLÉ® CRUNCH® Fun Size Candy Bars, chopped (1/4 cup)
- 1/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
LINE a 10 x 15-inch rimmed baking sheet with parchment paper. Set aside 1 1/3 cups morsels.
PLACE remaining 2 2/3 cups morsels in large, microwave-safe bowl. Microwave on HIGH (100% power) for 90 seconds; stir. Continue to microwave at 15- to 30-second intervals, stirring until smooth. Transfer melted chocolate to a large, room temperature dry bowl.
ADD reserved 1 1/3 cups morsels to melted chocolate; stir until smooth. Let cool down, stirring occasionally, until it reaches 88° F.
FOLD in chopped Baby Ruth (this is optional – you could just use it as a topping).
POUR onto prepared baking sheet, spreading with an offset spatula until 1/8-inch thick.
SPRINKLE chopped Butterfinger and Crunch candy bars evenly over chocolate. Tap baking sheet on counter several times to help the candy settle.
PLACE white morsels in small, heavy-duty food storage bag. Microwave on MEDIUM-HIGH (70% power) for 45 seconds. Knead until smooth. If necessary, microwave an additional 5 seconds. Cut tiny corner from bag; squeeze to drizzle over bark.
COOL at room temperature until chocolate is completely set (this will take a couple hours). Break into pieces. Store bark in airtight container at room temperature.
Now that you’ve mastered tempering chocolate, try coating fresh strawberries, dried fruit, graham crackers or peppermint sticks! Do you have any shortcuts you’d like to share?
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