Halloween is right around the corner and if you’re looking for something that you can bring to the office, or take to a Halloween party that’s not the same, predictable thing that everyone else is bringing, I’ve got an idea. It’s a three-ingredient candy bar bark that is as much fun to make as it is to share. All we need to do is combine a good amount of semi-sweet chocolate chips along with a bit of vegetable shortening and pop it in the microwave for a minute or two until it’s melty. We spread this on a rimmed baking sheet that we lined with waxed paper. It should be about ¼” thick. Now while this is still warm, we sprinkle on our favorite Halloween candy that we’ve cut up.
That can be anything from the gooiest candy bars to candy corn. We’ll pop it in the fridge for about half an hour or so before breaking it up into pieces. That is if we can get into the fridge. And whether you pile them on a plate, arrange them in a gift tin or put it out on a board so everyone can cut a piece for themselves, I can assure you it won’t take long for this to disappear.
To get this fun recipe, all you have to do is go to our website and look up, “Halloween Candy Bark.” I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “monstrously-fun way,” for you to say … “OOH IT’S SO GOOD!!” .
Click here for the full recipe: https://www.mrfood.com/Candy/Halloween-Candy-Bark-101
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The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.
The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today.
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