Dark chocolate (for drizzling).
This is all you need to create a list minute (but delicious) Halloween treat. And if you're looking to make it today, I can almost guarantee that the most difficult ingredient to procure will be the candy corn.
I knew I
So, I wandered the cut-price Halloween candy, picked up the fall M&M's, put them down, searched high and low for candy corn, never found it. So, I went to a different store, found the candy corn (bought two bags for some ungodly reason), debated on the virtues of peanuts versus pretzels, couldn't find the fall M&M's and settled on Reese's pieces instead. They look like fall all year round.
16 ounces white chocolate chips or almond bark
1 cup dry roasted lightly salted peanuts
1 cup candy corn
1 cup Reese's Pieces
1/2 cup milk or dark chocolate (chips, candy coating, almond bark)
Get ready. Line a 16x20 cookie sheet with parchment paper (or, if you also enjoy living dangerously, just put a large piece of parchment right smack on the counter). Set aside.
Melt the white chocolate according to the package directions. I like a double boiler sort of situation.
Pour the white chocolate onto the parchment lined sheet. Use an offset spatula to smooth and spread the chocolate into a uniform layer.
Sprinkle the peanuts, candy corn, and Reese's Pieces all over the white chocolate while it is still warm. Lightly press them in to make sure they stick in the chocolate.
Melt the chocolate according to the package directions and drizzle over the bark. To drizzle, pour into a disposable piping bag or squeeze bottle.
Allow bark to cool and harden for a few hours (or overnight). Once completely cooled, break into pieces and store in an airtight container or zip top bag.