You know when someone mixes up a sugary cocktail, takes a sip, smacks their lips and says, “Ooo, that’s dangerous.”
That’s exactly how I feel about the combination of salty and sweet.
Chips – I can have too many chips. Candy – I can have too much candy. But, when you mix the salty and sweet together, I could eat for days.
This Halloween bark is pure, concentrated danger on a sheet pan.
Unlike a sugary, probably expensive cocktail, I’m not taking small portions of this stuff. I could mow down shard after shard of Halloween bark until I am a few shades of orange.
I should also mention this is one of the easiest recipes out there. For how pretty and fun the final result is, it can be made with minimal effort. Plus, it really doesn’t require any fancy ingredients. Just some Dollarama pretzels, chocolate chips and whatever pretty Halloween candy your heart desires. It’s even good without the candy topping, but we’re still in holiday mode over here.
I picked this recipe precisely because it is easy to do. This Halloween bark was the subject of my first ever recipe how-to video. These things have completely taken over my Facebook. And for good reason – they’re amazing! Buzzfeed Tasty is my Internet crack, as is the content from Goodful, Delish, Sally’s Baking Addiction, etc… All the best blogs and go-to food sites are doing these videos.
I’m still really new to this, but I want to keep up with the way blogs are going. This video involved setting up an unused table top on the floor, my camera on a $30 tripod and me, dangling precariously over the recipe, trying not to end up on camera or on my face, in the bark.
I’m a perfectionist and keep looking at the little flaws in my video. I know it’s no Buzzfeed Tasty, but I’m proud of this Saturday morning well spent and I’m so excited to share it with you! It’s only going to get better from here, right?
I hope you enjoy. And I hope you make this for any and all Halloween parties you’ll be attending. Your hostess/host will thank you, even if you get a little obnoxious in your Donald Trump costume, or whatever.
No tricks, all treats.
- Pretzels (enough to cover the bottom of a baking sheet)
- 1 cup of brown sugar
- 1 cup of butter
- 1 1/2 cups of milk chocolate chips
- 1 cup of chopped Reese’s Peanut Butter Cups
- 1 cup of Reese’s pieces
- 1 cup of candy corn
- Preheat your oven to 350°F. Line a baking sheet, one with raised edges, with tinfoil.
- Lay your pretzels out flat on your baking sheet. You may have to break some apart to fill in the bigger gaps, but gaps are normal in this recipe.
- In a small pot, heat the butter and brown sugar together until they are bubbling. Remove from heat and pour over pretzels. There will be some areas the mixture doesn’t cover, but don’t worry! The next step will cover that.
- Take your pan and place it in the oven for five minutes. The pretzels and caramel will be bubbling.
- Remove from the oven and quickly sprinkle with chocolate chips and chopped peanut butter cups. Return to the oven for two more minutes.
- Spread your now melted chocolate and peanut butter cups with the back of a spoon. Immediately sprinkle Reese’s Pieces and candy corn on top. Pat down with a spoon to ensure they stick.
- Stick it in the freezer until the bark has hardened completely. Peel away from the tinfoil and chop into shards with a knife or break apart by hand. Store in an airtight container in the fridge for up to a week. Believe me, they won’t last that long.