Okay, so the game last Saturday didn’t quite end the way I had hoped. We led throughout most of the game but lost it in the fourth quarter, 24-20. I guess that’s not too shabby since Alabama is ranked #1 in the nation. But…I was sad anyway:(
I took a few picture of the campus on game day with my phone. They aren’t the best, but you can get a general idea of Razorback fever in Arkansas.
When I saw this candy bark recipe in the October issue of Bon Appétit, I knew that I had to make it. (Not eat it…just make it. I’m trying to avoid sweets for myself.) The reviewers gave it a big YUM! I hope you enjoy it as well.
Halloween Peanut Butter and Toffee Candy Bark
1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee bars, cut into irregular 3/4” pieces
8 .55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 ounces high quality white chocolate, chopped Reese’s Pieces and/or yellow and orange peanut M & M’s
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee bars, cut into irregular 3/4” pieces
8 .55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 ounces high quality white chocolate, chopped Reese’s Pieces and/or yellow and orange peanut M & M’s
Line baking sheet with foil. Stir chocolate chips in heavy, medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups and nuts, making sure all pieces touch melted chocolate to adhere.
Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to the touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark creating zigzag lines. Scatter Reese’s Pieces and M & M’s over, making sure candy touches melted chocolate.
Chill bark until firm, at least 30 minutes. Slide foil with candy onto work surface, peel off foil. Cut bark into irregular pieces.
Makes about 2 pounds of candy.
Thanks for joining me for What’s On the Menu Wednesday. I look forward to what you have to say.
Look for the return of Crock Pot Wednesday in November. I’d love it if you would join me there as well.
Oh… that looks so good! I’m such a fan of barks.
I’m very excited to hear that Crock Pot Wednesdays are coming back in November. I can’t wait to participate. I’d like to invite you to join Slow Cooking Saturdays Recipe Swap. I have a schedule of weekly themes here http://crockpotrecipeexchange.blogspot.com/p/slow-cooking-saturdays.html
Hope to see you there!
Razorback fever is going around. (c: It was a good game–just didn’t end the way I hoped either!
These sound delicious!
I think your pics turned out great. And that peanut butter toffee bark sounds sinful.
That candy bark looks great. I might have to make a batch and take some to work (don’t want all that hanging around calling to me).