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Sunday, March 29, 2015
DARK CHOCOLATE CANDY BARK!
Chocolate-covered peanut butter cups, malted milk balls, or your favorite candy bar can be the star of this easy Christmas candy-bark recipe. If you're not big on dark chocolate, use white chocolate instead.
cupschopped assorted chocolate candy bars, such as chocolate-coated caramel-topped nougat bars with peanuts, chocolate-covered English toffee, chocolate-covered peanut butter cups, or malted milk balls
cupsalted peanuts, chopped
1.Line a large baking sheet with heavy foil; grease foil. Set aside. In a large microwave-safe bowl combine candy coating, chocolate, and shortening. Microwave, uncovered, on 100 percent power (high) for 1-1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds.
2.Stir 1 cup of the assorted chopped candy bars and the peanuts into melted chocolate mixture. Pour mixture onto prepared baking sheet. Spread mixture into an even layer about 1/4 inch thick. Sprinkle with the remaining 1 cup chopped candy bars; lightly press pieces into chocolate.
3.Chill about 30 minutes or until firm. Use foil to lift candy out of pan. Using a sharp knife, cut candy into pieces.
Layer pieces of candy bark between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.
White Chocolate Candy Bark:
Prepare as directed, except substitute vanilla-flavor candy coating for the chocolate-flavor candy coating; chopped white baking chocolate for the dark chocolate; and chopped, toasted slivered almonds for the salted peanuts.