Halloween Candy Bark
Line a baking sheet with foil. Place the bittersweet chocolate in a heat proof bowl. Set a medium saucepan filled with two inches of water on the stove over medium-low heat. Place the bowl of chocolate on top of the saucepan to slowly melt.
Meanwhile, chop all the candy and set aside. When the chocolate is melted, pour it into the foil-lined baking sheet. Smooth out the chocolate all the way to the edges into a thin layer. Sprinkle the melted chocolate evenly with all of your chopped candy, nuts and pretzels. Gently press everything into the melted chocolate.
In a small bowl, melt the white chocolate in the microwave in 30 second bursts, stirring every 30 seconds, until smooth. Pour into a zip-lock bag and snip off the corner. Drizzle the white chocolate all over the bark.
Place the pan of bark in the freezer. Freeze for 30 minutes. After the bark is nice and firm, lift the foil off the pan and peel the foil off the bottom of the bark. Break the bark into pieces and place in a container. Store in the refrigerator until ready to eat and refrigerate any leftovers.
Yields about 3 pounds of bark.
*This bark is meant for chocolate, nuts and salty, crunchy snacks. Pretty much anything you have or like with work - I used an assortment of Reese's Peanut Butter Cups, Almond Joy, Kit Kat, M&Ms, Snickers, Milky Way, Twix, and Butterfinger, as well as some salted peanuts and pretzels.