16ozsemi-sweet or unsweetened baking chocolate, roughly chopped
1/2cuphard caramel candies
3/4cupgreen melting chocolate
3/4cuporange melting chocolate
1/2cupM & Ms
1/2cupchopped pretzels (I use pumpkin spice but you can use white chocolate or yogurt covered)
1/4cupHalloween-colored candy sprinkles
Prepare a rimmed baking sheet (or two quarter baking sheets) by lining it with parchment paper. Set aside.
Add one inch of water to a medium saucepan and bring to a low boil over medium heat. Lower to a simmer and then add chocolate to an oven-proof glass bowl and place over the water in the saucepan.
Whisk the chocolate (or fold over using a heatproof spatulover the simmering water until all chocolate melts and is smooth. Remove from heat and pour the chocolate onto the prepared parchment paper-covered baking sheets. Use a spatula to guide the chocolate into an even layer. Set aside to cool slightly.
In a heatproof bowl, melt caramel candies in the microwave until warm and whisk together into a smooth melted caramel. Using a spoon, add caramel over the chocolate in strips. Be creative here: you can decorate in lines and then use a fork to drag through the lines to create fun swirls, or create fun swirls just using the spoon. Once you've added all the caramel you want (you don't need to add ALL of the melted caramel -- just how much you want!), set aside the baking sheet to cool slightly.
In two separate heatproof bowls, microwave the green chocolate melts in one bowl and the orange chocolate melts in another bowI in 30-45 second intervals until softened. Use a whisk or fork to smooth out the chocolate, then pour each over the chocolate caramel layers any which way you choose.
Now you can add any additional toppings you want. I added Halloween-colored sprinkles, candied eyeballs, pumpkin spice yogurt covered pretzels, and Halloween-colored M & Ms.
Allow to cool in the refrigerator for at least 30 minutes before breaking up or slicing into smaller pieces.
A NOTE ABOUT MEASUREMENTS: These are the measurements I used for the Halloween holiday bark you see here. 16 ounces of semi-sweet or unsweetened chocolate is a good amount of chocolate to cover a regular baking sheet - or two quarter sheets as you see in these pics. But with the toppings, use as much or as little of each of the colored chocolate, caramel, and sprinkles as you would like.TOPPING IDEAS: you can use M & Ms, sprinkles, pretzels, white chocolate, black licorice, candy corn, pumpkin-shaped candies, Reese's peanut butter cups, colored chocolate chips, nuts, or even popcorn!STORAGE: This Monster Halloween Bark will stay good in an airtight container in the refrigerator for up to one week.GIFT IDEAS: These make great teacher gifts! Simply place in food-safe bags and tie an orange, green, purple, or black ribbon at the top.
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