A chocolate Halloween treat packed full of candies and sweets. Perfect for sharing or devouring by yourself!
400gramsmilk chocolate(14 ounces)
100gramswhite chocolate(3.5 ounces)
43grams1small bag Reeses' Pieces, (1.5 ounces)
3mini Crunchie Bars
2mini finger of fudge's
2mini chomp bars
1regular Cadbury's caramel bar
65gramsminiature white chocolate peanut butter cups(approx. 8 sweets)
100gramsJelly beans(3.5 ounces)
113gramsCandy Corn(4 ounces - 1 theatre box)
75gramsMellowcreme Pumpkins(2.5 ounces)
30gramsjelly tots(1 ounce)
Prep all your candies by getting them to hand and chopping up the crunchies, finger of fudges' and chomp bars.
Grab a sheet of greaseproof paper that is at least 15 inch square (38 x 38 cm) and lay it out on your work surface.
Break up your milk chocolate into small chunks and pop it in a microwavable bowl. Start by giving it a blast on full power for 60 seconds take it out and give it a stir. Then return it to the microwave on half power for 30 seconds at a time until your chocolate is melted.
Once it is fully melted pour the melted chocolate onto your greaseproof sheet and spread it out till it almost covers the sheet.
Quickly scatter the candies all over the melted chocolate and very gently press them in.
Melt the white chocolate in another smaller microwavable bowl. Initially for 30 seconds on full power then 15 seconds at a time on half power until fully melted. White chocolate doesn’t take as long to melt so please keep a close eye on it.
Once fully melted drizzle the white chocolate all over you milk chocolate slab and candies then pop in the fridge for at least 2 hours for it to fully set.
Take out of the fridge and break into pieces and serve. As this chocolate is stable because the manufacturer has already tempered it, it will keep in an airtight container in the fridge for at least 2 weeks.
Most of the time is inactive time waiting for the chocolate to reset.