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Halloween Candy Explosion Chocolate Bark
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Halloween Candy Explosion Chocolate Bark

A chocolate Halloween treat packed full of candies and sweets. Perfect for sharing or devouring by yourself!
Prep Time2 hrs 20 mins
Total Time2 hrs 20 mins
Course: Sweet/Candy
Cuisine: British
Author: Emma


  • 400 grams milk chocolate (14 ounces)
  • 100 grams white chocolate (3.5 ounces)
  • 43 grams 1small bag Reeses' Pieces, (1.5 ounces)
  • 3 mini Crunchie Bars
  • 2 mini finger of fudge's
  • 2 mini chomp bars
  • 1 regular Cadbury's caramel bar
  • 65 grams miniature white chocolate peanut butter cups (approx. 8 sweets)
  • 100 grams Jelly beans (3.5 ounces)
  • 113 grams Candy Corn (4 ounces - 1 theatre box)
  • 75 grams Mellowcreme Pumpkins (2.5 ounces)
  • 30 grams jelly 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.