It’s almost Halloween!
You know what that means right? Buying an inexplicable amount of candy only to end up consuming most of it yourself before the 31st ever gets here. Wait… that’s not just me is it?
Just kidding! Kind of. I tend to stay away from the candy aisles at the grocery store so I DON’T do that. But I have, so far, bought 3 bags of caramels, 2 bags of candy corn, and a bag of Reese’s mini cups. How did those get in my buggy???
I don’t know about y’all, but I’ve been using Plymouth Pantry Almond Bark since I was a child. Yes, a child. I used to help my mom make chocolate covered pretzels (yum!) for Christmas. Don’t you worry, I’ve got something good for you this Christmas. Lots of chocolate, peppermint, and easy gift-giving treats. 😉
Back to the bark. I have a ton of almond bark, and wanted to put it to good use. I also have all that extra candy corn, too. Some pretzels in my pantry… Oh and peanuts! Thus, Monster Bark was born. This is so simple, it’s almost not a recipe! Except it is. What’s great is you can customize it to your personal likings! For example: I like candy corn and peanuts together because it tastes like a Pay Day. So that’s what I put in the bark! Pretzels make it taste like chocolate covered pretzels, and then I topped it with some cute festive Halloween sprinkles. Voila! Custom Monster Bark for Kelli.
Don’t have any ideas on what to put in your own Monster Bark? Here’s a few for you:
Reese’s Peanut Butter Chips
- 1 pound white almond bark
- 1 1/2 cup candy corn & peanuts
- 1 cup broken pretzels
- 1/2 cup dark chocolate chips
- Halloween sprinkles
- Note: White Almond Bark is also called Vanilla Almond Bark.
Line a large cookie sheet with wax paper. Pour 1 C of the candy corn & peanut mixture along with the broken pretzels and chocolate chips onto the wax paper. Set aside.
In a saucepan, melt the almond bark on the stove top on medium-low until fully melted. Be sure to stir frequently so as not to scorch the bark.
Once the bark is fully melted, pour onto the cookie sheet and spread across all of your candy pieces. Scatter the remaining candy corn on top and decorate with sprinkles. Let it set in the fridge for about 10 minutes or until firm. After it’s set break the bark into small chunks to serve.