Halloween is right around the corner, and for a lot of parents it's the one time of year you let your kids eat mounds of candy. Who can resist those awesome little costumes holding up plastic pumpkins and shouting in unison "Trick or Treat!"
Now your house is inundated with the most random assortment of candies and sweets! So what to do? Never fret, dear fans, we've got your covered with our Halloween Candy Bark!
We won't pretend that this recipe is healthy, per say, because come on. It's Halloween candy. But that doesn't mean you can't use some healthy ingredients! Coconut Oil and our ENLIGHTENED Sriracha Roasted Broad Bean Crisps help to add amazing flavor without tons of extra calories (and of course, upping the protein factor!)
A chocolate-lined parchment-insulated pan makes the perfect receptacle for that various candy, along with the Sriracha Crisps, granola and shredded coconut. The best part, this is no-bake! Just pop it in the fridge until hardened before breaking it apart.
And voilà, no more left-over Halloween Candy!
- 3 cups chocolate chips
- 3 tablespoons coconut oil
- Sriracha (or Sea Salt) ENLIGHTENED Crisps
- Halloween candy (chocolates, gummy worms, hard candies, etc.)
- Other toppings (granola, coconut, chopped nuts, etc.)
- Line a baking dish (or anything with edges that can fit in your refrigerator) with wax paper.
- Add chocolate chips and coconut oil to a microwave safe bowl. Heat the bowl for 30 seconds, then stir. Keep heating the bowl and stirring until the chips are partially or fully melted, but the chocolate is smooth.
- While the chocolate is still hot, pour the chocolate onto the wax paper, then spread it evenly over the paper (it does not need to fill the entire dish - you want the bark about ¼ inch thick).
- Before the chocolate cools, sprinkle the toppings over the wet chocolate.
- Leave the chocolate uncovered, then refrigerate the pan until the chocolate is firm, cool, and hard to the touch (about 30 minutes).
- Lift the chocolate out of the pan by lifting the wax paper, then cut it into pieces using a knife or break it apart with your hands.
- Eat immediately and store extras in the refrigerator - enjoy!