Halloween Candy Bark

• 6 ounces, weight Milk Chocolate
• 6 ounces, weight Dark Chocolate
• 1/2 cups Bounty Bars, Cut Into 1/2 Inch Chunks
• 1/2 cups Kit Kat Fingers, Cut Into 1/2 Inch Chunks
• 1/2 cups Milky Way's, Cut Into 1/2 Inch Chunks
• 1/4 cups M&Ms
• 1/3 cups Chocolate Covered Pretzels, I Used White Chocolate

1. Line a cookie sheet/baking tray with a silicone mat/greaseproof paper and leave to one side.
2. Place milk and dark chocolate into a large heat proof bowl and place into the microwave, heating in 20-second increments and stirring in between until everything is melted. Pour onto the lined baking tray and spread out with a small angled spatula until it almost fills the baking tray. Leave a 1 inch gap around the edge. Sprinkle chunks of Bounty, Kit Kat and Milky Way evenly over the melted chocolate. Then sprinkle M&Ms and pretzels into the remaining gaps. Leave to set for an hour before loosely covering with cling film and placing into the fridge for 2 hours to set up completely.
3. Once set, break into pieces and store in an airtight container for 4 days.

chocolate, chocolate, kit kat fingers, milky, ubc, chocolate

Taken from tastykitchen.com/recipes/desserts/halloween-candy-bark/ (may not work)