Salted Halloween Candy Bark

• 1 pound Semisweet Chocolate, Coarsely Chopped
• 3 whole Heath Bar Candy Bars,( Regular Sized Or 6 Fun Sized Bars) Chopped
• 3 bars (2.1 Oz. Bar) Butterfinger (Or The Equivalent Amount In Fun-sized Bars)
• 8 whole Reese's Peanut Butter Cups, Cut Into Pieces
• 1/4 cups Roasted, Unsalted Peanuts
• 3 ounces, weight Fall Colored M&Ms
• 1 Tablespoon Maldon Flaked Sea Salt
• 3 ounces, weight White Chocolate, Chopped

1. Line a baking sheet with parchment paper. Place the chopped semisweet chocolate in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Pour the chocolate over the parchment and smooth into a thin layer with an offset spatula.
2. Evenly sprinkle the the chopped candy bars, Reese's Peanut Butter cups, peanuts, and M&Ms over the melted chocolate. Press gently to adhere the candy to the melted chocolate. Sprinkle on the sea salt. Transfer to the refrigerator and chill for 30 minutes.
3. Melt the white chocolate, again using the double boiler method, until smooth. Drizzle over the chilled candy bark.
4. Peel the sheet of chocolate away from the foil and break into irregular pieces. Store in an airtight container in the refrigerator until ready to serve.
5. Serve in a Halloween-themed bowl and enjoy!

chocolate, butterfinger, butter, ubc, salt, weight white chocolate

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