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Dark Chocolate Candy Bark
- Line a large baking sheet with heavy foil; grease foil. Set aside. In a large microwave-safe bowl combine candy coating, chocolate, and shortening. Microwave, uncovered, on 100 percent power (high) for 1-1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds.
- Stir 1 cup of the assorted chopped candy bars and the peanuts into melted chocolate mixture. Pour mixture onto prepared baking sheet. Spread mixture into an even layer about 1/4 inch thick. Sprinkle with the remaining 1 cup chopped candy bars; lightly press pieces into chocolate.
- Chill about 30 minutes or until firm. Use foil to lift candy out of pan. Using a sharp knife, cut candy into pieces.
From the Test Kitchen
Layer pieces of candy bark between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.
White Chocolate Candy Bark:
Prepare as directed, except substitute vanilla-flavor candy coating for the chocolate-flavor candy coating; chopped white baking chocolate for the dark chocolate; and chopped, toasted slivered almonds for the salted peanuts.
Nutrition Facts per serving: 108 cal., 1 g protein, 12 g carb., 6 g total fat (3 g sat. fat), 0 g fiber, 0% vitamin A, 0% vitamin C, 27 mg sodium, 2% calcium, 1% iron
Nutrition Facts (Dark Chocolate Candy Bark)
- Per serving:
- 112 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 2 mg chol.,
- 29 mg sodium,
- 12 g carb.,
- 1 g fiber,
- 7 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet