Happy Halloween Bark! But oops...I missed a few steps.

My favorite magazine is Bon Appetit! - It seriously is the best ever (except for those two times they pissed me off - I can go more into that, later).  This is where I found this ridiculously fun, ridiculously yummy recipe.  Last October (October 2010) we were freshly into our new house, which was newly decorated and newly "remodeled".  We had just laid 2600 sq ft of hardwood floors.  We were anxious to show it off.  We decided to have a housewarming for Kyle's side of the family.  We shopped, we cooked, we cleaned, we prepped.  I made everything the night before (THANKGOD).  The next morning, half our downstairs flooded.  I popped the wine cork at 9am.  Drunk by 10am.  Sorta saved the floors.  Had housewarming.  The star of the show?  This Happy Halloween Bark.  Everyone demanded the recipe.

I made this again this year to celebrate the beginning of October.  I however, in my rush to find all the ingredients accidentally bought the wrong chocolate chips (I don't think it mattered), couldn't find Heath bars (went to three places and found ONE - thankfully I have a big of the Heath Bar 'bits' in the pantry) and forgot the white chocolate (but of course I didn't realize this until I put everything together).  I'm sure it taste the same, minus the honey roasted nuts that wouldn't fit on there - but I'll show you the pictures from last year and you'll agree that you'll have to make it RIGHT.THIS.MINUTE.

P.S.  This year I used Rollo's too - because I think caramel is the end all, be all. GO FOR IT.  

Ingredients

• 1 pound bittersweet chocolate chips
• 3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
• 3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
• 8 0.55-ounce peanut butter cups, each cut into 8 wedges
• 1/4 cup honey-roasted peanuts
• 3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
• Reese's Pieces and/or yellow and orange peanut M&M's

Preparation

• Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12x10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
• Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and M&M's over, making sure candy touches melted chocolate.
• Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.

Chop all your candy before you start or you'll be too hurried and your chocolate will harden.  

Fresh canvas.

That's a lot of chocolate chips.

It likes to burn - be careful. 

It's so pretty I don't really want to chop it up.  

Ready to be consumed. 

Ta Da.  A little wine to help me along.

And P.S.  Here is last year's with the white chocolate: