A few weeks ago, our daughter threw us for a loop when she stated that, this year, she may be “too old” to go trick-or-treating. That one simple sentence crushed me more than I could have ever imagined. I wasn’t prepared for the onslaught of emotions as I looked at my nearly nine-year-old daughter who, with two little words, ripped my heart out and left it at my feet. Too old? How can an eight year old be too old to go trick-or-treating? For years there has been nothing but excitement at going around in full regalia to collect candy from what she has always seen as her adoring fans. She has been Princess Leia, Pebbles, Tinkerbell (3 times), a few Disney princesses, Superwoman, and the daughter of the Mad Hatter. And now she wants to just stay home?
So, I have done what any self-respecting mother would do in this situation; I bought her the coolest Halloween costume I could find. A full-length witch costume complete with striped stockings and a pointy hat. Thankfully, the momentary break in childhood is over and our daughter is once again excited about donning her costume and collecting her loot. We have dodged a bullet this year. We skated on the edge of no longer having little kids, but having big kids instead. I’m glad we have avoided the inevitable for now.
To seal the deal of the Halloween celebration, I pushed aside my self-imposed candy restrictions and whipped up a batch of some pretty amazing Halloween chocolate bark. It’s got all of the things I would hope to find in the bottom of my kids’ trick-or-treating pillowcase plus a few extras. It’s a salty/sweet match made in heaven perfect for any witch or zombie that stops by.
- 1 pound bittersweet chocolate chips
- 2 pieces full size Butterfinger candy bars broken into uneven
- ½ cup Reese’s pieces
- 1 cup broken mini pretzels
- ¼ cup roasted peanuts
- ½ cup candy corn
- 2 T butter
- 12 jumbo marshmallows
- In a medium saucepan over medium heat, melt the bittersweet chocolate chips stirring constantly and making sure that the chocolate is warm but not hot. Pour the chocolate onto a foil-lined baking sheet and spread into a 12x10 inch square using a rubber spatula. Sprinkle the candy bars, Reese’s pieces, pretzels, nuts, and candy corn over the chocolate making sure that each piece adheres to the chocolate. Lightly press on the pieces if needed.
- In a small saucepan over medium heat, melt the butter. Stir in the marshmallows and cook until melted. Drizzle the marshmallow over the chocolate bark with a spoon in a zig zag pattern. Place the tray in the freezer for 10-15 minutes (or in the fridge for 30 minutes) or until the chocolate solidifies. Cut the bark into irregular pieces and serve! Store in an airtight container in a cool spot for up to a week (if it lasts that long).