This candy bark is easy to make and incredibly versatile. While my version features semisweet chocolate studded with salty pumpkin seeds and topped with three classic candy bars — Butterfingers, Heath bars and Reese’s Peanut Butter Cups — you can adapt it to your tastes by switching out the candy bars and substituting nuts or other seeds.
Use good Belgian semisweet chocolate as the base for this bark, which includes Butterfingers, Heath bars and Reese’s Peanut Butter Cups and Pieces. You can mix and match the candies and swap out the pumpkin seeds for your favorite nut variety. Sarah Nasello / The Forum
I use a high-quality bar of chocolate for the base, like Callebaut, Ghirardelli, Guittard, Lindt or Baker’s. Chocolate of this quality yields a better result when melting than chips or wafers do, and they also have superior flavor.
I recommend using semisweet or bittersweet chocolate versus milk chocolate, as there is already plenty of sweetness from the candy bar mix.
The key to melting chocolate is to make sure that it is melted just until warm, but