My obsession with homemade Halloween candy continues, and probably will continue until well past Halloween (helloooo Christmas candy!). I went on a major sprinkle hunt for these babies and finally hit the jackpot (more on that in a second).
I wanted to use the Quest Cravings Protein Peanut Butter (<–affiliate link) cups for this chocolate bark to add some protein (although it is a very minimal amount), but you could use any leftover Halloween candy, oreos, etc. The Quest Protein Cups are made without any added sugar and with 10 g of protein per cup. I don’t love the taste of them alone, so I am on a mission to add them to baked goods or crumble them on everything in sight. I am dying to make this recipe soon from Go Super Sisters.
I found orange candy chips at a store and they seem similar to Wilton Candy Melts, which I have heard are not actually white chocolate, but just candy (hence the name). I tried melting my chips in the microwave and that did not work. They turned into a gritty mess, so I definitely recommend going with the double boiler method for the candy chips. I needed to add a few teaspoons of coconut oil so the candy was thin enough to drizzle.
Then I threw some white sprinkles on for good measure. I finally found a baking store in Oaxaca that is fully stocked with all the necessary bulk items for any kind of baking or candy making. You can see here that I went a little crazy in the sprinkle section. I was like a kid in a candy store, which it pretty much was.
Dark Chocolate Quest Peanut Butter Cup Halloween Bark
Makes 16 squares.
1 bag of Hershey’s Special Dark Chocolate Chips (about 2 cups)
1 Quest Cravings Protein Peanut Butter Cup, chopped (any candy or cookie will work)
¼ cup orange candy melts
2 teaspoons coconut oil
1 tablespoon white sprinkles
- Line an 8×8 pan with parchment paper, wax paper, or a silpat mat.
- Place dark chocolate chips in a microwave safe bowl and microwave in 15 second intervals, stirring after each interval until chocolate chips are completely melted (about 1-1 ½ minutes total).
- Pour chocolate chips onto pan and spread until evenly distributed in the pan.
- Sprinkle chopped peanut butter cup or other candy on the chocolate.
- Place pan in the refrigerator for 30 minutes.
- Using the double boiler method (a large pot of 1 inch boiling water with a heat proof bowl resting above the pot), melt candy melts until completely melted. Add coconut oil if necessary to thin the candy out so it can be drizzled.
- Drizzle orange candy on top of the dark chocolate.
- Add sprinkles, focusing on the orange drizzle so they stick.
- Place back in fridge until completely hardened (about 1 hour, less if you put it in the freezer).
- Remove pan from the fridge and lift the edges of the parchment paper to remove the bark. Let sit on the counter for ten minutes and then cut into 16 squares using a sharp knife.
Serving Size: 1 square Calories: 117 Fat: 7.5 g Carbohydrates: 14.3 g Fiber 1.5 g Sugar: 12.6 g Protein: 1.3 g
Do you plan on making any homemade Halloween candy this week?
Another check in for Tone It Up’s #100byHalloween challenge:
I couldn’t figure out how many miles I did on the spin bike so I didn’t even attempt to estimate that.
|Wednesday||2.43+?||walking+spin bike HIIT|
Total for Weeks 1 to 5: 108.16 miles
I am already passed the goal of reaching 100 miles before Halloween, and there are still four more days to go! I am really proud of reaching this goal early, especially since I wasn’t doing much steady cardio besides my walking. I am down to doing about 2 days of HIIT a week for my cardio, and that’s it! And I am definitely seeing more muscle definition and fat loss from my lifting. Awesome!