Spooky Thoughts from All City Candy

• October 1st- National Pumpkin Spice Day
• October 7th- National Chocolate Covered Pretzel Day
• October 21st- National Apple Day
• October 28th- National Chocolate Day
• October 30th- National Candy Corn Day
• October 31st- Halloween

Candy Corn

Candy corn was originally called 'chicken feed' and was first produced by the Wunderle Candy Company in 1888. Today, Brach’s Confections is the largest manufacturer, producing around 7 billion pieces of candy corn each year!

Trick-or-Treat

Trick-or-treating can be traced back to 16th-century Scotland and Ireland, but it wasn’t until the 1950s that the tradition, as we know it, became popular in American culture. By the 1970s, homemade treats were largely phased out in favor of individually wrapped, store-bought candy.

Got extra Halloween candy? Let’s turn it into festive Halloween bark!

For this recipe, I used 1 lb of white chocolate, reserving about 1 cup of the melts to keep plain white. To the rest, I added around 20 drops of neon green food coloring—adjust to get your perfect shade! Spread the green chocolate onto a parchment-lined baking sheet, then drop the white chocolate on top. Use a toothpick to swirl the colors and create a marbled effect.

Now for the fun part—add your candy! I used a mix of candy corn, gummy body parts, pressed candy bones, and an adorable assortment of Halloween pressed candies.

Gently press the candies into the chocolate with a toothpick. Pop the sheet into the fridge for a couple of hours to set, then crack it into pieces and enjoy!

Ingredients Needed:

• 1 lb white melting chocolate
• Neon green food coloring (about 20 drops)
• Assortment of bulk Halloween candy

Steps:

1. Split the melting chocolate into two microwave-safe bowls, with about 1 cup in one and the rest in the other.
2. Melt the chocolate in the microwave using 30-second increments, stirring between each, or use a double boiler if preferred.
3. Add around 20 drops of green food coloring to the larger bowl of melted chocolate and mix until you reach your desired shade.
4. Spread the green chocolate evenly over a parchment-lined baking sheet.
5. Drop spoonfuls of the melted white chocolate onto the sheet, then swirl the two together with a toothpick to create a marbled effect.
6. Gently press your assortment of Halloween candies onto the chocolate.
7. Place the sheet in the refrigerator for a couple of hours to set.
8. Once hardened, crack the bark into pieces and enjoy!