Celebrate National Candy Day with Incredible Chocolate Candy Recipes

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Give Me A Butterfinger or Something with One in It!

Even if you didn’t know it was National Candy Day, there is reason to celebrate!  Even though it might have seen like we just had National Candy Day (a.k.a. Halloween!), this day is a sweet way to celebrate the amazing variety of candy eaten by people all over the world.  Coinciding with Election Day in the U.S., this day is all about celebrating the hundreds of thousands of different types of candy eaten by people all over the world.

Candy isn’t just for kids either.  Americans over the age of 18 eat about 65% of all the candy produced every year.  Though the average American eats 25 pounds of candy each year, the average person in Denmark eats 36 pounds annually.  The United States ranks fifth in the world for candy consumption.

It doesn’t’ matter whether you like chocolates, gummy bears or candy corn, let’s celebrate National Candy Day with this amazing sweet treat which is easy to make and uses two of the most popular candy bars around!  This recipe courtesy of Bon Appétit uses Butterfinger, Reese’s Peanut Butter Cups and Heath bars to create a decadent tribute to November 4th (or for any day you want to celebrate!)

Peanut Butter and Toffee Candy Bar


1 pound bittersweet chocolate chips

3  2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces

3  1.4-ounce Heath toffee candy bars, cut into irregular ¾ inch pieces

8  0.55-ounce Reese’s Peanut Butter Cups, each cut into 8 wedges

¼ cup honey-roasted peanuts

3 ounces high-quality white chocolate, chopped

Reese’s Pieces and/or yellow and orange peanut M&Ms


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 ¼-inch thickness (about 12 x 10 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.  Makes about 2 pounds or 30 two-inch pieces.

Nutritional Information

Per Serving (per piece): 169 calories, 12 g fat, 2 g fiber

photo courtesy of José Pacayo


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