Home made Halloween candy

It’s party time around here so lets have some fun. My cute treat box

  • White box purchased from Dollar store
  • Decorated with scrapbook stickers .

almond joy candy

  • 14 oz sweetened coconut flakes 1 bag
  • 1/2 cup powdered sugar
  • 4 tbsp butter softened
  • 2 tbsp corn syrup
  • 20 almonds 20 to 24 – you can use raw, toasted, whatever you have
  • 16 oz chocolate candy coating 
  • Combine coconut, powdered sugar, butter, and corn syrup in mixer bowl. Beat on low speed until thoroughly combined.
  • Line large baking sheet with wax paper.
  • Scoop small mounds of the coconut mixture onto the lined baking sheet (Wet your fingers if necessary to keep the mixture from sticking to you.)
  • Press one almond into the top of each bar.
  • Refrigerate for 30-60 minutes to allow the bars to harden slightly.
  • Line another baking sheet with wax paper.
  • Melt candy coating according to package instructions.
  • Using a fork, dip the candy into the melted chocolate and tap gently to remove excess chocolate.
  • Place on lined baking sheet to harden

Treat Bag

  • These are small grocery bags donated by our local store.
  • Decorated by the kids at the library with markers,paint and stickers to hold Halloween treats.

Halloween Candy Bark

  • 1 (24-ounce) bag dark chocolate chips (about 4 cups)
  • 3/4 cup dry roasted peanuts
  • 10 Oreo cookies, chopped
  • 1/2 cup candy, such as candy corn, M&M’s, Reese’s pieces,
  • 1/4 cup Halloween  sprinkles
  • you can add small pretzels
  1. Line a baking sheet with parchment paper. Place the chocolate chips in a large microwave-safe bowl and microwave on high until melted, stirring every 30 seconds, 2 to 2 1/2 minutes total.
  2. Pour out the chocolate – then use an offset spatula to spread it into a thin (13×9-inch) rectangle. Top liberally with the candy and sprinkles. Refrigerate the bark until firm, 30 to 40 minutes. Break or slice into bars.

This is also a great way to use up left over candy …Lisa

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