Peanut Butter and Toffee Candy Bark

PERFECT for nibbling at Halloween festivities while carving pumpkins or as a colorful sweet treat for movie and game nights, this recipe makes about 2 pounds of chopped up YUMMINESS!

You have learned a lot about me by now {especially if you clicked on "A Bit More About Me" in the right side column} and you know I LOVE GOOD CHOCOLATE. So, although regular good old candy bars are in the ingredient lineup, I am NOT bugged at all as I like the choices the Bon Appetit peeps picked. But I AM particular about the base, the BODY, if you will of this yummy creation. It HAS to be REALLY GOOD... it is the FOUNDATION of it, afterall. So, don't just get a bag of regular cheap chocolate chips for the base and call it good... GET the goods, the Ghiradelli semisweet big baking chips... you will thank me later.

1 pound Ghiradelli bittersweet chocolate baking chips
{3} 2.1 oz Butterfinger candy bars, cut into irregular 1" pieces
{3} 1.4 oz Skor or Heath candy bars, cut into irregular 3/4" pieces
{8} 0.55 oz Reeses peanut butter cups, cut into 8 wedges
1/2 cup Reeses pieces
1/2 cup yellow and orange peanut M&M's
1/4 cup honey roasted peanuts
3 oz good white chocolate, such as Lindt or Perugina, chopped

Line a 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 and spread to about 1/4" thickness (about a 12" x 10" rectangle). Scatter Butterfinger candy, then toffee, peanut butter cups and nuts onto chocolate, pressing to adhere. Pause and lick chocolate spoon and daydream about a warm beach getaway for a moment. Thailand or Cancun are MY mental getaway choices. Yours?

Okay, next put the white chocolate into a heavy small saucepan and stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat and to drizzle the white chocolate over the bark, dip a spoon into the melted chocolate and wave the spoon from side to side over the bark, creating zigzag lines.

Scatter the Reeses Pieces and M&M's over the bark to add the splash of color, pressing to adhere. Chill bark until fully firm, about half an hour. Enjoy the delicious aroma that has filled your home!

Lifting the foil, pull and slide the bark from the pan onto a work surface. Peel off foil and using a heavy knife, cut the candy bark into irregular shards. Eat a bit to make sure it turned out okay.
If "PMSing", eat another. And maybe one more.
You know, just to make sure and all.

{Recipe compliments of Bon Appetit Magazine}
Per each 2" piece: 169 calories, 12 g fat, 2 g fiber, 2 g protein, 12 g carb

5,016 = THANK YOU!!

A little note for YOU with a BIG MESSAGE!
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Cauliflower Pizza Crust

This incredibly delicious, fabulously versatile and super easy "Cauliflower Pizza Crust" recipe is SUPER AWESOME!! (and it's also included in my IGNITE15 RECIPE COLLECTION!)

Seriously, what BETTER way to have extra healthful fiber and nutrients packed into something that nearly all of us LOVE to indulge in than PIZZA??!! Whether with a rich tomato sauce, a white sauce, or a simple brush of olive oil and herbs, this is a GREAT nest for your favorite toppings to cozy up on, and gluten-free to boot! Also fun baked and sliced into "cauli-sticks", topped with a brushing of olive oil, garlic powder, dried herbs and grated Parmesan cheese to accompany autumn soups... or use smaller squares or rounds for party appetizers, topping with olive tapenade and Feta cheese or perhaps with roasted shrimps/scallops tucked upon an avocado/lime spread with cilantro? Okay, I am totally making myself hungry now! ENJOY!

2 cups grated cauliflower

2 cups shredded Mozzarella cheese

2 eggs (or egg white equivalent)

2 teaspoons dried oregano

1 tablespoon dried basil

1 tablespoon dried parsley

1 teaspoon fennel 2 teaspoons garlic powder

olive oil cooking spray

Some Suggested Toppings: Diced green pepper, onion, tomato, fresh spinach, roasted chicken, red onions, artichoke hearts, etc.

Chop desired toppings and set aside. Steam cauliflower. Let it cool and then grate it. Combine cauliflower with 1 cup of the cheese and eggs in a large bowl. Coat a baking stone/metal baking pan with cooking spray and spread the dough evenly, sprinkling herbs and garlic powder on top. Bake at 450°F for 12-15 minutes. Remove from oven and sprinkle with desired toppings and other cup of cheese. Return to oven. Turn to broil and leave in until the cheese melts and the crust is crispy.

Super Yummy Idea: Brush the crust with olive oil, fresh herbs and a squeeze of lemon juice all over (or use “Yummy Gluten Free Sauce”) and top with chopped rotisserie chicken, mushrooms, fresh spinach, chopped fresh herbs, red onions, crumbled turkey bacon and artichoke hearts.

Serves 6. (Crust only: 258 cals, 6 carb, 18 g pro, 18 g fat, 2 g fiber) Recipe courtesy of The Dr. Oz Show