These are Halloween butterscotch and chocolate bark bars. Most chocolate bark is just poured onto parchment and then studded with dried fruit, nuts and all kinds of candy, depending on the occasion.
I found some great chocolate moulds with bark patterns in them on Amazon and they are just the right size for making individual chocolate bars. The moulds are made from silicone, so getting the bars out couldn’t be easier.
These bars are made with old fashioned butterscotch candy with a coating of chocolate and decorated for Halloween.
It really is best to use a candy thermometer for this recipe as the sugar needs to be heated to the soft and hard crack stage.
If you are not using moulds, line a tin with oiled foil. When the candy is poured into the tin, leave it to cool for 5 minutes before scoring into squares, or break with a toffee hammer when cold.
85g golden syrup
1tsp lemon juice
¼tsp cream of tartar
1tsp vanilla extract
100g dark chocolate
100g milk chocolate
Decorations – I have used candy corn, sugar eyes, bones and Halloween sprinkles
Place the sugar, water, syrup and lemon juice in a heavy based pan over a medium heat until almost boiling.
Remove from the heat and stir in the cream of tartar.
Place back on the heat and take it up to the soft crack stage (132°C/270°F).
Remove from the heat and add the butter and vanilla, mixing in well.
Return to the heat and take it up to the hard crack stage (146°C-154°C/295°C/309°F)
Take off the heat and immediately pour into the moulds, or the prepared tin. Leave to cool completely.
To decorate, melt the chocolate in the microwave until almost melted, stirring well so the residual heat melts it completely.
Spoon over a coating of the chocolate, before decorating with your chosen edibles.