HALLOWEEN CANDY elevated.
Say goodbye to that giant bag of Halloween candy and hello to your new favorite chocolate tart. No trick, just pure treat!
Every year, Halloween leaves us with an insane amount of candy. I give some to our doorman to hand out but between the trick-or-treating, classroom celebrations, and the candy that somehow finds its way into the house before October 31st, there's always more chocolate than we know what to do with. So, this year, I decided to put that leftover candy to good use and turn it into one seriously decadent Halloween Candy Bar Tart.
The concept is simple. Start by separating the candy into crunchy and smooth chocolates. Then, make a buttery Oreo cookie crust to hold it all together. The crunchy candy bars get chopped and melted into a thick, textured layer, followed by a second layer of melted smooth chocolates. Each layer is refrigerated until firm, creating a tart that's packed with all the different flavors and textures of your favorite Halloween treats.
And because two layers of chocolate apparently weren't enough, the entire tart gets covered in marshmallow fluff and toasted until beautifully golden brown. That toasted marshmallow adds a soft, airy contrast to the rich chocolate layers underneath, while the Oreo crust brings everything together with a little extra crunch. The best part is that the whole thing comes together without ever turning on the oven.
This is definitely one of those desserts that's meant to be shared, preferably in thin slices because it is rich. It's also a fun way to give all that leftover Halloween candy a second life. Although, I have to admit, I'm not entirely sure how my kids are going to feel about me taking their candy and turning it into one giant tart. So, what do you think? Are they going to love me more or hate me a little?
HALLOWEEN CANDY BAR TART
This no-bake Halloween Candy Bar Tart features a buttery Oreo cookie crust, layers of melted crunchy and smooth chocolate candy bars, and a golden toasted marshmallow topping. Cause who needs bags of candy sitting around the house for months on end?
Ingredients
Instructions
- Sort the Halloween candy into three piles: Oreo cookies, crunchy chocolate candy bars, and smooth chocolate candy bars. Unwrap the chocolate candy bars and set each category aside.
- Add the Oreo cookies, including their cream filling, to a food processor. Pulse until they become fine, evenly sized crumbs.
- Add the melted unsalted butter and pulse until the crumbs are evenly coated and resemble wet sand.
- Transfer the crumb mixture to a 9-inch removable-bottom tart pan. Using your fingers or the bottom of a cup, press the crumbs firmly and evenly across the bottom and up the sides of the pan.
- Refrigerate the crust for 15 minutes, or until firm.
- Working in two batches, add the crunchy chocolate candy bars to the food processor. Pulse until the candy bars are broken into small, evenly sized pieces.
- Transfer the chopped candy bars to a microwave-safe bowl. Microwave in 20 to 30-second intervals, stirring thoroughly between each interval, until the chocolate has melted and the mixture becomes thick and spreadable. The crunchy additions will stay textured.
- Remove the chilled Oreo crust from the refrigerator. Scoop the melted crunchy chocolate mixture into the tart shell.
- Using a spatula, spread the chocolate into a thick even layer, covering the bottom of the crust completely.
- Put the tart back in the refrigerator for 15 - 20 minutes, or until the chocolate has firmed up.
- Add the smooth chocolate candy bars to the food processor. Pulse until crumbled.
- Transfer the crumbled chocolate to a microwave-safe bowl. Microwave in 20-30 second intervals, stirring between each interval, until melted.
- Add coconut oil as necessary (it all depends on the types of smooth chocolates you used) and stir until fully incorporated and the chocolate reaches a smooth, easily spreadable consistency.
- Remove the tart from the refrigerator. Spread the melted smooth chocolate over the chilled crunchy chocolate layer.
- Using a spatula spatula, spread the chocolate into an even layer, covering the crunchy chocolate completely.
- Return the tart to the refrigerator for 30 minutes, or until the chocolate has set.
- Once the chocolate layers have completely hardened, remove the tart from the refrigerator.
- Spread the marshmallow fluff into an even layer over the top of the chocolate, adding enough to cover the entire surface.
- Using a kitchen torch, carefully toast the marshmallow fluff until golden brown. Keep the flame roughly 6 inches above the tart and move it continuously to caramelize the surface without burning it.
- Carefully remove the tart from its pan. Slice with a sharp knife and serve.
Notes
Choosing Your Chocolate: This recipe is designed to use assorted leftover Halloween candy bars. Crunchy chocolates containing wafers, crispy rice, cookies, or nuts work well for the first layer. For the second layer, choose smooth chocolates without significant crunchy additions.
Melting the Candy Bars: Different types of candy bars melt differently, particularly those containing caramel, nougat, or other fillings. Microwave in short intervals, stirring frequently to prevent overheating. The melted candy does not need to be perfectly smooth, but it should be spreadable.
Thinning the Smooth Chocolate: Adding a little coconut oil to the melted smooth chocolate helps loosen the mixture, making it easier to spread evenly over the crunchy chocolate layer. Because the oil also softens the chocolate as it sets, add only enough to achieve a spreadable consistency.
Refrigerating Between Layers: Allow each chocolate layer to firm up before adding the next. This helps maintain the separation between the crunchy and smooth chocolate layers.
Working with Marshmallow Fluff: Marshmallow fluff is naturally thick and sticky. For easier spreading, warm an offset spatula under hot water, dry it thoroughly, and use it to gently distribute the fluff across the tart.
Toasting the Marshmallow: A kitchen torch gives the topping its golden-brown finish. Keep the flame moving and avoid holding it in one place for too long, as the marshmallow can burn quickly.
Slicing the Tart: Because the chocolate layers are quite firm when refrigerated, allow the tart to sit at room temperature for 10-15 minutes before slicing. Use a sharp knife warmed under hot water and wiped dry. Clean the knife between cuts for neater slices.
Make Ahead: The Oreo crust and chocolate layers can be prepared one day in advance. Keep the tart refrigerated, then add and toast the marshmallow topping shortly before serving.
Storage: Store leftover tart in an airtight container in the refrigerator for up to 4 days. The toasted marshmallow topping is best enjoyed fresh.
