Saw this on My Recipe Rocks and had to share it with my readers. It is a easy way to use up that extra Halloween Candy you have laying around right now Ingredients 2/3 cup (150 mL) salted butter 7 oz (198 g) bittersweet chocolate, chopped 5 oz (142 g) unsweetened chocolate, chopped 1-1/2 cups (375 mL) granulated sugar 2 tsp (10 mL) vanilla 4 eggs 1 cup (250 mL) all-purpose flour 1 tsp (5 mL) salt 5 oz (142 g) bittersweet chocolate, chopped 2/3 cup (150 mL) whipping cream 1 cup (250 mL) chopped chocolate-covered candy, (such as malt balls, chocolate mint candy, pecan and caramel clusters, chocolate-covered caramels) Directions In saucepan, melt together butter, bittersweet chocolate and unsweetened chocolate over medium-low heat; let cool for 10 minutes.Whisk in sugar and vanilla; whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Spread in parchment paperlined 13- x 9-inch (3.5 L) metal cake pan, smoothing top. Bake in 350 degrees F (180