For this leftover Halloween candy bark recipe, use a combination of candy bars, cookies, and chocolate-coated candies. The suggestions below are just that—suggestions. Use your favorites and experiment with interesting combinations. [Editor’s Note: Want interesting? Check out the Sweet and Salty Bark variation just beneath the recipe. Wowsa!]–Jamie Geller
LC Sneaky, Sneaky Note
Did you read what the author wrote just above? She suggests that when ridding the house of surplus sweets after trick-or-treating, that you rely on your favorite Halloween candy for this mishmash of sugary goodness. And that’s lovely. Truly. Kudos to you if you’ve got the wherewithal to save your best Halloween candy for this kaleidoscopic bark. But if we’re being honest, come the morning after Halloween, chances are we’ve already ripped the crinkly wrappers off those candy bars nearest and dearest to our cravings and crammed them in our pieholes. If you’re anything like us, what’ll actually end up happening when you make this bark is you’ll sneakily grab what’s at the bottom of the stash—you know, the Hershey’s Special Dark and Babe Ruth and the like—and then smile real big as you graciously gift the bark to someone else. Hey, just being honest. And resourceful.
Leftover Halloween Candy Bark
- Quick Glance
- 20 M
- 2 H, 20 M
- Makes lots
- 1 3/4 pounds good-quality 60% cacao semisweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 2 1/2 cups chopped candy bar pieces, chocolate candy pieces, broken cookie pieces, crushed pretzels or mini marshmallows
- 1. Line a rimmed baking sheet with parchment paper.
- 2. Place the chocolate in a microwave-safe bowl and melt it in the microwave in 10-second intervals, stirring often, until smooth. Add the vanilla and stir well. Gently stir in half the various candy, cookie, pretzels, marshmallows, or what have you.
- 3. Using a rubber spatula, spread the chocolate mixture evenly into the prepared baking sheet and smooth the surface as best you can. Sprinkle with the remaining candy, cookie, pretzels, marshmallows or what have you. Loosely cover and refrigerate until the chocolate is set, 2 to 4 hours.
- 4. Break the chilled bark into pieces. Indulge or package it up and gift it to anyone and everyone to get it the heck out of your house. (You can store the bark in an airtight container, stacking the layers of bark between sheets of parchment or wax paper, at room temperature for up to 1 week. But we don’t think it will last that long.)
SWEET AND SALTY BARK
- You can make Sweet and Salty Bark by swapping crushed pretzels and potato chips for some of the candy.