November 3, 2011

Halloween Candy Chocolate Bark

I know. You're right. This is completely over the top.

But it's soooo good.

It's the ultimate candy bar. It takes a bunch of mediocre, leftover Halloween candy and elevates it by giving it a really good quality, dark chocolate base.

The dried cranberries give the bark a nice texture. And the pecans, walnuts, pistachios and pumpkin seeds (lightly salted work really well here) tame the sickly sweetness of all those Snickers and Kit Kats.

Go ahead. You know you want some.

Collect your leftover Halloween candy (come on, you know you purposely bought too much). Add whatever else you'd like -- dried fruit, nuts, and pretzels are all good additions.

Chop up your ingredients into small pieces. Set aside.

Place your chocolate chips in a bowl. Microwave for 30 seconds. Whisk. Then microwave for another 30 seconds.

Repeat this process until the chocolate chips are melted and smooth. Don't overheat or your chocolate will taste burnt.

Pour the melted chocolate on a baking sheet lined with parchment paper or foil. Spread the chocolate until you've got an even layer.

Distribute your chopped candy over the chocolate. Try to make sure all the candy pieces are touching melted chocolate so that they don't fall off later.

Chill the bark in the fridge for about 30 minutes or until the chocolate is set.

Break up the bark into pieces. You can use a knife or your hands.


Halloween Candy Chocolate Bark

I haven't given amounts for the leftover candy or other toppings. This recipe is very flexible and adaptable. Use what you have.

20 ounces bittersweet chocolate chips (I used Ghiradelli 60% cocoa chips)
leftover Halloween candy
dried fruit, nuts, pretzels (optional)
Reese's Pieces (these add a nice color to the bark)

1.      Line baking sheet with parchment paper or foil.

2.      Chop up your candy and fruit, pretzels and nuts into small pieces.

3.      Put chocolate chips into microwave-safe bowl. Microwave for 30 seconds, then whisk. Continue to heat for the 30 seconds at a time, then whisk, until the chocolate is melted and smooth.

4.      Pour melted chocolate onto parchment. Spread the chocolate evenly. It should cover most of a 15x17 baking sheet.

5.      Sprinkle the chocolate evenly with chopped candy and other ingredients, making sure all pieces touch melted chocolate.

6.      Chill bark until firm, about 30 minutes.

7.      Place candy with parchment on a large cutting board. Cut bark into irregular pieces with a knife or your hands.

Note: Store leftover chocolate bark in fridge.

Makes a 15x17 inch sheet of bark.



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