I know at least a few of you are in the same predicament as me: “What the heck do I do with all this leftover candy?” It happens every year, doesn’t it? I overbuy Halloween candy with the anticipation of at least 100 more kids showing up at my door than actually do. Well this year, we actually had NO KIDS show up since my town, like many in CT, postponed Halloween due to downed power lines and trees as a result of the freak snow storm we had last weekend (P.S. – We’re still without power and cable – thank God for our generator! – and don’t expect to have either fully restored until Sunday). So instead of that leftover candy sitting around tempting you until Thanksgiving, why not repurpose it by making your own Halloween candy bark?
The concept is simple: spread melted chocolate on a baking sheet then sprinkle your favorite chopped up candy over the chocolate. You can also add some salty fun too with peanuts or pretzels like I did. And after 30 minutes in the fridge, you have personalized candy bark. It’s a fun way to essentially make your own candy bars so if you only want to use up the leftover Reese’s Peanut Butter Cup and some pretzels, go for it! Or if you want to add some Whoppers and Butterfingers, all the better! The only thing I do suggest is that you have a plan to get it out of your house because this post-Halloween treat is even more addictive than the actual candy itself.
I made this candy bark as the recipe was written, only swapping out pretzels for the peanuts, but you should feel free to use whatever type of candy you want or have leftover. The bark can be stored in an air-tight container in the refrigerator for up to a week…if it even lasts that long.
- 1 pound bittersweet chocolate chips
- 3 (2.1-ounce) Butterfinger bars, cut into 1-inch chunks
- 3 (1.4-ounce) Heath bars, cut into 1-inch chunks
- 8 (0.55-ounce) peanut butter cups, each cut into 8 wedges
- 1/4 cup honey roasted peanuts
- Reese’s pieces, and/or yellow and orange M&M’s
- 3 ounces white chocolate
- Line a baking sheet with foil. Melt the bittersweet chocolate in a medium saucepan over low heat, stirring constantly. Remove from heat and pour over the foil-lined baking sheet. Spread to an even layer that is about 12×10 inches.
- Sprinkle the candy and peanuts over the chocolate, pressing lightly to adhere. Be sure the all the candy is in contact with the chocolate.
- Melt the white chocolate over low heat, stirring constantly. Use a spoon or a fork to drizzle the white chocolate over the candy.
- Chill at least 30 minutes, or until firm. Break into 1-2 inch chunks.