Like most parents, mine would gather up all of the trick-or-treating bags from the kids and ration our candy out to us over the course of a week or two. Then one year I was old enough to be in charge of my own rationing and I got to keep my trick-or-treat stash in my room. I ate it so fast I made myself sick. A few decades later and candy and I still don’t get along. I just can’t resist it. The solution? I rarely allow candy in the house. It can’t tempt me if it’s not there.
Halloween and a few other sugar-heavy holidays are different, and candy always finds it way into my home. Thankfully, I’ve found a fun way to use up all of it quickly. I can indulge a little, and share with friends.
Whether you’ve got a lot of leftover candy around the house that you want to get rid of, or you want to make a fun festive treat for a party, this Halloween candy bark is perfect. It’s a cinch to put together, just chopped up candy bars and pieces scattered on melted chocolate. This recipe calls for Reese’s Peanut Butter Cups, Butterfinger, and Heath or Skor candy bars, but feel free to change it up with whatever candy you happen to have on hand.
I think I’ve found a new Halloween tradition for our family. What do you do with all of your leftover candy?
Other fun ways to use up leftover Halloween candy:
Halloween Candy Bar Blondies from Bake or Break
Candy Bar Apple Salad from Taste of Home
Halloween Candy Bundt Cake from Baking Bites
Halloween Candy Corn Bark from My Baking Addiction
Halloween Popcorn Cake from Taste and Tell
Candy Corn Ice Cream from Culinary Concoctions by Peabody
- 1 lb (454 grams) bittersweet chocolate chips
- 3 regular sized (9 fun sized) Butterfinger candy bars, chopped into irregular pieces
- 3 regular sized Heath or Skor candy bars, chopped into irregular pieces
- 5 regular sized (8 fun sized) Reese's Peanut Butter Cups, chopped into 8 quarters
- ¼ cup (40 grams) honey roasted peanuts
- 3 ounces quality white chocolate
- M&Ms or Reese's Pieces
- Melt the bittersweet chocolate in a heat proof bowl set over a saucepan of simmering water. Stir until smooth. Remove from heat and pour chocolate into a parchment paper or silpat lined sheet pan. Spread chocolate to about ¼ inch thick, it should be about 8x12 inches.
- Scatter the Butterfinger pieces, Heath or Skor pieces, Reese's cup pieces, and peanuts over melted chocolate, making sure each piece is touching the chocolate.
- Melt the white chocolate in a heat proof bowl set over a saucepan of simmering water. Remove from heat and use a spatula to drizzle the white chocolate on the top of the candy bark. Sprinkle with the M&Ms or Reese's pieces.
- Let cool in the fridge for 1 hour. Cut into irregular pieces. Store in a cool place, or the fridge for several weeks, if it will last that long.
Adapted from Bon Appetit
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