There’s going to be a lot of candy around. Either you’ll have bought too much and there weren’t enough trick-or-treaters. Or you’ll have your own trick-or-treaters’ loot to deal with for the next month. OR you went to the drug store on Halloween day and were tempted by the 75% off sale, you loaded up your basket and now you have 300 fun-size Snickers on your counter. So what are you going to do with all of it? Before everyone eats all of the good stuff, make a new treat out of plain old Halloween candy.
When I ended up with too much Easter candy last year, I made Leftover Easter Candy Bark — it’s a super easy way to recycle the candy you’re sick of into something totally new, and it works just as well with Halloween candy. It’s also a fun trick to break out at a party; it will look way more impressive than the wrapped-up candy in the bowl, but really, it’s pretty much the same thing. Plus, it’s an appropriate and grown up way to enjoy all of your favorite candy at once, without shoving a bunch of mini candy bars into your mouth.
Basically all you need to do to make Halloween Candy Bark is chop up some Halloween candy, melt some chocolate, spread it on foil and top it with the chopped candy. You can use assorted candy like I did — made with Snickers, M&Ms, Reese’s Pieces and candy corn — or select a combination of your favorites. In the picture at the very top, I used Reese’s Pieces, Reese’s Peanut Butter Cups, Reese’s Fast Break Bars and Butterfingers to make a peanut butter lovers’ bark.
Halloween Candy Bark
20 ounces milk chocolate
Assorted Halloween candy, about 15 pieces or packs — you want the equivalent of 1 – 1 1/2 cups of chopped candy
Line a baking sheet with foil, shiny-side up; smooth out the creases.
Cut the candy bars into pieces. If you’re using candies like M&Ms or Reese’s Pieces, crush them if you’d like or leave them whole. (They crush easily if you put them in a resealable plastic bag and smack them against the counter, or use a coffee mug to crush them in the bag.)
Create a double boiler by putting a glass or metal bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Add the chocolate and stir until melted and smooth. Do not overheat the chocolate or it will seize.
Remove the bowl from the pan and wipe the condensation from the bottom. Pour the melted chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
Press the candy pieces into the chocolate, arranging them so each bite has a mix of flavors, colors and textures. Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
After that’s all gone, if you’ve still got too much candy, check out 10 more recipes for leftover Halloween candy including these:
You want that stuff gone by mid-November when it’s time to start thinking of chowing down on Thanksgiving pies.