Ingredients
- 12 oz dark chocolate, chopped
- 12 oz white chocolate, chopped
- 2 cups chopped leftover Halloween candy (Snickers, M&Ms, Reese's, etc.)
- 1/2 cup candy corn
- 1/4 cup Halloween sprinkles
- 1/2 tsp flaky sea salt
- 1/2 cup pretzel sticks, broken into pieces
- 1/4 cup roasted peanuts
Instructions
- Prep the pan. Line a rimmed baking sheet with parchment paper. Chop the candy into bite-size pieces.
- Melt the dark chocolate. Microwave the dark chocolate in 30-second bursts, stirring between each, until smooth. (Or melt in a heatproof bowl over simmering water.) Spread into a 1/4-inch layer on the parchment.
- Swirl the white. Melt the white chocolate the same way and drizzle it over the dark layer. Drag a toothpick or knife through both for a marbled swirl.
- Load the candy. While the chocolate is wet, scatter the chopped candy, pretzels, peanuts, candy corn, and sprinkles evenly. Finish with flaky sea salt.
- Chill and break. Refrigerate 30 minutes until firm, then break into rustic shards by hand.
🍫 Bark basics
Keep every drop of water away from melting chocolate — one splash seizes it. If it does seize, stir in a teaspoon of neutral oil to rescue it. Tempering is optional; the bark sets fine in the fridge either way. Store airtight at room temperature up to 2 weeks (if it lasts that long).
Common questions
What candy works best in bark?
Anything chunky and colorful: chopped Snickers, M&Ms, Reese's cups, Kit Kats, and candy corn. Avoid gummies — they get hard in the fridge.
Why did my white chocolate seize?
White chocolate is finicky — melt it gently at 50% microwave power and stop while a few lumps remain; residual heat finishes the job.
How do I gift-wrap bark?
Layer shards in a cellophane bag tied with orange ribbon, or a parchment-lined tin. It ships well in cool weather.
I have no leftover candy — now what?
Buy a variety bag after Halloween at 50% off, or use pretzels, nuts, and dried fruit for a from-scratch bark.
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