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Leftover Halloween Candy Bark

Leftover Halloween Candy Bark

This Leftover Halloween Candy Bark is crunchy and chocolatey with a bittersweet chocolate base studded with Butterfinger, Heath, Reese's peanut butter cups, and honey roasted peanuts, finished with a white chocolate drizzle and Peanut M&M's. It chills until set and is ready in about 1 hour, making it perfect for using leftover Halloween candy for parties or gift bags.
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Prep Time:15 minutes
Total Time:1 minute
Course: Desserts
Keyword: candy bark, Halloween, make-ahead, no-bake

Equipment

  • baking sheet
  • parchment paper
  • medium microwave-safe bowl
  • offset spatula
  • spoon
  • refrigerator

Ingredients

  • 1 pound bittersweet chocolate (453.59g) chopped
  • 3 Butterfinger candy bars or 8 fun-size bars, cut into 1-inch pieces
  • 3 Heath candy bars or 6 fun-size bars, cut into ¾-inch pieces
  • 8 Reese's peanut butter cups each cut into 8 wedges
  • 1/4 cup honey roasted peanuts (36.5g)
  • 3 ounces white chocolate (85.05g) chopped
  • 1/2 cup Peanut M&M's (73g) Halloween colors! or Pretzel M&M's or Reese's Pieces

Instructions

  1. Line a baking sheet with parchment paper; set aside.
  2. Place the chopped bittersweet chocolate in a medium microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring after each, until completely melted and smooth. Pour the chocolate onto the prepared baking sheet and, using an offset spatula, spread into a thin layer about ¼-inch thick (a 12x10-inch rectangle). Sprinkle the chopped Butterfinger, Heath bars, Reese's peanut butter cups, and honey roasted peanuts evenly over the melted chocolate so all pieces touch the chocolate, then lightly press to make sure the candy adheres. Refrigerate for 30 minutes.
  3. Melt the white chocolate in a microwave-safe bowl using the same 50% power, 30-second interval method, stirring until completely smooth. Using a spoon, drizzle the white chocolate over the chilled bark in a zigzag pattern. Scatter the Peanut M&M's or Reese's Pieces over the white chocolate drizzle and press lightly so the pieces adhere. Chill again until the white chocolate is set, about 30 minutes.
  4. Cut or break the bark into irregular pieces. Store leftovers in an airtight container in the refrigerator.

Notes

No tempering required — melt chocolate at 50% power in short intervals to avoid scorching and achieve a smooth melt. Press candy pieces into the still-soft chocolate so they adhere; fun-size bars or alternate candies listed in the ingredients work fine. Store in an airtight container in the refrigerator; makes about 2lbs (Yield: 30 servings).