Here’s a trick for turning leftover Halloween candy into a new sweet treat! Our Halloween Candy Bark—made up of Halloween candy and chocolate bars—is even tastier than the sum of its parts.

Making it is a fun activity to do with kids during post-Halloween playdates or rainy afternoons. And the end result is so full of fall colors and fun textures, you can break up the bark to give to friends and family or showcase it on the dessert table at Thanksgiving.

Just set out your Halloween candy, separate it by type, unwrap, and melt the less-chunky candy bars like Hershey’s Milk chocolate and Crunch bars to melt over a double boiler. Spread it on some parchment paper and top with smaller hard candies such as Reese’s pieces or M&Ms. You can also add in chopped-up pieces of chunkier candy bars (we like Butterfinger, which breaks into an autumnal, orangey crumbles).

Think outside the trick or treat bag and add texture, color, and flavor with a few less sugar-y options like dried fruit (we picked cranberries) and seeds (this being fall bark, we chose pumpkin seeds of course!). You can also add in any other small, crunchy treat that tempts you–our bark is nut-free but you could mix in walnuts or peanuts.

Once chocolate has cooled, sprinkle on flaky salt, then refrigerate until set. Finally, break it up and you’re ready to taste—and share—your new fall favorite.

Regular bark is delicious, but you can make a decorative version, too, by melting the chocolate into circles, mixing together toppings in a separate bowl, and using those to make designs or initials in the center as a design and/or around the edges as a border. Make an initial for every guest at Thanksgiving, set it on their plate, and you’ve got favors that double as place cards, too!

What You’ll Need

  • Chocolate minis for melting (we used Hershey Milk Chocolate Minis and Crunch Bars)
  • Parchment Paper
  • Butterfinger minis for toppings
  • Reese’s Pieces
  • Pumpkin Seeds
  • Dried Cranberry
  • Maldon Salt


Step 1 Break the mini Hersheys and Crunch bars in half, mix together in a metal bowl, and melt over a double boiler, stirring consistently and being careful not to overheat.

Step 2 Remove the bowl from the heat while there are still some chunks left, and continue stirring until chunks melt.

Step 3 Pour the melted chocolate onto parchment paper, spreading it to desired size. Add in the pumpkin seeds, cranberries, Reese’s pieces, and chopped Butterfinger.

Step 4 Cool in the fridge for 2-3 minutes, then sprinkle with flaky salt and place back in the fridge to finish cooling. (If you add salt any sooner it will melt the chocolate.)

Step 5 Once bark is cool, break into pieces and enjoy!