We had a pile of leftover Halloween candy in the studio last week, so I decided to use it to make a quick “kitchen sink” Halloween bark. It’s an easy, sweet-and-salty treat and a perfect way to use up extra candy. I’m sharing two variations below — both are fast, forgiving, and delicious. Both versions also benefit from a handful of crushed pretzels for a crunchy, salty contrast.
This is a great recipe to save for after Halloween, when you might have a pillowcase or plastic pumpkin full of candy to clear out. The idea is simple: melt chocolate or vanilla almond bark, fold in your candy mix, spread it out, let it set, then break into pieces. I tested two combinations that I liked and included them as recipes you can follow, but feel free to improvise with your favorite candies.
Ingredients — Bark #1
- 3 to 5 large handfuls of candy corn
- 5 large handfuls of pretzels, crushed into bite-size pieces
- 1 bag (12–16 oz) chocolate chips or vanilla almond bark
This version is simple and reliably tasty. If you enjoy candy corn, the combination of its sweet flavor with crunchy, salty pretzels and creamy chocolate is addictive. It’s one I’d keep making throughout the fall.
Ingredients — Bark #2 (Kitchen Sink)
- 3 to 5 handfuls of candy corn
- 4 to 5 handfuls of crushed pretzels
- 5 to 7 gummy Halloween “teeth”
- 1 large handful of banana runts
- Purple sugar sprinkles
- 1 bag (12–16 oz) chocolate chips or 1 lb vanilla almond bark
This mix is more eclectic but surprisingly good. The gummy teeth and banana runts add playful textures and unexpected flavors that contrast with the chocolate and pretzels. If you’re making bark before Halloween, this version looks festive and is fun for parties.
How to Make It
1. Melt the chocolate chips or almond bark in the microwave in 30-second intervals, stirring between each, until fully melted and smooth.
2. Reserve about 1/4 to 1/2 of your mix-ins to press on top, then fold the rest into the melted chocolate so pieces are evenly distributed.
3. Pour and spread the mixture onto a lined baking sheet or a large paper plate for easy cleanup. Smooth it to an even thickness.
4. Sprinkle the reserved mix-ins and any colored sprinkles on top while the chocolate is still soft.
5. Allow the bark to set completely at room temperature or in the fridge until firm. Break into pieces and enjoy.
Concept, photography, and styling by Brittni Mehlhoff
Between the two, my favorite is the simpler candy-corn-and-pretzel bark — it’s less fussy and really satisfying. The second option is more whimsical and festive, which makes it great for a Halloween party. Both are easy to customize: swap in your preferred candies, add chopped nuts for extra crunch, or try different chocolate varieties.
Will you try one of these barks? What other candies or mix-ins would you add? Share your ideas and enjoy experimenting — this is a flexible, fun way to turn leftover Halloween candy into a treat everyone will love.