Three ingredients for a sweet and salty way to use up leftover Halloween candy!
No matter how hard I try to estimate the right amount of Halloween candy, I always end up with leftovers. I know I’m not the only one with this problem, so I’m always trying to come up with ways to use it up (and give it to other people because I seriously don’t need this much sugar in my house).
This year, I decided to turn the leftover candy into candy bark! All you need is chocolate, candy, and anything else you want to add to it – I chose sprinkles and royal icing decorations I picked up on clearance at Home Goods. Look how cute these are:
So I gathered my ingredients and chopped up the candy. I only went with the chocolate-based candy I had lying around and a handful of candy pumpkins, but if you’re a real rebel you can include fruity candy, too. I’m not that brave.
While I was getting everything together, I was hit with a craving for something sweet AND salty. I determined that the easiest way to transform my candy bark into a sweet and salty treat would be to add a base layer of saltine crackers:
Plus, look how adorable this silicon mat is! It was also from the clearance section of Home Goods – that place, man. Oh, and I got this adorable dish towel there, too:
I swear they have everything I could ever want. Well, except for maybe a pile of fluffy puppies. How cute would that be, though?? Just wandering around, looking at spatulas and pillows and suddenly… a stampede of puppies! But I digress.
Line up your crackers:
Add a layer of melted chocolate:
And then add all the sweets your heart desires:
You don’t really have to press them into the chocolate since it’s still melty, just set it all on top. Make sure you move quickly enough to get it all done before it hardens, though.
I started laughing to myself when I was adding my dinosaur sprinkles (that’s right, I said dinosaur sprinkles) because it looked like they were getting trapped in mud, and I was tied enough to find that completely hilarious. I may have also been making fake screaming noises on their behalf.
Once you’re done decorating, just stick it in the fridge for 30 minutes to an hour, and then slice it up once it’s set.
Now you have a sweet and salty treat that everyone will enjoy!
This stuff is a killer way to use up a bunch of candy, and it only takes about 15 minutes to get it together (not counting the time to let it set in the fridge). You can put it in a freezer safe container or bag and place it in the fridge or freezer to store it as well.
I mean seriously, how cute is this?
You could easily do this with white chocolate, dark chocolate, or even both! There’s really no limit to the combinations of chocolate/candy/sprinkles – leave me a comment below or tag your photos on Instagram with @stressbaking and the hashtag #stressbaking to show me what you come up with!
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Leftover Halloween Candy Bark
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Prep Time: 15 mins - Total Time: 15 mins
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Yield: 30ish pieces -
Category: Dessert
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Pin RecipeDescription
Three ingredients for a sweet and salty way to use up leftover Halloween candy!
Ingredients
- 24 saltine crackers
- 3 cups semi-sweet chocolate, melted
- 10 pieces of candy, sliced
- Sprinkles (optional)
Instructions
- Prepare a baking sheet with parchment paper or a silicone baking mat. Place crackers side by side and touching, 4 down and 6 across. Set aside.
- Slice your candy into thin pieces. Set aside.
- Melt chocolate in a double broiler or microwave safe bowl. You want it to be pour-able, but not *too* thin. Add a little vegetable/canola oil to help thin it out if needed.
- Pour chocolate into an even layer on top of the saltine crackers.
- Place your candy and sprinkles in whatever pattern your heart desires across the surface of the chocolate. You’ll want to move relatively quickly so that the chocolate doesn’t harden before you’re done!
- Place completed bark in the fridge for 30 minutes to an hour to let set and completely harden. Remove from fridge and cut into pieces. Enjoy!
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These look really yummy and look exactly how I like mine. I make it this Christmas. I know it’s all in your recipe archive but there’s so much in there that I haven’t seen. Really good idea.
★★★★★