Chop up those miniatures, add whatever else
you have and make bark. See the recipe
above at CompletelyDelicious.com.

Many American households woke up today to lots of Halloween candy. You can eat some of it as is, but we especially like this solution from BrownEyedBaker.com, who adapted it from this Bon Appetit recipe:

Turn it into chocolate bark studded with pieces of Halloween candy.

And on top of that, make it an annual tradition. We hereby proclaim that the day after Halloween is Leftover Candy Bark Day.

Use whatever candy appeals to you. If you’re not sure if certain combinations work (Junior Mints and Peanut Butter Cups, for example), pop them into your mouth and see how they blend.

If you need to round out the ingredients, add whatever you have at home: baking chips, cookie pieces, nuts, potato chips, pretzels, shredded coconut, and so on.

You’ll also need a base chocolate to hold all the pieces. You can use milk, semisweet or white chocolate. We bought two bags of Guittard semisweet chips and one bag of white chocolate chips at our supermarket.

 
RECIPE: LEFTOVER HALLOWEEN CANDY BARK

Ingredients For About 2 Pounds/30 Servings

This is just a guideline; use whatever you have. The ingredients below focus on peanut butter-flavored candies. Prep time is 15 minutes, cook time is 1 hour.

 
Preparation

1. LINE a 12 x 12-inch* baking pan or a baking sheet with parchment paper; set aside.

2. PLACE the chopped chocolate in a medium bowl and microwave at 50% power in 30-second increments, stirring after each, until it is completely melted and smooth.

3. POUR the chocolate onto the prepared baking sheet and, using an offset spatula, spread it into a thin layer (¼-inch thick yields about a 12×10-inch rectangle*).

4. SPRINKLE the melted chocolate with the chopped Butterfingers, Heath bars, peanut butter cups and honey roasted peanuts, making sure all pieces touch the melted chocolate so they adhere. Lightly press down on them as an extra effort to make sure the candy adheres to the chocolate. Refrigerate for 30 minutes.

5. MELT the white chocolate using the same method as the bittersweet chocolate in Step 2, until completely smooth. Using a spoon, drizzle the white chocolate over the chilled bark in a zigzag pattern.

6. SCATTER the M&Ms and/or Reese’s Pieces over the white chocolate drizzle, and again press to make sure the candy adheres to the melted white chocolate. Chill again until the white chocolate is set, about 30 minutes.

TOP PHOTO: Add cookies to your Halloween Bark. Photo courtesy Taste Of Home. Here’s the recipe. BOTTOM PHOTO: Peanut-oriented bark (recipe above). Photo courtesy BrownEyed Baker via Bon Appetit.

 
*You can use whatever size pan or sheet you have. You don’t have to spread the chocolate to cover the entire area. Just keep it 1/4-inch to 1/2-inch thick and the candies pressed into it will add the heft.