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Leftover Candy Chocolate Bark

Leftover Candy Chocolate Bark

Published October 13, 2026

Melted chocolate spread thin and loaded with chopped candy bars, candy-coated chocolates, pretzels and sprinkles.

Melt in short bursts and stir between each to avoid scorching. Use a mix of sizes; small pieces fill gaps and big ones look dramatic.

Keeps 2 weeks airtight in a cool place. Press toppings lightly so they stick once set.

Cook time
20 min
Rating
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Ingredients

Scale
Measurement units
  • 12 oz semisweet chocolate
  • ¾ cup chopped Halloween candy for the base layer
  • ¼ cup chopped Halloween candy for the final layer
  • ½ cup pretzels
  • 2 tbsp sprinkles
  • ¼ tsp flaky salt

Instructions

Prep
Line a rimmed baking sheet with parchment.
Chop the candy bars into small pieces and break pretzels into pieces.
Equipment: rimmed baking sheet, parchment paper
Melt the chocolate
Microwave semisweet chocolate (12 oz) in a microwave-safe bowl in 30-second bursts, stirring between each, until almost melted with a few small lumps, then stir until smooth.
Spread the melted semisweet chocolate (12 oz) into a rough 9 by 12-inch rectangle, about a quarter inch thick, on the parchment.
Equipment: parchment paper, microwave-safe bowl
Top
While the chocolate is still wet, scatter chopped Halloween candy for the base layer (¾ cup) and pretzels (½ cup) over semisweet chocolate.
Finish with chopped Halloween candy for the final layer (¼ cup), sprinkles (2 tbsp) and flaky salt (¼ tsp), pressing lightly.
Set and break
Refrigerate about 30 minutes, until firm, then break into 16 pieces.

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