Candy Corn Halloween Chocolate Bark Recipe

Candy Corn Halloween Chocolate Bark  – oh I have made quite a a few versions throughout the years. This yummy and addictive treat is perfect for those loving the melding of salt, sweet and crunchy.

I call this recipe the Heinz 57 Halloween Chocolate Bark because pretty much anything from the pantry can go into this recipe, plus the added bonus of using up leftover Halloween candy. The reward is without fail the recipe comes through to make a delicious party treat.

How To Make Candy Corn Halloween Chocolate Bark

Ingredients

• One sleeve of salted saltines
• 8 ounces Chocolate Chips, milk or dark or semi-sweet
• 1 cup Brown Sugar
• 1 cup Butter
• Crushed nuts
• Pretzels broken up
• Candy Corn
• Halloween sprinkles
• Anything salty, sweet or crunchy in the cupboard or from the Halloween leftover candy. Pick your favorites.
• Parchment Paper

TIP! There are a few tips and tricks to make this recipe easy. While the recipe itself is absolutely easy; the clean up can be messy and sticky if you go astray with prepping the pan.

Directions

1. Line a Jelly Roll pan with parchment paper. This is key. If the pan is not lined with parchment paper then the chocolate bark will stick to the pan (and that makes one ugly sticky mess!)
2. Lay one sleeve of saltines (approximately 40) salt side down.
3. Second tip: Salt side down! Leave a slight space between each cracker. Split crackers in half if needed to fill in area a whole cracker is too big.
4. Combine brown sugar and butter into a medium sauce pan and bring to a boil over medium heat.
5. When the mixture is coming to a boil you can stir the mixture, but as soon as the mixture comes to a boil … STEP AWAY FROM THE PAN FOR THREE MINUTES ! This is absolute key so mixture will become toffee. I know it is tough to do, but you will be aptly rewarded with liquid toffee if you do and the mixture will not burn the pan.
6. After three minutes gently drizzle the liquid toffee evenly over the crackers.
7. Sprinkle the chocolate chips over the toffee and crackers and again, wait 3-5 minutes so the chocolate chips will soften.
8. Spread the melting chocolate chips over the crackers with a spatula.
9. Add your Heinz 57 variety of crunchy, salt and sweet snacks. For this version I added nuts, broken up pretzels, nuts, candy corn, leftover Halloween candy and Halloween sprinkles.
10. Pop into the refrigerator to set for at least an hour.
11. Remove from refrigerator and break apart into chocolate bark.
12. Store in an airtight container.
13. If you store the bark in the refrigerator in an airtight container make sure to remove before serving so the bark warms to room temperature.

More Halloween Recipes

Halloween Puffcorn Treat

Walnut Shell Halloween Pumpkins and Spiders

Creative Pumpkin Recipe Round Up

Print Pin

Candy Corn Halloween Chocolate Bark

Easy recipe to use leftover Halloween candy and candy corn.

Course Dessert

Cuisine American

Keyword Candy Corn Halloween Chocolate Bark

Prep Time 30 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author The Savvy Age

Ingredients

• One sleeve of salted saltines
• 8 ounces Chocolate Chips milk or dark or semi-sweet
• 1 cup Brown Sugar
• 1 cup Butter
• Crushed nuts
• Pretzels broken up
• Candy Corn
• Halloween sprinkles
• Anything salty sweet or crunchy in the cupboard or from the Halloween leftover candy. Pick your favorites.
• Parchment Paper

Instructions

• Line a Jelly Roll pan with parchment paper. This is key. If the pan is not lined with parchment paper then the chocolate bark will stick to the pan (and that makes one ugly sticky mess!)
• Lay one sleeve of saltines (approximately 40) salt side down.
• Second tip: Salt side down! Leave a slight space between each cracker. Split crackers in half if needed to fill in area a whole cracker is too big.
• Combine brown sugar and butter into a medium sauce pan and bring to a boil over medium heat.
• When the mixture is coming to a boil you can stir the mixture, but as soon as the mixture comes to a boil ... STEP AWAY FROM THE PAN FOR THREE MINUTES ! This is absolute key so mixture will become toffee. I know it is tough to do, but you will be aptly rewarded with liquid toffee if you do and the mixture will not burn the pan.
• After three minutes gently drizzle the liquid toffee evenly over the crackers.
• Sprinkle the chocolate chips over the toffee and crackers and again, wait 3-5 minutes so the chocolate chips will soften.
• Spread the melting chocolate chips over the crackers with a spatula.
• Add your Heinz 57 variety of crunchy, salt and sweet snacks. For this version I added nuts, broken up pretzels, nuts, candy corn, leftover Halloween candy and Halloween sprinkles.
• Pop into the refrigerator to set for at least an hour.
• Remove from refrigerator and break apart into chocolate bark.
• Store in an airtight container.
• If you store the bark in the refrigerator in an airtight container make sure to remove before serving so the bark warms to room temperature.

Notes

TIP! There are a few tips and tricks to make this recipe easy.

While the recipe itself is absolutely easy; the clean up can be messy and sticky if you go astray with prepping the pan. Line the pan with parchment paper - this is crucial!