I've set myself a candy-corn per diem for the month of October. I have self control issues around these cute little triangular puffs of sugar. So I've stuck them into chocolate to remind myself that they are in fact part of the dessert family and not to be consumed in extreme excess. This semi backfired, because adding them to chocolate bark made them taste EVEN BETTER.
At this point, I consider myself a chocolate barker. I make all types of bark: white chocolate with dried fruit and nuts, dark chocolate with orange slices, milk chocolate, marshmellows and graham crackers...you get the idea.
There really aren't many rules to barking, you just melt chocolate, spread it out over a piece of foil, and decorate it with whatever edible treats you like. Then you let it set and cool, break it up into pieces and enjoy.