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.
12 oz. bag of chocolate chips
8 oz. bag of candy corn
Any other candy that you like! I chose Reese's and Haeth bars.
Start by lining a baking sheet with a piece of foil. Then melt your chocolate chips in the microwave for thirty seconds, stir them, and then melt for another 30 seconds. If they aren't completely melted after stirring, simply heat for another 15 seconds and stir again.
Pour the melted chocolate over the foil and spread out over the whole sheet so that your chocolate layer is about 1/4 inch thick.
Sprinkle candy corn over the chocolate layer and then rest of your chopped up candy pieces.
Let the chocolate sit at room temperature until it hardens, this may take over an hour, but you can cheat and put it into the refrigerator (I've noticed that the chocolate will be less shiny if you do this)
Peel the foil off the bark and place on a cutting board. Break the bark into large pieces, and, enjoy!