- 12 ounces bittersweet chocolate chips
- 1/4 cup candy corn
- 1/4 cup sprinkles
- 1 cup assorted Halloween chocolates
- Line a baking sheet with parchment paper.
- Melt the chocolate chips and pour onto the parchment paper. Spread evenly to about 1/4 inch thick.
- Sprinkle the candy on top and chill for 1 hour. Transfer to a cutting board and chop. Store in an airtight container for up to 3 days.