Fernando Desa, executive chef of Goya Foods, shared his recipe for "Halloween Candy Bark." He told Fox News Digital this sweet treat is an easy way to use up leftover Halloween candy.

In a large saucepan, melt 1 cup of butter and 1 cup of Goya Cane Sugar on medium-high heat. Bring the mixture to a boil for about 3 minutes while stirring to create a toffee.

Sprinkle the crushed candy canes on top, gently pressing them into the white chocolate. Chill and Break: Refrigerate the peppermint bark until completely firm, about 30 minutes to 1 hour.

Bark is one of those treats I seem to only make around the holidays. This combination of peppermint and chocolate is perfect for Christmas. And the great thing about bark ...

2 lbs. white chocolate Peppermint flavorings, optional DIRECTIONS Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler.

This Chocolate Bark Recipe is so much fun to make and is a tasty and colorful festive candy. You'll find that this particular recipe for an easy Valentine's Day treat will become one of your ...