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.

12 oz white chocolate, chopped 12 oz dark or semi-sweet chocolate, chopped 1/2 cup peppermint candy canes, crushed (about 5-6 candy canes) 1 teaspoon peppermint extract (optional, for extra flavor ...

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.

Candy Cane Pretzel Bark is perfect for peppermint lovers like me. Potato Candy is something your grandma might have made, but you haven't seen in years.