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Candy bar-stuffed Long Johns at Glazed & Infused
Candy bar-stuffed Long Johns at Glazed & Infused
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20 Great Candy-Inspired Sweet Treats In Chicago

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Candy bar-stuffed Long Johns at Glazed & Infused
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Just because you're too old to go trick-or-treating doesn't mean you can't still indulge that sweet tooth. In the spirit of Halloween, the following 20 places are offering fun, candy-inspired treats that hark back to the days of childhood. The only difference is these reimagined candy bars, candy corn cupcakes and candy-stuffed doughnuts are better than any of the sweets you had as a kid.

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Note: Restaurants on this map are listed geographically.
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The Boarding House

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The Boarding House’s luxurious take on a candy bar by pastry chef Julia Fitting is a chocolate lover's dream. It's made of flourless chocolate cake with chocolate crunch and chocolate ice cream.

Bohemian House

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The chef-driven Eastern European restaurant in River North is offering an elevated take on Snickers with a dessert that combines the flavors of dark chocolate custard with housemade salt caramel ice cream, candied peanuts, butterscotch and cocoa tuile.

Grant Legan

La Sirena Clandestina

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Marianna Reynolds is using her talents to bring magic shells to life. Her version of the popular dessert product combines dark chocolate mousse and milk chocolate caramel with some dried piri piri peppers for a bit of heat. It’s layered with cashew candy and hand-dipped in a chocolate shell for a product that tastes like a gourmet Crunch bar.

La Sirena Clandestina

Replay Beer & Bourbon

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Almost everybody loves Reese’s Peanut Butter Cups so at Replay the classic candy gets a fun, holiday inspired upgrade that combines homemade frozen dark chocolate mousse with peanut butter whipped cream and frozen Peanut Butter Cup pieces.

Replay

Foodlife

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Candy corn, the sweet Halloween staple, makes an appearance at Foodlife in the form of cupcakes. Each one is topped with three layers of frosting, mimicking the candy’s traditional white, orange and yellow pattern.

Anjali Pinto

Pastry chef Meredith Larke is putting a Vietnamese spin on her childhood favorite Red Hots. The dessert features a cinnamon tamarind molasses with kabocha squash cheesecake and a toasted walnut crust. It’s garnished with tamarind spice marshmallows and cinnamon candied walnuts to create a fiery dish appropriate for the cold weather.

Jason Little

The Publican

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Mathew Rice’s “Ice Cream Bombe” is a take on the classic candy bar Take 5. The dish incorporates pretzel ice cream, chocolate-covered pretzels, peanut butter nougat and malted caramel together in a crunchy chocolate shell.

The Publican

Glazed and Infused

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Glazed and infused is going the distance and offering the best of both worlds. Its Long John donuts are being stuffed with full size candy bars for a massive sugar overload that'll rock your socks off.

Cantina 1910

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In honor of the Day of the Dead, pastry chef Andrew Pingul is serving a play on Snickers, which was his grandfather’s favorite candy bar. The Churro of the Dead is a Mexican reinterpretation that melds peanut butter mousse, salted caramel and dark chocolate with the traditional fried dough.

Marc Much

The Aviary

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It’s no surprise that the avant-garde cocktail bar would create the most decadent version of a Snickers bar. Here, foie gras is topped with nougat and covered in chocolate for several ridiculously lavish bites.

Barry Brecheisen

Filini Restaurant and Bar

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For its All Hallow’s Eve celebration on Oct. 31st, Filini will offer a unique sundae flavor. These giant creations are served in oversized martini glasses and the specialty of the night is a reimagining of caramel apple lollipops. It features refreshing caramel apple sorbet served with candied apples, toasted peanuts and sticky caramel sauce.

Filini

The Langham

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Stop in on Oct. 31 for a special Halloween Afternoon Tea Menu. Among the items offered will be a “Candy Corn” verrine, (cream cheese mousse, pumpkin custard and housemade marshmallow) a tri-colored treat designed to resemble the iconic candy.

The Langham

Swift & Sons

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At the recently-opened West Loop steakhouse, pastry chef Meg Galus is creating a collection of housemade sweets for guests to enjoy from a custom-built chocolate trolley. The items are priced per-piece ($3) and include mini candy bars and chocolate lollipops.

Swift & Sons

DMK Burger Bar

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The "All Treats No Tricks Shake" is the ultimate candy lovers’ milkshake. It’s loaded with M&M’s, Butterfingers, Reese’s Pieces and Snickers and can also be spiked with choice of rum or whisky.

DMK

Summer House Santa Monica

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If you’re looking for an escape from the fall season, the Lincoln Park beach house restaurant is just the place to be. The California vibes will have you forgetting about the cold weather while pastry chef Erin Mooney’s homemade malted milk ball rice crispy treats are the perfect Halloween treat.

Anjali Pinto

Ada Street

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Celebrate Halloween all weekend at Ada St., where you’ll be able to build your own caramel apples from Oct. 30 to Nov. 1. Each apple can be customized with a number of toppings such as crushed Butterfinger bars, green apple pop rocks, mini M&M’s and more.

Lindsey Becker

The Dawson

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The Dawson is giving away mini candy bar bites to guests on Halloween night. Pastry chef Ashley Torto will be making an interpretation of a 100 Grand Bar with crisped rice covered in caramel and coated in chocolate.

The Dawson

Mindy's Hot Chocolate

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Acclaimed chef Mindy Segal has been delighting Chicagoans for years with exceptional desserts at her popular Wicker Park restaurant. For Halloween, her light and chewy homemade marshmallows go great with the renowned hot chocolate or in a s’mores sandwich.

Anthony Tahlier

Mercat a la Planxa

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The Spanish restaurant is serving a playful horchata bon bon dessert based off the classic sweet. Their version begins with a base of horchata ice cream that’s then covered in a layer of dark chocolate and topped with cinnamon, puffed rice, coconut crème and Marcona almond brittle.

Mercat a la Planxa

C Chicago

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Chicago Cut's fancy seafood restaurant offers French-inspired sweets on its brunch menu. The housemade petit fours served at the end of each meal include litchi and blood orange pate de fruit as well as dark chocolate mendiant with toasted hazelnut and white chocolate.

C Chicago

The Boarding House

The Boarding House’s luxurious take on a candy bar by pastry chef Julia Fitting is a chocolate lover's dream. It's made of flourless chocolate cake with chocolate crunch and chocolate ice cream.

Bohemian House

Grant Legan

The chef-driven Eastern European restaurant in River North is offering an elevated take on Snickers with a dessert that combines the flavors of dark chocolate custard with housemade salt caramel ice cream, candied peanuts, butterscotch and cocoa tuile.

Grant Legan

La Sirena Clandestina

La Sirena Clandestina

Marianna Reynolds is using her talents to bring magic shells to life. Her version of the popular dessert product combines dark chocolate mousse and milk chocolate caramel with some dried piri piri peppers for a bit of heat. It’s layered with cashew candy and hand-dipped in a chocolate shell for a product that tastes like a gourmet Crunch bar.

La Sirena Clandestina

Replay Beer & Bourbon

Replay

Almost everybody loves Reese’s Peanut Butter Cups so at Replay the classic candy gets a fun, holiday inspired upgrade that combines homemade frozen dark chocolate mousse with peanut butter whipped cream and frozen Peanut Butter Cup pieces.

Replay

Foodlife

Anjali Pinto

Candy corn, the sweet Halloween staple, makes an appearance at Foodlife in the form of cupcakes. Each one is topped with three layers of frosting, mimicking the candy’s traditional white, orange and yellow pattern.

Anjali Pinto

Embeya

Jason Little

Pastry chef Meredith Larke is putting a Vietnamese spin on her childhood favorite Red Hots. The dessert features a cinnamon tamarind molasses with kabocha squash cheesecake and a toasted walnut crust. It’s garnished with tamarind spice marshmallows and cinnamon candied walnuts to create a fiery dish appropriate for the cold weather.

Jason Little

The Publican

The Publican

Mathew Rice’s “Ice Cream Bombe” is a take on the classic candy bar Take 5. The dish incorporates pretzel ice cream, chocolate-covered pretzels, peanut butter nougat and malted caramel together in a crunchy chocolate shell.

The Publican

Glazed and Infused

Glazed and infused is going the distance and offering the best of both worlds. Its Long John donuts are being stuffed with full size candy bars for a massive sugar overload that'll rock your socks off.

Cantina 1910

Marc Much

In honor of the Day of the Dead, pastry chef Andrew Pingul is serving a play on Snickers, which was his grandfather’s favorite candy bar. The Churro of the Dead is a Mexican reinterpretation that melds peanut butter mousse, salted caramel and dark chocolate with the traditional fried dough.

Marc Much

The Aviary

Barry Brecheisen

It’s no surprise that the avant-garde cocktail bar would create the most decadent version of a Snickers bar. Here, foie gras is topped with nougat and covered in chocolate for several ridiculously lavish bites.