Cut up all the candy into 1/4" - 1/2" pieces or slices using a very sharp knife. Don't cut up the candy corn. Set each type on its own pile on a dinner plate.
Line a 9"x13" rectangular baking sheet with foil.
Melt chocolate chips in a double boiler over medium heat stirring until all lumps are gone. Pour it immediately onto the foil covered baking sheet. Spread until almost even with a spatula. Tap the pan lightly on the counter to even out the chocolate.
Working quickly before the chocolate sets, place the candy randomly over the melted chocolate. Take care to press each piece down into the chocolate so that it will stay put later as the bark hardens.
Set pan in a cool place overnight to harden or leave in the refrigerator until hard if you are in a hurry.
When cool, cut into pieces with a sharp knife. Store in an airtight container.