Halloween Bark
Learn how to make Halloween Chocolate Bark topped with pretzels and your favorite candy. It's super easy, and the sweet and salty flavor is so delicious!
Servings: 24 pieces
Calories: 112kcal
Ingredients
For Bark:
- 1 bag chocolate chips, see note
- ½ bag white chocolate chips
For Topping:
- 20 mini pretzels
- 15 candy corn
- 1 (1 ounce / 28 gram) pack bloodshot candy eyes
- ¼ cup green M&M's
- 1 to 2 tablespoons Halloween sprinkles
Equipment
- Nonstick Foil or Parchment Paper
Instructions
Prepare Bark:
- Line a large baking sheet with nonstick foil or parchment paper. Set aside.
- Place 1 bag chocolate chips into a medium bowl. Add the ½ bag white chocolate chips to a separate medium bowl.
- Melt the full bag of chocolate chips first. Microwave for 30 seconds, then stir well. Continue microwaving in 15 second increments, mixing really well in between, until chocolate is melted. Next, melt white chocolate chips using same process. Set aside.
- With a spatula, spread the dark chocolate over the lined baking sheet into a rectangle shape. The chocolate should be about ¼-inch (6 mm) thick.
- Using a spoon, drizzle the white chocolate over the dark chocolate.
- Drag a skewer (or the tip of a spoon or spatula) through the chocolate, creating 4 parallel lines.
- Drag the skewer back through the chocolate, in between the lines you just made (going in the opposite direction).
- Add the toppings, pressing them gently into the melted chocolate. Start with the largest toppings and end with the smallest toppings: pretzels firsts, followed by the candy corn, candy eyes, M&M's, and sprinkles (in that order).
- Freeze bark for 10 minutes (or refrigerate for 15 to 20 minutes), or until the chocolate is firm. Then cut into pieces with a knife, or break into pieces using your hands.
- Eat bark immediately, or store in your refrigerator or freezer for later. Enjoy!
Notes
Chocolate Chips - Chocolate chips typically come in bags ranging from 10 to 12 ounces (284 to 340 grams), and any size works for this recipe. I used dark chocolate chips and white chocolate chips, but you can use milk chocolate instead of dark. You could also use all dark chocolate, or all white chocolate. Chocolate bars also work (use three 3.5 ounce bars, for example). Chop them into pieces before melting.
Melting the Chocolate - Take your time when melting the chocolate. If it overheats, the chocolate will seize up, and you'll need to start over with a new bag. Stir really well in between each microwaving increment. If you don't have a microwave, melt the chocolate in a saucepan over medium-low heat (stirring constantly), or use a double boiler.
Candy + Toppings - Swap in your favorite Halloween candy and toppings. You need about ½ to 1 cup total, and almost anything chocolate goes! You can also add other toppings, such as nuts, cookies, and dried fruit.
Baking Sheet - I used an 11 x 17-inch (28 x 43 cm) baking sheet, but the exact size doesn't matter too much. Just spread the melted chocolate about ¼-inch (6 mm) thick no matter what size pan you are using.
Marbling the Chocolate - You'll find a more detailed look at how to marble the chocolate above this recipe card. And don't worry if it isn't perfect! No one will notice once you add the candy and pretzels.
More - Make sure to read the info before this recipe card for photos, helpful tips, different topping ideas + recipe variations, and more Halloween recipes!
Nutrition
Calories: 112kcal
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