Get ready for a spooky treat with my fun and festive Halloween bark recipe! Loaded with candy eyes, sprinkles, and candy corn, this swirled dark and white chocolate bark is perfect for Halloween parties or a fun family activity. It looks so cute and festive, and of course it tastes delicious too!
White Chocolate Halloween Candy Bark
My Halloween candy bark is quick (just 10 minutes!), simple, and completely customizable. The combination of dark chocolate and white chocolate in this Halloween bark creates a dramatic, marbled look that’s perfect for spooky celebrations. Topping it with candy eyes, candy corn, and Halloween sprinkles adds character and texture. But you can swap in your favorite Halloween candies for a personal twist–it’s a great way to use up leftovers!
My kids love helping me make this white chocolate Halloween bark. Adding the candies is their favorite part! It’s such a fun Halloween activity for us to do together as a family, and we look forward to it every year. They love bringing it to school to share with their friends!
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Keep Your Candy Eyes Perfectly Positioned
When placing candy eyes on your Halloween chocolate bark, press them gently into the still-wet chocolate, but slightly rotate them so the flat back makes full contact. This helps them adhere securely and prevents them from tipping or sinking as the chocolate sets.
Halloween Bark Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Ingredients
- 10 ounces dark melting chocolate
- 10 ounces white melting chocolate *
- 2 ounces Halloween sprinkles
- ½ cup candy corn
- 1 package candy eyes
Instructions
- Melt both of the chocolates according to the directions on the packaging.10 ounces dark melting chocolate, 10 ounces white melting chocolate
- Line a baking sheet with parchment paper.
- Pour the dark chocolate onto the sheet pan and spread it out to a thin, even layer.
- Gently pour the white chocolate over the white chocolate. Using the back of a spoon, swirl the two chocolates together just until they have a marbled look.
- Sprinkle the Halloween sprinkles and candy corn over the wet chocolate.2 ounces Halloween sprinkles, ½ cup candy corn
- Add pairs of candy eyes all over the chocolate.1 package candy eyes
- Allow the chocolate to set for 30 minutes.
- Cut or break apart the chocolate into individual portions.
Notes
- Melting wafers are designed to melt smoothly without tempering, but don’t overheat them.
- If your wafers are a little thick or stiff, adding 1 teaspoon of vegetable oil, coconut oil, or shortening per ½ cup of wafers helps make the chocolate smoother and shinier.
- Pour the melted chocolate and use an offset spatula to spread it into a thin, even layer for easier snapping later
- You’ll need to work quickly once the chocolate is spread, as it cools fast. Have all your toppings ready to go ahead of time!
- Let it cool at room temperature or in the refrigerator for about 30 minutes before trying to break it up. Otherwise, it may bend rather than snap.
- Avoid covering your bark while it’s warm to prevent condensation, which can dull the chocolate.
- Use a large chef’s knife to cut the bark once it is fully set. Just press down firmly until it cracks.
How to Store and Reheat
Store leftover Halloween bark in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. It’s important to wrap it well so that the chocolate doesn’t discolor. You can wrap individual slices, or wrap it whole on the baking sheet. Cover it with plastic wrap and foil and then place it in a Ziplock bag. You can thaw it at room temperature or in the refrigerator.
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