Halloween Bark Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 379kcal

Author: Becky Hardin

Complete with candy eyes, candy corn, and sprinkles, this dark and white chocolate Halloween bark is so simple to make for spooky season!

Print Recipe

US Customary - Metric

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

*I used a combination of dark and white melting chocolates to get that spooky swirl, but feel free to use any kind you like. Orange, purple, or green melting wafers would be great for a more colorful option.

Tips:

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.

Storage: Store chocolate 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.

Nutrition