Chocolate Halloween Bark Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 379kcal

Author: Becky Hardin - Easy Dessert Recipes

Time to get spooky with this super fun Halloween bark! Complete with candy eyes and sprinkles, this dark and white bark is simple and easy to make and perfect for your Halloween party.

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Equipment

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 sheet pan 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

Melt the chocolate slowly so that it doesn't burn. You can melt it in small increments in the microwave, or use a double boiler. Burnt chocolate will taste bitter.
Use melting chocolate for the best results.
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