Halloween Bark

5 from 1 vote

Indulge in this festive Halloween Bark! A tantalizing mix of chocolates and candies, it's the perfect blend of sweet, salty, and spooky. Easy to make and even better to eat, it's the ultimate Halloween treat that'll delight both kids and adults alike.

Prep Time5

Cook Time10

Cooling time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 315kcal

Author: Briana

Equipment

offset spatula
large baking sheet
parchment paper
rubber spatulas
microwave safe mixing bowls

Ingredients

12 ounces dark chocolate melting wafers (or chocolate bars chopped into small pieces)
6 ounces white chocolate melting wafers (or chocolate bars chopped into small pieces)
⅓ cup M&MS
½ cup Reese's peanut butter cups, chopped (about 12 mini reese's peanut butter cups)
¼ cup candy corn
¼ cup candy pumpkins
½ cup mini pretzels
¼ cup Twix, cut into pieces
¼ cup mini Snickers, cut into pieces
½ tablespoon Halloween googly eyes (various sizes)
1 tablespoon Halloween sprinkles (optional)
½ teaspoon flaky salt

Instructions

Line a large baking sheet with parchment paper, allowing enough to hang off the sides for easy removal. Set aside. Measure out the remaining ingredients and have everything ready to go. This chocolate bark is ready really quickly so it's important to have everything ready in advance.
Melt the 12-ounces dark chocolate wafers. Use either a double boiler method or microwave in a microwave-safe bowl to melt the wafers in 15-20 second intervals at 50% power. Stir thoroughly. If not melted, continue for 15-second increments until melted, or until just about melted. Continue stirring, to melt the rest of the chocolate with the residual heat. Once the dark chocolate is completely melted, pour it onto the parchment-lined baking sheet and spread it evenly in a thin layer to the edges using an offset spatula.
Melt the 6 ounces of white candy melts in a separate bowl, quickly and efficiently, in quick intervals in the microwave at 50% power, or using the double boiler method. Now, add dollops of the melted white chocolate over the top of the dark chocolate, about 1-2 inches apart. Create circular swirls using the back of a spoon, a toothpick, or wooden skewer. Have fun with the design!
Sprinkle the candy corn, candy pumpkins, pretzels, Reese’s, M&Ms, candy eyeballs, Twix pieces, Snickers pieces, and Halloween sprinkles, all over the chocolate. Press lightly to adhere. Top with optional flaky sea salt all over the top of the chocolate.
Place the sheet pan in the refrigerator for 1-2 hours or until the chocolate is completely hardened. Remove the bark from the sheet pan by lifting the parchment paper out. You should be able to gently pull the parchment paper off of the back of the bark. Cut the bark into irregular shapes and serve cold. Enjoy!
Store leftovers in an airtight container in the fridge for up to 7-10 days. Allow to sit out at room temperature for 1-2 minutes before enjoying. We don't recommend freezing.

Notes

The candies used are just a suggestion, use whatever you like!
Use candy melts (or melting wafers) for best results. Candy wafers are made with oil in addition to chocolate, and they melt better in the microwave. If you don't have candy melts, use chocolate bars cut into pieces with a sharp knife over chocolate chips. Chocolate chips are meant to retain their shape when baking whereas chocolate can be melted down easier.
Melt the chocolate very gently. Melt chocolate on low heat and avoid direct high heat. Using a double boiler or microwaving in short intervals and stirring frequently can help. Set the microwave power to 50% or lower and melt in increments of 15-20 seconds, stirring for 5 to 10 seconds between each increment. When the chocolate is almost all the way melted, don't return it to the microwave, and instead keep stirring. The residual heat will continue to melt the chocolate.
Use a double boiler method for even gentler melting. If possible, use a double boiler on the stovetop for even smoother, chocolate melting results. Place a small saucepan on the stove with an inch or two of water at the bottom. Placed a large heat-safe bowl over the top of the saucepan. Make sure that the water does not touch the bottom of the bowl. Bring the water to a gentle boil. Add the chocolate wafers and stir using a rubber spatula until melted. Be careful to ensure no steam escapes into the chocolate.
Always ensure that the equipment (bowls, utensils, etc.) are completely dry when melting chocolate. Even a small amount of water can make the chocolate seize up.
Work quickly. Once the chocolate is melted, spread it on the prepared baking sheet with an offset spatula and work quickly to melt the second batch of white chocolate to pour over top. The chocolate will begin to solidify quickly, so make your designs, and add toppings, pressing them in lightly to adhere.
Allow the bark to chill completely. Place the chocolate bark in the fridge uncovered for 1 to 2 hours until it is completely solid. We don't recommend putting the chocolate bark in the microwave as it will create condensation over top of the bark.

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