Halloween Bark
This Halloween Bark is the easiest sweet treat you’ll ever make: melt chocolate (you can even do this in the microwave), sprinkle with candy, eyeballs or sprinkles, let cool, and it’s ready!
This Halloween Bark is Foolproof
If you’re looking for the easiest, most foolproof recipe to make Halloween bark, you’ve come to the right place. Halloween Recipe Headquarters, you could say.
This site has been known for Halloween desserts and savory treats for many years, with over 600,000 people coming here for spooky recipes.
Whether you want to make this Halloween candy bark recipe with candy corn and sprinkles, a bunch of candy eyeballs, chopped up leftover candy from trick-or-treating, nuts, pretzels, cookies, seeds, or just about anything else, this recipe will have you in and out of the kitchen with the cutest, sweetest treat to eat in no time.
Why You Will Love This Halloween Chocolate Bark
- No baking required! This comes together in minutes using just your stovetop or microwave.
- This is a fun, hands-on recipe to make with kids, or friends! Everybody can help sprinkle once the chocolate melts.
- It’s a great shareable treat for parties, and also great for gifting in festive bags or spooky tins.
How to Make Halloween Candy Bark
1. MELT. Melt the chocolate in a double boiler or microwave, stirring frequently until it is just melted and smooth.
2. POUR. Pour the melted chocolate on a parchment paper-lined baking sheet. Using a knife or offset spatula, spread the chocolate until it is in an even layer about 1/4- to 1/2-inch thick (this is pretty flexible so don’t worry about the exact thickness).
3. SPRINKLE. Immediately sprinkle the toppings over the melted chocolate.
4. FINISH. Allow the bark to harden at room tempreature for at least 2 hours or until it is firm enough to break into pieces, or transfer to the fridge and chill 30 minutes until hard. Break into pieces with your hands or cut with a sharp knife, then store at room temperature in an airtight container.
What Chocolate to Use for Halloween Chocolate Bark
The variety of chocolate that you can use to make this Halloween bark recipe is more flexible than you might think! I originally wanted to use a bar of bittersweet chocolate (chopped up) to melt and make Halloween candy bark.
Well, I was distracted at Trader Joe’s by a crazy toddler trying to throw tofu in my cart. OK, it was my own toddler. We didn’t need tofu. But the point is, I accidentally bought a bittersweet bar with almonds.
But you know what? I chopped it up and melted it and it worked just fine for this Halloween chocolate bark!
Other types of chocolate you can use for this bark include semisweet/bittersweet/dark chocolate/milk chocolate chips, or almond bark or white chocolate candy melts. Semi-sweet chocolate chips are usually in my cupboard, so I often use those.
Basically, if it’s a type of chocolate that you can melt, you can use it to make this Halloween bark recipe!
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Melt the Chocolate on the Stove or in the Microwave
There’s also flexibility with how you can melt the chocolate for this Halloween bark recipe. I vastly prefer melting the chocolate in a double boiler.
Nobody owns a real double boiler, so just use Bon Appetit’s instructions for how to make a double boiler with a pot and a bowl. It works like a charm!
I think that the double boiler method gives you more control over how the chocolate is melting (because it’s easier to keep an eye on it) and it makes it MUCH less likely that you’ll over cook the chocolate and ruin it.
However, if you’d like to use the microwave for this Halloween candy bark, place the chocolate in a microwave-safe bowl or large glass measuring cup and microwave it in 15 second increments until it’s smooth, stirring between each 15 second increment.
If you get to the point where you think it’s almost all melted, just keep stirring until it’s smooth instead of microwaving it again. Chances are, it just needs a few more stirs, and you’re ready to make Halloween chocolate bark. You don’t want to overcook it!
Home Chef Tips for Halloween Chocolate Bark
- Once you spread the chocolate onto the pan, you’ll have a limited amount of time to sprinkle on the toppings before the chocolate cools.
- Make sure you have all of your toppings prepped before you begin to melt the chocolate.
- If you need to chop or unwrap anything, do it first. You’ll want your toppings easily accessible and ready to sprinkle when the chocolate is ready.
About the Toppings I Used for This Candy Bark (Halloween)
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To top this fun Halloween treat, I used my favorite Halloween sprinkles, candy corn, and then additional candy eyeballs (there were some eyeballs in the sprinkles mix, but I wanted even more Halloween fun).
Other Topping Ideas for this Halloween Bark Recipe
The variety of toppings you can add to the top of this Halloween bark recipe are basically endless! Some other ideas to top this Halloween chocolate bark that would be delicious are:
- pretzels
- leftover Halloween candy, like M&Ms, Reese’s pieces or candy bars (chop them into bite-sized pieces, if necessary)
- nuts, like almonds, peanuts or shelled pistachios
- dried fruit, like cranberries or chopped dried apricots
- broken up potato chips
- Oreo cookies, especially Halloween-colored ones (chop them up a bit)
- flaky sea salt
- mini marshmallows
- gummy worms
- granola
- broken up graham crackers
- flaked or shredded coconut
- roasted pumpkin seeds (pepitas)
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Halloween Bark
Ingredients
- 1 pound semisweet or bittersweet chocolate chips (or chopped up chocolate bars)
- ⅓ cup candy corn
- ¼ cup Halloween sprinkles and/or candy eyeballs
Other Topping Ideas to Add or Swap In:
- pretzels
- leftover Halloween candy like M&Ms, Reese’s pieces or candy bars (chop them into bite-sized pieces, if necessary)
- nuts like almonds, peanuts or shelled pistachios
- dried fruit like cranberries or chopped dried apricots
- broken up potato chips
- Oreo cookies especially Halloween-colored ones (chop them up a bit)
- flaky sea salt
- mini marshmallows
- gummy worms
- granola
- broken up graham crackers
- flaked or shredded coconut
- roasted pumpkin seeds (pepitas)
Instructions
- Line rimmed baking pan with parchment paper.
- Place chocolate in a double boiler and cook until chocolate is melted and smooth, stirring frequently (see Notes below for microwave directions).
- Pour melted chocolate onto prepared pan. Using knife or offset spatula, spread chocolate until it is 1/4- to 1/2-inch thick.
- Sprinkle candy corn and sprinkles, candy eyeballs and any other toppings evenly over chocolate.
- Allow to harden at room temperature for at least 2 hours or until very firm, or transfer to refrigerator and chill 30 minutes or until firm enough to break into pieces.
- Serve immediately or store in air-tight container in a cool place.
