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Halloween bark is made by melting chocolate, spreading it in a thin layer, and topping it with candy and snacks like candy eyeballs, candy corn, M&Ms, pretzel sticks, and more. This sweet treat is such an easy way to use up that leftover Halloween candy and is so much better than having plain candy bars.
Need more ideas for fun Halloween treats? Try another fun treat like Halloween mummy pumpkin bars, spooky Halloween ice cream sandwiches, or sugar-free spiderweb bark next time.
Looking for something to step up your Halloween candy game? This recipe will do exactly that. Take it to a Halloween party, make it a spooky treat for the classroom, or bring it into the office. It is so fun and creative that all your friends and guests will be so impressed. They don’t have to know it’s so easy!
The best part is you get to use whatever leftover candy your sweet tooth desires and it only takes minutes to make!
No matter what you choose, the base is simple: semisweet chocolate. Just add your favorite candy. But the highlight of the spooky snack is the edible googly eyes staring up at you. I got them on Amazon, but you might be able to find them at your local grocery store or even make your own. They are a must for this recipe. They just make it so fun and creepy at the same time.
How to Make Easy Halloween Chocolate Candy Bark
Here are the basic steps, with images, for this Halloween chocolate bark recipe. Skip down to the recipe card below for the full printable recipe.
1. Melt chocolate.
Melt the semi-sweet chocolate chips in a double boiler or in a microwave-safe bowl the microwave. If you place chocolate chips in the microwave, heat for 30 seconds, stir, and repeat until melted to avoid burning.
2. Pour the Chocolate and Add Candy
Pour the melted chocolate onto a parchment-lined baking sheet. Using a rubber spatula, spread into an even layer about ¼ inch thick.
White Chocolate Ghosts: pipe a knickel-sized circle onto the melted chocolate. Use a toothpick or knife to make a tail and arm. Add the candy eyes.
Candy cats: press the Reese’s into the melted chocolate. Add ears, a nose, and whiskers with white chocolate. Make small chocolate dots for eyes and stick the eyes on.
Mummies: place the Kit Kats into the chocolate and drizzle the white chocolate back and forth over the candy, leaving space to make it look like a mummy. Add the candy eyes.
Spider webs, cut the pretzel sticks in half with a knife or scissors. Arrange in a circle then pipe the white chocolate in a swirl around.
4. Refrigerate.
Place it in the fridge for at least 30 minutes until the chocolate has hardened.
5. Chop into Smaller Pieces and Serve
Once cooled, transfer to cutting board and use a sharp knife to cut into smaller pieces.
Recipe Variations
This easy Halloween dessert is made even easier by allowing you to choose the type of chocolate you’d like as your base. Make white chocolate bark using white chocolate chips or bark, or use milk chocolate or dark chocolate. You can also choose which of your favorite candies to incorporate. Here are some ideas to get you started:
- Use leftovers of your favorite Halloween candy like Snickers bars, Kit Kats, Reese’s pieces, or Reese’s peanut butter cups.
- Go the salty route and choose Mini pretzels, peanuts, or popcorn.
- Incorporate a sweet cereal like Golden Grahams.
- Get festive with candy eyes, Halloween sprinkles, or mini marshmallows for ghosts.
Freezing and Storing Tips
Allow the candy to cool to room temperature and then store in an airtight container in the freezer for up to 3 months.
If you make this Halloween bark recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Festive Treat Recipes
- Heathier Valentine’s Day Dessert Board
- Mini patriotic brownies
- Red white and blue yogurt popsicles
- Peppermint pretzel bites
- Peanut butter Ritz cookies
Halloween Candy Bark Recipe
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Ingredients
- 18 ounces semi sweet chocolate chips or chocolate bars
- 8 ounces white chocolate (I used Ghirardelli white chocolate melting wafers)
- 9-11 pretzel sticks
- 3-5 Reese's cups
- 1 pack Kit Kit's (4 sticks)
- Reese's pieces to taste
- Big and small candy eyes
Instructions
- Line a large baking sheet with parchment paper. Unwrap and prepare all of the candy in advance because this recipe goes quickly once you start. Place a piping bag or plastic freezer bag inside a tall cup for piping the white chocolate.
- Place the semi-sweet chocolate in a large microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. Repeat with the white chocolate in a smaller cup or bowl.
- Pour the melted chocolate on the prepared baking sheet and use an offset spatula to smooth it out into an even layer about 1/4-inch thick. Pour the white chocolate into the prepared bag and cut of a VERY small tip. Or use a very small writing tip, like Wilton 1.
- To make the ghosts, pipe a knickel-sized cirle onto the melted chocolate. Use a toothpick or knife to make a tail and arm. Add the candy eyes.
- For the cats, press the Reese’s into the melted chocolate. Add ears, a nose, and whiskers with white chocolate. Make small chocolate dots for eyes and stick the eyes on.
- To make the mummies, place the Kit Kats into the chocolate and drizzle the white chocolate back and forth over the candy, leaving space to make it look like a mummy. Add the candy eyes.
- For the spider webs, cut the pretzel sticks in half with a knife or scissors. Arrange in a circle then pipe the white chocolate in a swirl around.
- Arrange the Reese’s pieces in the empty spaces, along with more candy eyes. Fill in more blank space than you thin you should because each broken piece will be small and you want each to have some candy on it.
- Freeze until solid for 20-30 minutes and break or cut it into pieces before serving. Store it in the freezer for up to 3 months.
