Halloween Chocolate Bark
Indulge in this wickedly delicious Halloween Chocolate Bark. Sinfully sweet with eerie embellishments for a festive treat everyone loves!
Why We Love Easy Halloween Chocolate Bark
- This Halloween is crazy easy to make! Use your microwave to melt the chocolate, add fun themed-toppings, and chill. That’s it! This is a great treat to make with kids.
- I love mixing up the toppings and colors of this bark. Some years I’ll use gummy worms and make tombstone Hershey bar pieces to press into the top. Other times I’ll make pretzel brooms and use green candy pearls for a witchy look. There are so many options!
- You can easily double this recipe for the crowd at your Halloween party. I like to take the bark pieces and put them in treat bags with festive ribbon to hand out to friends and family.
Ingredients You’ll Need to Make Halloween Chocolate Bark
CHOCOLATE: For a nice color contrast, we’re using dark and white chocolate for this bark. I like Hershey’s special dark chocolate for an extra dark, almost black, look to the chocolate.
TOPPINGS: To give this chocolate bark some festive flair, you’ll need candy corn, Oreo cookies (regular size and minis), and candy eyes. You can also swap in your favorite themed Halloween candies (like gummy worms) if you don’t care for candy corn. No judgment here.
ICING: To stick the candy eyes to the Oreos you’ll need some icing. I grabbed a package of pre-made icing at the store, the kind that comes with a piping tip attached already. It makes this SUPER easy.
How to Make Halloween Bark
Jump to RecipeSTEP 1 Melt the dark chocolate in the microwave. First heat for 1 minute, stir and then heat for 30 seconds two times, stirring after each heating. Then spread the melted chocolate over a parchment paper-lined baking sheet in an even layer.
STEP 2 Melt the white chocolate in the microwave. Heat for 30 seconds, stir, and then in 15-second intervals until melted, stirring after each heating. Drizzle the white chocolate diagonally over the dark chocolate.
STEP 3 Use a toothpick or butter knife to swirl the white chocolate in the opposite diagonal from the drizzles. (You can swirl as much as you like, just don’t mix the chocolate together.) Then top the chocolate with candy corn, spreading it out over the pan.
STEP 4 Twist the Oreos apart so you have cookie halves with and without the cream filling. Add a dot of icing to the back of each candy eye and then stick them onto the Oreo halves, arranging them as you like. Gently press the Oreos into the chocolate with the eyeball side up.
STEP 5 Chill the chocolate for 1 hour in the fridge. Then remove the parchment paper from the baking sheet. Use a knife or your hands to break the sheet of chocolate bark into pieces. Piled onto a plate and enjoy!
Tips & Tricks
- You can use parchment paper or a silicone mat on the baking sheet. If you’re using parchment paper, make sure to leave some paper hanging over two of the edges for easy lifting later.
- I recommend using two different size candy eyeballs. It really adds some fun to the candy bark and you can use any extra for other fun Halloween treats, like these Monster Rice Krispie Treats.
- You can swap out the dark chocolate and white chocolate for melting wafers or almond bark if desired.
- If you want to give this bark some more color, change out the white chocolate for colored candy melting wafers, Orange, green, and purple are all great options to keep with the Halloween theme.
Halloween Bark Recipe FAQ
What is the difference between a chocolate bar and bark?
Chocolate bark is a large sheet of chocolate that’s usually covered in toppings like nuts, candy, pieces of chocolate, and even dried fruit. Chocolate bark gets its name from the craggy pieces looking like bits of bark from a tree once the sheet of chocolate is broken up.
Chocolate bars tend to be thicker, uniform in shape, and the add-ins are usually inside the bar instead of resting on top.
How do you keep chocolate bark from melting?
The easiest way to keep chocolate bark from melting is to keep it in the fridge until you’re ready to enjoy it. The more labor-intensive option is to temper the chocolate so that it’s stable at room temperature and won’t melt. Tempering the chocolate will also give it a nice sheen and snap once set. (You can also temper chocolate in the microwave instead of the stovetop.)
How long does candy bark last?
This chocolate bark will last for 2-3 weeks in the fridge in an airtight container. You can also store it on the counter at room temperature for up to 5 days.
Other Recipes You May Like
- Halloween Graveyard Chocolate Poke Cake
- Witches Brew Halloween Punch
- Hocus Pocus Chocolate Cupcakes
- Brownie Balls
- Saltine Cracker Toffee
- Mermaid Bark
- Peppermint Bark
Halloween Chocolate Bark
Equipment
- Parchment Paper or Silicone Mat
- Offset Spatula or Rubber Spatula
Ingredients
- 2 cups dark chocolate chips (12oz bag)
- ⅓ cup white chocolate chips
- ¼ cup candy corn
- 3 Oreo cookies
- 10 mini Oreo cookies
- Black icing
- Candy eyes
Instructions
- Line a baking sheet with parchment paper or a silicone mat. If using paper, make sure there is some overhang on two sides for easy lifting later. Set aside.
- Add the dark chocolate chips to a microwave-safe bowl. Microwave for 1 minute and then stir with a spoon. Microwave for another 30 seconds, stir, and repeat once more. The chocolate should be smooth at this point, but if not continue heating in 15-second intervals and then stirring.
- Spread the melted dark chocolate over the prepared baking sheet using a rubber or offset spatula to smooth it into an even layer.
- Melt the white chocolate chips in a separate bowl for 1 minute. Stir with a spoon until smooth. If the chocolate is not completely melted, microwave in 15-second increments and then stir after each heating until smooth.
- Drizzle the white chocolate diagonally across the dark chocolate. Then, drag a toothpick across the white chocolate in an opposite diagonal to create swirls. You can swirl as much or as little as you like, just don't completely stir the chocolate together.
- Place the candy corn pieces evenly all over the chocolate.
- Split the Oreos in half so that one side is bare and one has the cream filling. Using the black icing add a small dot of icing on the back of the candy eyes. Then place the eyes onto the cookie halves icing side down to "glue" on the eyes, arranging the eyes however you like. Gently press the cookies, eyes side up, into the chocolate.
- Place the baking sheet into the refrigerator for 1 hour to harden.
- Once the chocolate is set, use a knife or your hands to break the slab of chocolate bark into pieces. Serve immediately or chill until ready to enjoy.
Notes
- This bark will keep for 2-3 weeks in the fridge or 5 days at room temperature.
- I recommend storing any leftovers in an airtight container in the fridge. Putting a piece of parchment paper or waxed paper between layers of chocolate bark will help prevent them from sticking to each other.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.