Description

This easy Halloween chocolate bark is a festive, customizable treat packed with chocolate and colorful candies. Perfect for parties, treat bags, or last-minute spooky snacks, it’s quick to make and always a crowd-pleaser.

Ingredients

Scale

2 cups (12 oz) semi-sweet chocolate chips
1 cup (6 oz) white chocolate chips
1 tablespoon coconut oil or vegetable oil
1/2 cup candy corn
1/3 cup mini pretzels, broken into pieces
1/3 cup gummy worms or neon gummy snakes
1/4 cup candy eyeballs
1/4 cup orange and black sprinkles
1/4 cup mini M&Ms (preferably Halloween colors)
1/4 cup bone-shaped or skull-shaped sprinkles (optional)
1/4 cup chopped roasted peanuts or pumpkin seeds (optional, skip for nut-free)
1/4 cup orange candy melts (optional, for drizzle)
1/4 cup purple or green candy melts (optional, for drizzle)

Instructions

Line a baking sheet with parchment paper, allowing the paper to hang over the edges for easy lifting. Prepare all toppings in small bowls.
In a microwave-safe bowl, melt semi-sweet chocolate chips with 1/2 tablespoon coconut oil in 30-second bursts, stirring between each, until smooth (about 1.5 to 2 minutes).
In another bowl, melt white chocolate chips with remaining coconut oil in 20-second bursts, stirring between each, until smooth (about 1 minute).
Pour melted semi-sweet chocolate onto the lined baking sheet and spread into an even 1/4-inch thick layer.
Drizzle melted white chocolate over the semi-sweet layer in zigzags or dots. Swirl together with a toothpick or skewer for a marbled effect.
Quickly sprinkle all Halloween toppings (candy corn, pretzels, gummy worms, candy eyeballs, sprinkles, M&Ms, optional bone/skull sprinkles, peanuts or pumpkin seeds) over the warm chocolate. Press gently to adhere.
If desired, melt colored candy melts and drizzle over the bark for extra color.
Transfer baking sheet to the fridge for at least 30 minutes, or until chocolate is completely hardened.
Lift bark out using parchment paper and break into 2-inch pieces by hand or with a sharp knife.
Serve immediately or store in an airtight container in the fridge.

Notes

Use good-quality chocolate for best results. Work quickly with toppings so they stick before the chocolate hardens. For gluten-free, use gluten-free pretzels and candies. For nut-free, skip peanuts/pumpkin seeds. Bark can be made up to 2 weeks ahead and stored in the fridge. Freeze for up to 2 months between parchment layers.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: About 1 piece (40g)
Calories: 180
Sugar: 16
Sodium: 60
Fat: 9
Saturated Fat: 5
Carbohydrates: 22
Fiber: 2
Protein: 2

Keywords: Halloween, chocolate bark, party treats, easy dessert, kid-friendly, candy, spooky, festive, no bake, customizable