Halloween Candy Bark
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A Halloween candy bark recipe made by slathering melted chocolate on a tray and decorating it with seasonal treats such as candy corn and Reese’s Pieces, plus broken pretzels for a salty-sweet contrast, and plenty of candy eyeballs and Halloween sprinkles. This six-ingredient Halloween bark comes together in about 20 minutes and will keep well at room temperature for several weeks, so it’s ideal for gifting or serving at Halloween parties. It’s also a good way to use up all of those candies and other odds and ends left over after the spooky season!
Halloween Bark Ingredients
- Dark Chocolate – Opt for a good quality chopped dark chocolate or chocolate callets, rather than chocolate chips, although those will also work in a pinch.
- Pretzels – You can use any type of broken pretzels—mini pretzels, pretzel squares, or even thin pretzel sticks left over after making my fondant Halloween pretzels. Don’t use whole pretzels; they’re too difficult to cut.
- Candy Corn – You can use store-bought candy corn to decorate your chocolate bark, or your own homemade candy corn. (Save the rest for making leftover Halloween candy cookies, or filling a Thanksgiving cornucopia!)
- Reese’s Pieces – I like Reese’s Pieces for this recipe because of their orange and brown Halloween color palette. If making this chocolate bark for someone with a peanut allergy, you can substitute Halloween M&Ms instead. And if you have extra Reese’s, save them to make my Reese’s cookie recipe.
- Candy Eyeballs – I purchased candy eyeballs on Amazon, but many craft shops or cake decorating stores will also carry them, especially around Halloween. They’re also great for making mummy pretzels!
- Halloween Sprinkles – Finish with your favorite Halloween sprinkles, Halloween nonpareils, or homemade sprinkles.
Tips and Tricks
- Make a bain marie. To melt the chocolate, place the bowl over a pan of simmering water to create a bain marie, or hot water bath. You can also melt the chocolate in a double boiler or microwave.
- Spread on silicone. While parchment will work in a pinch, I prefer to spread the melted chocolate on a silicone baking mat to prevent “wrinkles” from forming in the chocolate.
- Cool at room temp. Set the finished bark aside to cool at room temperature. I don’t recommend putting it in the refrigerator, because the chocolate and candies can draw moisture, creating sticky spots or water marks.
- Slice with care. When cutting the cooled bark, aim to slice between the candy corn and Reese’s, rather than through them, which can dull your knife.
Halloween Candy Bark
- Total Time20 minutes (+ cooling time)
- Yield750-800 grams (about 6 cups) 1x
A Halloween candy bark recipe featuring dark chocolate, candy corn, Reese’s Pieces, and colorful Halloween sprinkles.
Ingredients
400 grams chopped dark chocolate, or callets (14 ounces)
100 grams mini pretzels or thin pretzel sticks, broken into pieces (2 cups)
200 grams candy corn or homemade candy corn (1 cup)
75 grams Reese’s Pieces (1/3 cup)
Candy eyeballs
Halloween sprinkles or homemade sprinkles
Instructions
Line a quarter sheet tray with a silicone baking mat.
Add the chopped dark chocolate to a bain marie or double boiler.
Melt over low heat, stirring gently, until completely melted. Remove from heat. Cool 5 minutes, stirring occasionally.
Stir in half of the candy corn and half of the pretzels.
Pour chocolate mixture onto prepared tray. Spread with a rubber spatula or small stepped palette knife, coating the entire surface.
Scatter with remaining pretzels.
Add the remaining candy corn and Reese’s Pieces, pressing down gently to secure the candy to the chocolate.
Top with candy eyeballs and Halloween sprinkles.
Allow tray to sit at room temperature until chocolate sets, about 1-3 hours. Do not refrigerate.
Peel slab away from silicone mat. Place on a large cutting board. With your hands or a shapr chef’s knife, break or cut into pieces.
Store Halloween candy bark in an airtight container at room temperature for up to 3 weeks.
Gifting and Sharing Halloween Candy Bark
Halloween bark keeps for several weeks at room temperature, so it’s a great option for shipping to out-of-town friends. To gift, package homemade Halloween bark in cute Halloween cello bags (with an orange-and-black bow, of course!) or Halloween-themed favor boxes. You can also scoop it into standard plastic food storage bags or an airtight food storage container, dressed up with a bow or some fun Halloween stickers. For Halloween parties, double or triple the recipe and scoop the pieces into festive bowls for serving.
Other Halloween Recipes You Might Enjoy
Halloween Pretzels
Pumpkin Rice Krispie Treats
Homemade Candy Corn
Candy Corn Cookies
Ghost Marshmallows
“Boo Berry” Hot Chocolate
Leftover Halloween Candy Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashag #bastecutfold on Instagram. I always love to see what you’re making!
