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.