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Surprise everyone with our Halloween chocolate bark recipe! White chocolate bark is easy to make and delicious, not to mention completely adorable. Kids and adults alike will love this simple Halloween party food!
The best part about this chocolate bark recipe is how easy it is to make. In fact, it’s so easy, the kids can help you make it! They will love helping decorate Halloween bark. Chocolate bark recipes make wonderful food gift ideas for the holidays, too.
What is chocolate bark?
Chocolate bark is a sheet of chocolate not too dissimilar to a brittle recipe, put together with layers of candies and other ingredients of your choice, such as pretzels.
In the case of our Halloween candy bark recipe, we use semi-sweet baking chocolate, white baking chocolate, pretzels, chocolate candies, and candy corn to make a sheet of festive chocolate bark. Adding a layer of pretzels gives the chocolate bark a little bit of a salty twist and extra crunch, making it even more delicious! You could also try adding nuts if you prefer, like an almond bark recipe.
Chocolate bark is one of our favorite Halloween food ideas because it is more than just delicious: it is SO easy to make! It makes a great Halloween party food for kids, especially.
Chocolate Bark Recipe Ingredients
Chocolate bark recipes are versatile. You can add whatever you want to them to theme them for holidays, which is a lot of fun! For our homemade Halloween treats, we use:
- 8 oz. Semi-Sweet Baking Chocolate made with cocoa butter
- 50 salted pretzels; about 50 pretzels, but that will vary depending on the size of your bark. A large bag of pretzels should have all you need.
- 8 oz. White Baking Chocolate made with cocoa butter
- Candy eyes; I found these in my local grocery store near the Halloween candy!
- Round chocolate candies; I used M&M’s!
- Candy Corn
For the candies, you will most likely not need more than one bag unless you are making a big batch of chocolate bark. Follow the instructions below for an idea of the amount you will need to make these cute Halloween treats.
How to Make Chocolate Bark
Making chocolate bark is so easy to do, the kids can help! We love this white chocolate bark for how easy it is to make. It’s one of the best Halloween treats for kids, too. Follow these instructions to make this easy chocolate recipe:
- Line a baking sheet with parchment paper.
- How to Melt Chocolate in the Microwave: Break 8 oz. of semi-sweet baking chocolate into pieces and place in a microwave-safe bowl. Microwave on 50% power for 1 minute. Stir and then microwave again, on 50% power, for 30 seconds. Stir until smooth. Repeat the process as needed until the chocolate is smooth. Note: Microwave oven power varies, so you may need to keep microwaving in 30-second intervals until the chocolate is smooth. Be careful not to scorch the chocolate or it will seize up and never melt properly.
- Pour the melted chocolate onto the parchment paper and gently spread evenly to about a 12×8″ rectangle. Top the chocolate with the pretzels, enough to cover the sheet, pushing each pretzel down slightly. Refrigerate about 10 minutes until the chocolate is set.
- Once the semi-sweet chocolate is set, break 8 ounces of white baking chocolate into pieces and place in a microwave-safe bowl. White chocolate is very sensitive and melts more quickly than other chocolates, so we need to be more careful. Microwave on 50% power for 30 seconds. Stir and then microwave again, on 50% power, for 30 seconds and stir. Microwave again, on 50% power, for 30 seconds. Stir until smooth. Repeat the process as needed until the chocolate is smooth.
- Pour the white chocolate over the semi-sweet chocolate and carefully spread the white chocolate to cover the pretzels. Try not to mix the two chocolates.
- Decorate with Halloween candy eyes, round chocolate candies, and candy corn, as much as you please. Refrigerate until the chocolate hardens enough to cut into pieces, about 10 minutes. Cut or break into bite-size pieces and enjoy!
Halloween Chocolate Bark Recipe Tips
- Be sure to read the label on the chocolate you buy. It’s important to buy both the semi-sweet and white chocolate made with cocoa butter to ensure the layers stay together. I use Ghirardelli Premium Baking Bars for both. I avoid chocolate chips for this chocolate bark recipes, especially white chocolate chips, as they are typically made with palm kernel oil or coconut oil instead of cocoa butter.
- You can melt the chocolates using a double broiler or in the microwave. Using the microwave works well, takes less time, and makes less of a mess, so that is the route I go. If you use the microwave, be sure to follow the above instructions so you don’t cause the chocolate to seize up.
- We do not recommend using leftover Halloween chocolates for this recipe.
Holiday Food Gift Ideas
Chocolate bark recipes like this Halloween white chocolate bark make excellent food gifts for the holidays! Break the chocolate up and add it to a festive holiday candy bag, jar, or canister.
For other fun food gift ideas and party finger food, try these:
- White Chocolate Christmas Crack
- Christmas Bark Recipe
- Christmas Chex Mix Recipe
- Starbucks Pumpkin Bread Recipe
- Chocolate Peanut Butter Pretzels Snack Mix
- No Bake Pumpkin Cookies
And for more fast and easy Halloween treats, try our favorite Halloween Finger Foods, or these Creepy, Clever, and Fun Halloween Recipes!
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Did you try our Halloween chocolate bark recipe? Let us know what you think in the comments below and with a rating! We love to hear from you.
Halloween Chocolate Bark
Ingredients
- 8 ounces Semi-Sweet Baking Chocolate made with cocoa butter
- 50 Salted pretzels about 50 pretzels, but that will vary depending on the size of your bark
- 8 ounces White Baking Chocolate made with cocoa butter
- Candy eyes I found these in my local grocery store near the Halloween candy
- Round chocolate candies I used M&M's
- Candy Corn
Instructions
- Line a baking sheet with parchment paper.
- Break 8 ounces of semi-sweet baking chocolate into pieces and place in a microwave-safe bowl. Microwave on 50% power for 1 minute. Stir and then microwave again, on 50% power, for 30 seconds and stir until smooth. Microwave again, on 50% power, for 30 seconds. Stir until smooth. Repeat the process as needed until the chocolate is smooth. Note: Microwave oven power varies, so you may need to keep microwaving for 30-second intervals until the chocolate is smooth. Be careful not to scorch the chocolate or it will seize up and never melt properly.
- Pour the melted chocolate onto the parchment paper and gently spread evenly to about a 12×8″ rectangle. Top the chocolate with the pretzels pushing each pretzel down slightly. Refrigerate about 10 minutes until the chocolate is set.
- Once the semi-sweet chocolate is set, break 8 ounces of white baking chocolate into pieces and place in a microwave-safe bowl. White chocolate is very sensitive and melts much more quickly, so we need to be more careful. Microwave on 50% power for 30 seconds. Stir and then microwave again, on 50% power, for 30 seconds and stir. Microwave again, on 50% power, for 30 seconds. Stir until smooth. Repeat the process as needed until the chocolate is smooth. Be very careful not to scorch the white chocolate or it will seize and never melt properly.
- Pour the white chocolate over the semi-sweet chocolate and carefully spread the white chocolate to cover the pretzels. Try not to mix the two chocolates.
- Decorate with spooky candy eyes, round chocolate candies, and candy corn. Refrigerate until the chocolate hardens enough to cut into pieces. About 10 minutes. Cut or break into bite sized pieces and enjoy!
Notes
- Be sure to read the label on the chocolate you buy. It’s important to buy both the semi-sweet and white chocolate made with cocoa butter to ensure the layers stay together. I use Ghirardelli Premium Baking Bars for both. I avoid chocolate chips for this chocolate bark recipes, especially white chocolate chips, as they are typically made with palm kernel oil or coconut oil instead of cocoa butter.
- You can melt the chocolates using a double broiler or in the microwave. Using the microwave works well, takes less time, and makes less of a mess, so that is the route I go. If you use the microwave, be sure to follow the above instructions so you don’t cause the chocolate to seize up.
Nutrition
Post updated on 9/13/2019 to include updated information.
Let us know what you think or ask a question about the recipe!