Halloween Chocolate Bark is quick and easy and makes a fun treat for kids and adults alike! This is an easy recipe, making it perfect to add this to your go-to list of Halloween Finger foods for parties or gifts to friends and family! This easy recipe, with just a few ingredients, is perfect to get the kids in the kitchen. They’ll love decorating the chocolate bark with not too spooky Halloween candy eyes, chocolate candies, and candy corn too. The pretzels sandwiched between the chocolate layers adds a salty twist to this sweet treat everyone will love!
One of the easiest homemade candy recipes to make is chocolate bark. It’s not only easy, but it’s a fun Halloween finger food to make and share this Halloween Chocolate Bark with family and friends. Bark recipes are perfect to make for holidays because you can customize them for any theme you can imagine, they are delicious, and fun to make too. Check out this adorable Christmas Bark Recipe that looks like Rudolph!
The kids love to decorate the bark, and melting chocolate is a good lesson in patience. It doesn’t take long to melt chocolate, but if you heat chocolate too much too fast it will end up in a big hard ball that won’t melt no matter what extreme measures you take!
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 recipe, especially white chocolate chips. White chocolate chips are typically made with palm kernal 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 just fine, 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 my directions below so you don’t end up with a big hard ball of chocolate mess.
- Whatever you do, don’t use chocolate you have leftover from last year! Is that even possible? I mean, chocolate doesn’t last that long in my house, but if it sits around too long it will alter the recipe and might not melt properly, so buy fresh.
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- 8 ounces Semi-Sweet Baking Chocolate Quality made with cocoa butter
- 50 Salted pretzels about 50 pretzels, but that will vary depending on the size of your bark
- 8 ounces quality 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
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Line a baking sheet with parchment paper.
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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.
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Pour the melted chocolate onto the parchment paper and gently spread evenly to about a 12x8" rectangle. Top the chocolate with the pretzels pushing each pretzel down slightly. Refrigerate about 10 minutes until the chocolate is set.
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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 quicker, 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.
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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.
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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!
How to make Halloween Chocolate Bark
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 8×12″ 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 quicker, 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 the Halloween Chocolate Bark 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!
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