Go Back
+ servings
Halloween Chocolate Bark pieces on dark background

Best Chocolate Bark Recipes

Learn how to make the best chocolate bark recipes for the holidays! I'll show you how to make chocolate bark for Halloween, Christmas, and more.
Course Dessert
Cuisine American
Keyword chocolate bark, chocolate bark recipes, chocolate candy bark, Halloween Finger Foods
Prep Time 20 minutes
Total Time 20 minutes
Servings 16
Calories 170kcal


  • Baking sheet
  • Parchment paper
  • 2 microwave-safe bowls
  • Fork or spoon


Halloween Chocolate Bark

  • 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

Christmas Chocolate Bark

  • 12 ounces milk chocolate chopped
  • 6 ounces caramel baking chips chopped
  • 8 pretzels of any size
  • 16 edible candy eyes
  • 8 red ball sprinkles


Halloween chocolate bark

  • Line a baking sheet with parchment paper. Melt milk chocolate in a microwave-safe bowl in 30 second intervals at 50% power, stirring between each interval.
  • Once melted, pour the chocolate onto the parchment paper and evenly spread gently. Top with pretzels to cover the sheet. Push each pretzel down slightly. Finally, refrigerate 10 minutes until the chocolate sets.
  • Once the chocolate sets, microwave white chocolate until melted. White chocolate is more sensitive and melts more quickly than other chocolates, so make extra sure not to microwave at more than 50% power and only in 30 second intervals.
  • Pour the white chocolate over the pretzel chocolate bark sheet and spread evenly. Try not to mix the two chocolates. Decorate with candy eyes, round chocolate candies, candy corn - as much as you want! Refrigerate until the chocolate hardens, about 10 minutes. Cut into pieces or break it apart, and enjoy!

Christmas chocolate bark

  • Line a baking sheet with parchment paper. Melt milk chocolate in a microwave-safe bowl in 30 second intervals, stirring in between intervals, until smooth. Do the same for the caramel baking chips in a separate bowl.
  • Spread the chocolate on the baking sheet. The chocolate should be about ⅛-inch thick. Pour the caramel over the chocolate in three straight lines. Drag a toothpick gently through the lines to make swirls of caramel in the chocolate.
  • Break 8 pretzels of any size in half, and place them slightly apart in pairs of two to make antlers. Under each set of antlers, place two candy eyes and 1 red ball sprinkle as a nose. You will need 16 candy eyes and 8 red ball sprinkles.
  • Add any other holiday sprinkles you like, then place in the refrigerator for 1 hour to harden. Remove from the fridge, break apart into pieces or chop up, and enjoy!


  • For the Halloween candy bark, 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 my Halloween chocolate bark recipe, especially white chocolate chips, as they are typically made with palm kernel oil or coconut oil instead of cocoa butter - this is because I want the layers to be separate!
  • 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 my instructions so you don’t cause the chocolate to seize up.
  • I do not recommend using leftover Halloween chocolates for chocolate bark recipes.
  • The nutritional value shown is only for the Halloween chocolate bark. Christmas bark divides into 8 pieces and is 163 calories or so a piece.


Calories: 170kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 53mg | Potassium: 125mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1.1mg