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Halloween Chocolate Bark pieces on dark background
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Halloween Chocolate Bark

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!
Course Dessert
Cuisine American
Keyword Halloween Finger Foods
Prep Time 20 minutes
Total Time 20 minutes
Servings 16
Calories 170kcal
Author Marion Myers

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 12x8" 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

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