Halloween Candy Bark
Serves — 12
It is so quick and easy to make this fun and festive Halloween Bark. In 10 minutes you'll have a creepy confection complete with eyeballs that stare back at you!
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
- 3¼ cups semi-sweet chocolate chips
- 3 tbsp caramel syrup
- ½ cup candy corn
- ¼ cup pretzels roughly chopped or left whole
- ½ cup Reese's roughly chopped
- ½ cup M&M's
- 2 tbsp candy eyeballs
- Halloween sprinkles optional
Instructions
- Line a large sheet pan with parchment paper and set aside.
- Melt the semi-sweet chocolate chips, either in a double boiler or in the microwave in 20-30 second increments, stirring between each set.
- Once the chocolate is completely melted, pour it onto the lined sheet pan and spread it evenly to the edges.
- Drizzle the caramel syrup over the melted chocolate.
- Sprinkle the candy corn, pretzels, Reese’s, M&Ms, candy eyeballs, and Halloween sprinkles, optional, all over the chocolate.
- Place the sheet pan in the refrigerator for one hour or until the chocolate is completely hardened.
- Remove the bark from the sheet pan by lifting the parchment paper out. You should be able to gently pull the parchment paper off of the back of the bark. This is easiest when the parchment paper is draped over the sides of the sheet pan.
- Cut the bark into irregular shapes and serve cold.
Notes
Storage :
- To Store: Once the chocolate is set completely and broken into pieces, store your Halloween candy bark in an airtight container in the refrigerator for 2-3 weeks. If you prefer to leave the Halloween candy bark on the counter at room temperature it will last for about 5 days.
- To Freeze: Place pieces of Halloween candy bark in a plastic freezer bag and place it in the freezer. It will last a long time; maybe even until next Halloween!
- The chocolate will start melting relatively fast once it’s at room temperature. Place it on cold plates, or make sure it is in a relatively cool place, as you are serving.
- This is a very sweet treat so adding some extra sea salt on top will help to balance it out if you don’t have as much of a sweet tooth.
- I recommend drizzling the caramel in some fun swirls that are evenly distributed throughout the chocolate.
- Use a spatula to evenly spread the chocolate syrup across the sheet pan.
- Add more or less of each topping, depending on your preferences.
- Use the parchment paper to lift up the chocolate and make it easier to cut.
- A double boiler uses a small amount of water in a small saucepan/pot, with a larger glass or metal bowl on top. The boiling water will heat up the bowl slowly, so that chocolate can be easily melted in the top bowl, with no danger of burning. It’s the easiest way to melt chocolate, especially for those of us that struggle to melt chocolate in the microwave.
Nutrition Info
Calories: 384kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 78mg | Potassium: 285mg | Fiber: 4g | Sugar: 32g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg