Description
A little chocolate, a handful of colorful candies, and plenty of spooky decorations make this Halloween Bark a party favorite. Create a festive no-bake treat that’s crunchy, sweet, and easy to customize for your next Halloween celebration.
Ingredients
Scale
- 12 oz (340 g) semi-sweet chocolate chips
- 8 oz (225 g) white chocolate chips
- 1/2 cup (75 g) Halloween candy-coated chocolates
- 1/4 cup (40 g) orange and black sprinkles
- 2 tablespoons (20 g) mini chocolate candies
- 24 candy eyes
- 1/4 cup (40 g) crushed chocolate sandwich cookies
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20- to 30-second intervals, stirring between each interval until smooth.
- Spread the melted semi-sweet chocolate into an even layer about 1/4 inch (6 mm) thick on the prepared baking sheet.
- Melt the white chocolate chips in a separate bowl using 15- to 20-second microwave intervals, stirring frequently.
- Drizzle the melted white chocolate over the semi-sweet chocolate and swirl gently with a toothpick if desired.
- Sprinkle the candy-coated chocolates, mini chocolate candies, crushed cookies, and Halloween sprinkles over the chocolate.
- Arrange the candy eyes on top and gently press larger decorations into the soft chocolate.
- Refrigerate for 30 to 45 minutes, or until the chocolate is completely firm.
- Remove the bark from the parchment paper and break it into irregular pieces.
- Serve immediately or store in an airtight container in a cool, dry place.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain