Halloween Candy Bark Recipe from justataste.com

Calling all Halloween candy lovers! If plain candy bars aren’t cutting it for your spooky soiree, now you can up your Halloween game with this quick, easy and ghoulish Halloween Candy Bark.

Halloween Candy Bark Recipe from justataste.com

The setup is simple: Bittersweet chocolate is melted and topped with bite size pieces of all your favorite Halloween candies. But perhaps the real highlight of this creepy confection is the beady eyeballs that stare back at you. (Hint: I found these candy eyeballs at my local grocery store.)

Halloween Candy Bark Recipe from justataste.com

And don’t let leftover Halloween candy be your last stop on this treat train. Feel free to sprinkle the chocolate with chopped nuts, salty potato chips or pretzels for added crunch. Scary never tasted so sweet.

Halloween Candy Bark Recipe from justataste.com

Looking for more Halloween dessert ideas? Don’t miss Monster Cookie Bars, Frankenstein Marshmallow Pops, No-Bake Chocolate Cookie Pops and more spooktacular sweets!

Halloween Candy Bark Recipe from justataste.com

Halloween Candy Bark Recipe from justataste.com

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Dessert

Halloween Candy Bark

Calling all Halloween candy lovers! If plain candy bars aren’t cutting it for your spooky soiree, now you can up your Halloween game with this quick, easy and ghoulish Halloween Candy Bark. The setup is simple: Bittersweet chocolate is melted and topped with bite-size pieces of all your favorite Halloween candies.
4.75 from 4 votes
Halloween Candy Bark Recipe from justataste.com
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 10 servings

Ingredients 

  • 3 cups bittersweet chocolate chips
  • 2 cups assorted candy, cut into bite size pieces

Instructions 

  • Line a baking sheet with parchment paper.
  • Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
  • Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the chopped candy on top of the chocolate then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened.
  • Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve immediately or store in an air-tight container in a cool place.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 419kcal, Carbohydrates: 61g, Protein: 4g, Fat: 16g, Saturated Fat: 15g, Sodium: 151mg, Potassium: 341mg, Fiber: 2g, Sugar: 47g, Vitamin A: 5IU, Vitamin C: 0.2mg, Calcium: 164mg, Iron: 0.7mg

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Comments

    1. Hi Kristin! I’d recommend just leaving it at room temp overnight rather than the refrigerator because the chocolate could develop some light condensation on the surface.

  1. 4 stars
    I’m planning to make this tomorrow as a Snack Attack library program (pre-recorded video). I’m a Teen Services Librarian, and I do a series where I teach teens how to make easy snacks or meals. I think this is going to be a big hit for Halloween! Thanks for the idea!

  2. 5 stars
    Have made this 3 years (not consecutive). It’s always a big hit and I give a lot away to friends & family. I’ve tended not to use peanut butter cups due to allergy concerns but use kit kats, mini m&ms, the (small) wilton eyeballs and candy corn.

  3. 5 stars
    Served this at our Halloween party this past weekend, and everyone commented on how cute it was. Plus, it was delicious!

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