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. 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.)
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.
Looking for more Halloween dessert ideas? Don’t miss Monster Cookie Bars, Frankenstein Marshmallow Pops, No-Bake Chocolate Cookie Pops and more spooktacular sweets!
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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.
Can I leave the bark in the refrigerator over night, then cut it, and store in air tight container?
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.
Adorable!!!! Easy and festive! Can’t wait to make again!
Trick or Treat
I’m thrilled you enjoyed the recipe, Sherrie!
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!
Amazing! I hope everyone enjoys the recipe! :)
I’m going to make this for my culinary class lab, this is so awesome and unique!
Enjoy!
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.
Awesome! I’m so thrilled you’ve been enjoying the recipe, Deb!
I’m thinking about trying this tomorrow would chocolate almond bark work or is bitter sweet better
Hi there! What do you mean by chocolate almond bark? You can melt any variety of chocolate :)
I use almond bark, found everywhere, I use walmart great value brand anytime I’m dipping pretzels or any chocolate treat. Melts and coats perfectly. Just so smooth. Their white chocolate, technically vanilla almond bark is amazing. Look for this in the baking section near the chocolate chips. Large block that reminds me of an ice cube tray made of chocolate. Just break off what you need.
Great recipe, thanks. I used kit kat minis, reeses minis, halloween sprinkles and reeses pieces. Oh yeah and the candy eyes. Possibilities are endless. Think of all the variations for each holiday.
Awesome! I’m so thrilled you enjoyed the recipe, Carla!
Served this at our Halloween party this past weekend, and everyone commented on how cute it was. Plus, it was delicious!
Thank you so much for rating the recipe, Jessie!
Love the ideas.
Thank you so much, Sandy!