Halloween is all about the candy, so make your own delicious treat with this easy recipe for Halloween Bark. It’s fun for adults and kids!
Everyone knows Halloween is all about the candy, right? I mean, come on, that’s really why parents send their children trick-or-treating, for the delicious sweet goodness that comes from it! Yes, it’s fun to dress up. And help the kids with costumes and see the other costumes. And the decorations are fun. But let’s be real…. candy. So why not put that candy together to make Halloween Bark?!
I was trying to think of something more unique that I could make as a treat for our family for the holiday. I used to make a peppermint one at Christmas all the time but haven’t for years. So, this is the October version: Halloween Bark.
It’s a perfect way to use make something together in the kitchen with kids. Everyone enjoys it, and it looks neat. It’s perfect to bring to a Halloween party or serve at your own.
I started with some melting white chocolate. You can use milk chocolate as well, it would have a different flavor of course. I always prefer white chocolate for treats like this. If you want to use both milk chocolate and white chocolate, melt the milk chocolate and spread it in the pan and freeze until it’s solid. Then melt the white chocolate and layer it on top. Tyler and I went grocery shopping last week and bought the ingredients. I was trying to find the little eyeball cake decorations, but they didn’t have any of those at the store we went to, so I settled for the witches hats.
Step by Step
Line a 9×13 baking pan with parchment paper and melt the chocolate according to the directions. Make sure you are stirring the chocolate often, it is very easy to overheat and then it won’t work well.
Pour the melted chocolate into the parchment-lined baking sheet. Spread it out to make an even layer.
The pretzels are a little too big (in my opinion) to put in how they are. We put them in a ziplock bag and used the meat pounder to crush them just a little bit. You don’t want pretzel dust, but you want them broken into a few pieces. Gently add the pretzels to the chocolate and mix them in so they aren’t just sitting on top but actually in the chocolate. Tyler used one of our fondue pot sticks to be able to press the pretzels in without getting too much chocolate stuck to it.
After the pretzels are in, add your sprinkles. You can use any kind of sprinkles. I mostly used the sugar sprinkles and the tiny ball sprinkles in mine. They are small enough to go in easily, but still give that pop of Halloween colors.
Once the sprinkles were in, we really mixed up the bark so that everything would be inside the chocolate as you eat it, not just all stuck on top.
Last, I layered it with a few more sprinkles. This way there is some inside, but they also look pretty from the top. If you are using any of the icing decorations, add those on last. Make sure you press them into the chocolate so they stick.
Once the bark is ready, put the entire container in the freezer until it is frozen solid. Pull the pan out of the freezer, and use the parchment paper to pull it out of the pan. Then peel it off the parchment paper, and break it up into pieces. As I mentioned, mine was very thick, so I used my handy meat cleaver to break it up. If it’s thin enough, you should be able to break it by hand.
Store any leftover Halloween Bark in the refrigerator so the chocolate doesn’t get too melty.
Originally Published On: September 19, 2017
Last Updated On: September 17, 2019
Yummy Crunchy Halloween Bark
- 1 pkg white melting chocolate
- 1 cup pretzels
- Halloween sprinkles
- Melt chocolate according to directions
- Line 9×13 pan with parchment paper
- Spread chocolate in pan
- Chop pretzels into slightly smaller pieces and add to chocolate
- Add sprinkles and stir to mix pretzels and sprinkles into chocolate
- Top with more sprinkles and any other icing decorations
- Freeze for at least 30 minutes, until chocolate is frozen solid
- Remove from pan and break into smaller pieces
- Store in refrigerator to keep chocolate from melting
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