I like to think of this Halloween Bark as adult Halloween candy. Probably because I’ve brought it to family Halloween parties the last few years and more of it gets eaten by adults than kids (maybe that’s because we keep it out of reach of the kids?). Plus at Halloween you’d never give kids candy that’s not wrapped, right?

Use your imagination here – any of your favorite candy will work. If you’re using large pieces or bars, cut them into smaller pieces. Freezing the candy for about 10 minutes ensures that it doesn’t melt when it meets the melted chocolate. Speaking of chocolate, I use a mix of dark chocolate and semi-sweet chocolate but feel free to use whatever you prefer. Be creative – I’m sure whatever you come up with will be delicious and well received (should you decide to share).

Halloween Bark



Halloween Bark
Recipe type: Dessert
Serves: Makes about 48 pieces.
  • 10 ounces dark chocolate chips
  • 12 ounces semi-sweet chocolate chips
  • Assorted candy such as:
  • 6 ounces festive M&Ms
  • 20 Reese’s Mini Peanut Butter Cups
  • 20 Whoopers Malted Milk Balls, cut in half
  • 20 Candy Corn
  • 20 pieces Butterfinger Bites, cut in half
  1. Place candy on a separate cookie sheet (or plate) and place in freezer for 10 minutes.
  2. Line a cookie sheet with slightly high sides with wax paper. Recommend 15” x 10” or 17” by 11” cookie sheet.
  3. Put chocolate chips in a microwave-safe bowl. Microwave on medium power for about 5-6 minutes until just melted, stirring occasionally.
  4. Spread melted chocolate evenly on the cookie sheet.
  5. Sprinkle candy over melted chocolate and gently push candy into the chocolate.
  6. Chill in refrigerator for about an hour.
  7. Break into pieces. Store layered between wax paper or parchment paper in an airtight container in the refrigerator.
  8. Keeps for 2 to 3 weeks.
I use one bag of Ghirardelli 60% cacao bittersweet chocolate chips (10 ounces/bag) and one bag of Ghirardelli semi-sweet chocolate chips (12 ounces/bag).


Share on Facebook6Tweet about this on TwitterPin on Pinterest2Share on Yummly0Email this to someone
2015-12-19T19:40:31+00:00 October 13th, 2014|Categories: Desserts|Tags: , , , , |1 Comment

One Comment

  1. Sharon McHugh October 14, 2014 at 8:18 am - Reply

    “8. Keeps for 2 to 3 weeks.” Ha ha — not in MY house!

Leave A Comment

Rate this recipe: