Halloween Bark
This easy Halloween Bark turns a classic treat into a festive dessert! It is a fun and tasty addition to Halloween festivities, made with melted chocolate, crunchy pretzels, and Halloween-themed candies!
Servings: 4
Equipment
Ingredients
- 1 pound semisweet chocolate melted
- ¼ cup pretzels crushed
- 1/3 cup candy corn and candy pumpkins
- 2 tbsp candy eyes
- ¼ cup Halloween sprinkles
Instructions
- Line a large baking sheet with parchment paper. Sprinkle the pretzels evenly onto the paper.
- Pour the melted chocolate onto the pretzels and jiggle the baking sheet to spread out the chocolate and smooth the surface. The chocolate should completely cover the pretzels.
- Sprinkle the candy corn, candy pumpkins, candy eyes and sprinkles on top.
- Place the baking sheet in the fridge for about 30 minutes, or until the chocolate is completely firm.
- Break it into pieces and serve immediately.
Notes
Storage Directions
At room temperature - Store leftovers in an airtight container at room temperature for up to 1 week.
In the refrigerator - For a longer shelf life, or if your home is warm or humid, keep the bark in an airtight container and store it for up to 2 weeks.
In the freezer - Wrap the bark pieces tightly with plastic wrap, place them in a freezer-safe container, and store them for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Recipe Success Tips
- Use quality chocolate. Opt for high-quality chocolate for the best taste and texture. Good chocolate melts smoothly and sets better for a professional-looking finish.
- Temper the chocolate. This will create a shiny surface that snaps when broken. For complete directions on how to temper chocolate, see the FAQ section below.
- Distribute the toppings evenly. Lay the pretzels in an even layer for equal distribution throughout the bark. Then, evenly sprinkle the additional toppings so each bite has all the goodies. Lightly press down on the larger toppings so they adhere firmly to the chocolate.
- Use parchment paper. Line the baking sheet with parchment paper before starting the recipe to prevent the chocolate from sticking to the pan.
- Chill properly. Allow the bark to chill in the refrigerator until fully set, for about 30 minutes. This helps the chocolate harden evenly so the toppings stick and makes it easier to break into pieces.
- Break bark carefully. Once the bark is completely set, use your hands to gently break it into pieces. Use a sharp knife to cut through the chocolate for more uniform pieces.