Halloween Bark

Halloween Bark with semisweet chocolate, vanilla, and your favorite Halloween candies is the ultimate kid-friendly treat to get you in the spooky spirit!

Just like Candy Corn Bark, this Homemade Candy Recipe is about as easy as it gets. All you have to do is add some of your favorite candy to melted chocolate then put it in the refrigerator. Once it’s set, you’ll have the perfect dessert to serve at your next Halloween party, give as gifts, or just enjoy at home.

top-down view of Halloween Bark in baking pan

HALLOWEEN BARK

When we think of bark recipes, a lot of us jump straight to classic holiday candies like Peppermint Bark. We aren’t here to bash peppermint bark. It’s undeniably delicious. But why should Christmas get all the delicious chocolate bark? It’s high time we spread the bark love to all the holidays, and that’s precisely what this recipe does, making the perfect treat to enjoy all through October. 

Now, we all know Halloween already has plenty of candy. Still, something about sharing homemade chocolate with your family feels so different than chowing down on a store-bought bag of candy. Plus, you can make this candy bark to enjoy all season long instead of waiting until after trick or treating.

If you want to limit how many sweets your family is eating at a time, keep the Halloween Bark in the freezer and only take small amounts out at a time. This way, you can make the goodness last all season long. 

KID-FRIENDLY

On top of being delicious, this candy recipe is easy and fun to make. If you have any young, aspiring chefs in your kitchen, this is a great recipe to let them help out with. Once you’ve melted your chocolate and mixed in the vanilla, all you have to do is pour the chocolate into the baking dish, then the fun begins. 

Sprinkle the cut up gummy worms, Halloween gummies, and candy corn over the smoothed out chocolate. This part especially great for kids to help out with, and you can add as many different decorations and fun candies as you want. The gummies make the Halloween Bark delicious, fun, and festive looking!

MORE CANDY RECIPES

HOW TO CUT HALLOWEEN BARK

After the bark sets for about a half-hour, you can break it apart to enjoy the candy pieces. Here are a few easy ways you can go about breaking your Halloween Bark up. 

  • To make it into perfect squares, run a butter knife under hot water. Dry your knife, then use it to score the bark. The hot knife helps to melt a deeper line into the bark. Once you’ve partially cut the chocolate, you can break it into squares like a candy bar. 
  • If you don’t care about having uniform pieces, you can use a kitchen mallet to break it up into small, uneven pieces. 
  • Or if you don’t want to bother with any of that, just use your hands to break off pieces of bark. 

 

Halloween Bark pieces in stack

VARIATIONS ON HALLOWEEN BARK

  • Chocolate: Change up the taste of your Halloween Bark by using white chocolate, milk chocolate, or dark chocolate instead of semisweet chocolate chips. If you use white chocolate, you can add food coloring to make it look more festive. 
  • Oreo: For an extra layer, add an Oreo crust. Blend up Oreos in a food processor. Mix it with some unsalted butter to get the right consistency, then press the cook crumbs into the baking sheet, and pour the chocolate over the top. 
  • Add-ins: There are plenty of other candies and decorations you can add to the top of your bark. Try adding some Halloween sprinkles or broken up pieces of chocolate like Reese’s, Snickers, or Butterfingers. You can also add M&M’s or Reese’s Pieces over the chocolate.

MORE BARK CANDY RECIPES

HOW TO STORE HALLOWEEN BARK

  • Serve: You can keep Halloween Bark in an airtight container at room temperature for up to 2 weeks. Make sure to keep it in a relatively cool place, so the chocolate doesn’t melt. 
  • Store: Kept in an airtight container, the bark will keep well for up to 3 weeks. 
  • Freeze: Store the candy bark in a freezer bag separated by parchment paper, so they don’t freeze together. It’ll keep well for up to 6 months. 

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Halloween Bark

Halloween Bark with semisweet chocolate, vanilla, and your favorite Halloween candies is the ultimate kid-friendly treat to get you in the spooky spirit!
Yield 12 Servings
Prep Time 5 minutes
Total Time 35 minutes
Course Candy
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • Line a half sheet pan with parchment paper.
  • Add the chocolate to a large glass bowl.
  • Microwave the chocolate chips on half power (very important) until melted, stirring every 30 seconds.
  • Stir in the vanilla until smooth.
  • Pour chocolate evenly into the baking sheet and spread gently.
  • Sprinkle the candies over the chocolate.
  • Refrigerate until set, about 30 minutes.
  • Break into chunks to serve.

Nutrition

Calories: 293kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 241mg | Fiber: 3g | Sugar: 22g | Vitamin A: 21IU | Calcium: 26mg | Iron: 3mg
Keyword: Halloween Candy

Halloween Bark collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. I forgot to add the vanilla, but it was still tasty! I did one side with just chopped up reese’s, and the other side with all the sugary candy my kids like. Next time all have to get the candy eyeballs, my boys would love that!