Spooky Halloween Dark Chocolate Candy Bark

angled image of chocolate halloween candy bark on parchment paper,

Spooky Halloween Dark Chocolate Candy Bark

BOO! Celebrate the spookiest time of year with this oh-so easy and terrifyingly delicious Halloween Dark Chocolate Bark. Made with only 3 simple ingredients and ready in about 10 minutes, this bark comes together like magic.

Course: Dessert

Cuisine: American

Prep Time: 5

Setting Time: 5

Total Time: 10

Servings: servings

Calories: 315kcal

Ingredients

20 ounces dark chocolate
½ cup candy corn/pumpkins
1½ Tablespoons halloween sprinkles
candy eyes as desired

Instructions

Line sheet pan with parchment paper. Set aside.
Place chocolate in a large microwave safe bowl.
Microwave in 15 second increments, stirring well after each, until chocolate is melted and smooth.
Pour onto prepared pan.
Use a spatula to level.
While chocolate is still wet, sprinkle with candy corn and/or pumpkins.
Add sprinkles.
Place candy eyes as desired.
Refrigerate or freeze to set.
Break into pieces.

Notes

How To Store
Once the chocolate is set, you can actually store it as one big piece or after it’s been cut/broken! Either way, the best way to store this chocolate bark is in an airtight container or in a zip-top bag at room temperature for 7-8 days.

Substitutions:

Any Halloween themed candies/treats can be added on top of this bark.
Semi sweet chocolate can be used in place of the dark chocolate. If using something like milk chocolate, the tempering temperatures will not be accurate.
Looking for some added flavor/crunch? Try adding nuts! Pumpkin seeds, walnuts, and peanuts all taste delicious with this recipe.

Our Tips For Success:

Be sure to use a good quality chocolate for this recipe.
When spreading the melted chocolate, use a rubber spatula or an offset spatula to get it perfectly level.
Be sure to sprinkle the toppings on quickly! If the chocolate is starting to set, the toppings will not stick.
If you don't want to refrigerate or freeze this candy bark, you can leave it out at room temperatures to set. Keep in mind setting times will depend on temperature in your kitchen! The colder it is, the faster it will set. The warmer it is, the slower it sets.
Since the chocolate in this recipe is melted, it may bloom over time. This doesn't mean anything is wrong with the chocolate, it's just what happens when the chocolate is not tempered.

Nutrition