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Spooky Halloween Dark Chocolate Candy Bark

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Get into the spirit with the spookiest Halloween Dark Chocolate Candy Bark. You don’t need to be a skilled baker to make this frighteningly easy treat! This spooky chocolate bark is entirely no bake, can be made in 10 minutes, and has just 3 super simple ingredients: chocolate, candy corn, and Halloween sprinkles. Oh, yes. It really is that simple! Every bite is extra sweet, filled with decadent dark chocolate, and just the right amount of crunch from the spookiest of sprinkles. It’s so easy and delicious that it’s almost like magic! The best part? This bark is simply effortless and super fun to make, no matter your age. The perfect Halloween treat!

halloween candy bark on parchment lined sheet pan with extra sprinkles around and more pieces of candy bark on marble surface.

Reasons You Will Love This Halloween Chocolate Bark

  • Made with only 3 ingredients!
  • A treat that is loved by everyone.
  • Super quick and easy to make.
  • Naturally gluten-free.
  • Rich dark chocolate, mixed with sweet candy corn, and crunchy sprinkles. Every bite just melts in your mouth!
  • Easily customizable to fit any theme.

What’s The Best Way To Melt Chocolate?

For this recipe, to keep things super simple, all you need to do is melt chocolate in the microwave. It takes about 1-2 minutes, depending on the strength of your microwave, and doesn’t bloom when set.

But if you’re worried about the mess it may make when holding a piece of candy bark, you can temper the chocolate. This is a little more difficult, but we have a 3 step guide below to help you through it! You can also purchase a tempering machine, if desired.

cropped overhead image of candy bark on lined sheet pan.

Equipment Needed

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

  • Dark Chocolate – has a higher percentage of cocoa to help cut some of the sweet.
  • Candy Corn – not only makes the bark look festive, the soft, chewy, marshmallowy goodness really adds so much deliciousness.
  • Halloween Sprinkles – You can use any type of halloween sprinkles you want! I used three different types. Eyes, colored jimmies, and shaped sprinkles. From bats, spiders, ghosts, to skulls! Just have fun and choose what you like best/fits your Halloween vibe.
chocolate chips, candy eyes, candy corn, and halloween themed sprinkles on marble surface.

How To Make This Spooktacular Halloween Chocolate Bark

Step 1: Melt chocolate

In large microwave-safe bowl, melt chocolate in 15 second increments, stirring well in-between each, until smooth.

Step 2: Decorate

Pour chocolate into prepared pan. Spread evenly.

Top with desired decorations. Set in freezer to set, about 5-10 minutes.

How To Temper Dark Chocolate

If you would like to temper your chocolate rather than melt it, we’ve got you covered. In three simple steps, you can temper chocolate perfectly every time!

  1. Place the dark chocolate in a glass bowl and place over a pot of simmering water (this technique is called a baine-marie). Stir until the chocolate melts and temperature is around 124 degrees F, but no higher 130 degrees F.
  2. Remove from heat and cool, stirring constantly, to between 82 degrees F and 84 degrees F.
  3. Place back over warm water and raise temperature to between 88 degrees F and 90 degrees F. Hold at this temperature.

What Kind of Chocolate Should I Use?

For this recipe, you need to use high quality dark or semi-sweet chocolate (depending on your taste). Be sure that you do not use candy melts or chocolate chips. We used a dark chocolate (64%) for the chocolate layer, but you can also use a semi-sweet (about 60%). If you are tempering the chocolate, do not use anything darker or lighter. If you do, the temperatures provided above will not be accurate.

angled image of chocolate halloween candy bark on parchment paper,

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.

Looking for more recipes like this? Here are a few you may like:

overhead image of halloween candy bark on parchment paper.

Expert Tips

  • 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 temperature to set. Keep in mind setting times will depend on the 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.

When you make this Spooky Halloween Dark Chocolate Candy Bark, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

halloween candy bark on parchment lined sheet pan with extra sprinkles around and more pieces of candy bark on marble surface.
5 from 1 vote

Spooky Halloween Dark Chocolate Candy Bark

Author: Caylie Crossland
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.
Prep Time: 5 minutes
Setting Time 5 minutes
Total Time: 10 minutes
Servings: 12

Ingredients
 

  • 20 ounces dark chocolate
  • ½ cup candy corn/pumpkins
  • 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

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.
 
Expert Tips:
  • 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

Serving: 1piece | Calories: 315kcal | Carbohydrates: 29g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 338mg | Fiber: 5g | Sugar: 19g | Vitamin A: 18IU | Calcium: 34mg | Iron: 6mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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