Halloween Candy Bark

Perfect for a Halloween party, or a great way to use up leftover Halloween candy, this Halloween Candy Bark is sure to be a favorite every year!

If you love Halloween, make sure and check out all of my Halloween recipes!

I am always on the lookout for easy Halloween treats, and it really doesn’t get much easier than this Halloween Candy Bark!

It’s a great way to incorporate some of those fun holiday candies, and it only takes a few minutes of hands on time. My favorite thing about it, though, is that it doesn’t take any fancy decorating and special skills – anyone can make this!

Ingredients

Chocolate: If you are wanting to make this extra fancy, you can use some really good chocolate. But since this is more about having a fun treat to me, I just use what I have on hand and what is more affordable – chocolate chips! I like to use semi-sweet chocolate chips.

Candy Toppings: This is where you can have fun! I used candy corn, Halloween colored M&Ms, and sprinkles. The sprinkle mix I used had some little eyeballs in it, as well. I bought mine at my local grocery store, but you can get the same sprinkle mix online, as well. But there are usually a lot of different sprinkle mixes available!

For the candy, use whatever you like. This is even a great way to reuse leftover candy from trick or treating!

How to Make Halloween Candy Bark

1: Start by making a double boiler by putting a heat safe bowl on top of a small saucepan that has about an inch of water in it. Add your chocolate to the bowl. Turn the heat to medium-low and start stirring the chocoalte.

2: Once the chocolate is about 75% melted, remove from the stove. Continue to stir the chocolate until all of the chocolate has melted and it is smooth and shiny.

3: Pour the chocolate onto a baking sheet that is lined with parchment paper.

4: Spread the chocolate out into an even layer. I like to use an offset spatula to do this. You’ll want to make this about 1/4″ thick – mine in the picture is probably a little bit too thin. It will break apart easier if you make it a little bit thicker.

5: Add the candy and sprinkles to the chocolate while it is still wet.

6: Let the chocolate set up, then cut or break into pieces. If you want to speed the process along, you can place the baking sheet in the refrigerator until the chocolate has hardened.

Tips and Tricks

• You don’t want to overcook your chocolate. That is why I only keep the chocolate on the heat until 75% of the chocolate has melted. If you keep it on the heat too long, the chocolate may end up burning or getting crumbly.
• While you can place the candy bark in the refrigerator to help it set up quickly, I would not recommend storing it in the refrigerator. You’ll want to store it at room temperature, ideally in an airtight container.
• This candy bark quite rich, so feel free to cut the pieces as big or as small as you would like!

More Halloween Recipes

Candy Corn Fudge
Mummy Hot Dogs
Halloween Deviled Eggs
Monster Brains
Halloween Popcorn Cake
Halloween Cookies

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Halloween Candy Bark

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Author: Deborah Harroun

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Inactive Time: 1 hour hour 50 minutes minutes

Total Time: 2 hours hours

Servings: 12 servings

Course: Candy

Cuisine: American

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Perfect for a Halloween party, or a great way to use up leftover Halloween candy, this Halloween Candy Bark is sure to be a favorite every year!

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Ingredients

• ▢ 12 oz semi sweet chocolate
• ▢ Halloween themed candy (candy corn, m&ms, sprinkles, etc.)

Instructions

• Place a piece of parchment paper on a large baking sheet and set aside.
• Fill a small saucepan with about an inch of water.
• If not using chocolate chips, roughly chop the chocolate. Place the chocolate in a heat safe bowl that is large enough to fit over the saucepan without touching the water. Place over medium-low heat.
• Slowly let the chocolate, stirring very frequently, until the chocolate is about 75% melted. Remove from the heat and continue to stir until the chocolate is completely melted and smooth.
• Pour the chocolate onto the prepared baking sheet. Spread the chocolate into a thin layer – I like to use an offset spatula. 
• Immediately top with candy and/or sprinkles of your choice.
• Let the chocolate sit until it has hardened back up. You can place it in the refrigerator for about 20-30 minutes to speed this up, if desired.
• Once hardened, cut the chocolate into pieces.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is calculated using 2 oz M&Ms, 12 pieces of candy corn, and 2 tablespoons of sprinkles.

Nutrition Information

Serving: 1/12 of recipe, Calories: 172kcal (9%), Carbohydrates: 25g (8%), Protein: 2g (4%), Fat: 10g (15%), Saturated Fat: 5g (31%), Sodium: 7mg, Fiber: 2g (8%), Sugar: 20g (22%)

Keywords: candy bark, chocolate bark, halloween candy bark