Halloween Candy Chocolate Bark

Halloween Chocolate Bark

Halloween Candy Chocolate Bark – A Simple Three-Ingredient Treat

Boo! It’s Halloween – a candy lover’s favorite time of year! Our country’s annual parent-sanctioned sugar binge is just around the corner and if you’re looking for clever ways to put your kiddo’s candy (or your own) to tasty use, this Halloween Candy Chocolate Bark is the trick. It’s a treat that meets my trifecta of recipe perfection – easy to make, requires only a handful of ingredients and decidedly delicious. It also makes an excellent gift.

I like a double decker bark – a layer of semisweet chocolate topped with a layer of white chocolate. Top that with a sprinkling of your favorite chopped Halloween candy and you’re in business! Chill, smash and serve!

I finished my bark with chopped Snickers, Milky Way and Kit Kat bars and a few candy corn to appease my 11-year-old’s affinity for the tasteless, waxy mess (You can probably guess I’m no fan of candy corn.) but you can adorn your Halloween Candy Chocolate Bark with whatever you like. Consider the bark a blank, edible canvas and get busy with your Halloween Candy Chocolate Bark masterpiece!

 

Halloween Candy Bark
Author: Chef Danielle Turner
Serves: about 1 1/2 pounds
Ingredients
  • 1 12-ounce bag semisweet chocolate chips
  • 1 12-ounce bag white chocolate chips
  • 1/2 cup chopped Halloween candy
Instructions
  1. Line a baking sheet with parchment paper.
  2. Melt semisweet chocolate chips, according to package directions, until completely smooth. Pour melted chocolate onto prepared baking sheet and use a spatula to spread chocolate out about 1/8-inch thick. Chill in freezer until chocolate is set, about 20 minutes.
  3. Melt white chocolate chips, according to package directions, until completely smooth. Remove baking sheet from fridge/freezer and top it with melted white chocolate. Use a spatula to spread white chocolate evenly over semisweet chocolate.
  4. Immediately sprinkle chopped candy over white chocolate. Return baking sheet to freezer until firm, about 20 minutes. Remove bark from freezer and slide parchment paper onto cutting board. Use a sharp knife to cut or break bark into pieces and serve.

 

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