Halloween Bark is a spooky fun treat made with only 7 ingredients, featuring both dark and white melted chocolate, classic candy corn, spooky candy eyeballs, and Oreos. A fun treat the whole family will enjoy!
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If you love bark treats as much as I do, you'll need this Peppermint Bark recipe to enjoy in a few months, and you can snack on this Caramel Pretzel Bark all year long.
Why This Boo Bark Works
Halloween Bark would be the perfect addition to your Halloween party dessert table where you may find other fun treats like Spider Oreo Cookie Pops, Purple Monster Cupcakes.
This easy Halloween dessert is the perfect sweet tooth treat to enjoy when you're sick of eating leftover Halloween candy as the spooky season comes to a close.
Ingredients Needed
- Chocolate chips: I used dark chocolate and white chocolate chips
- Candy Corn: Whatever colors you prefer.
- Candy eyeballs: Both small and large.
- Oreos: Both regular-sized and mini Oreo cookies are needed
- Black icing: To add the eyeballs to the Oreos.
How to Make Halloween Bark
- Step 1: In the microwave-safe bowl, add chocolate chips.
- Step 2: Microwave the chocolate and use a spoon to stir. Microwave a few more times, stopping to stir in between bursts.
- Step 3: Use a rubber spatula or offset spatula to smooth the melted chocolate across a lined baking sheet.
- Step 4: In another bowl, melt the white chocolate using the same melt and stirring procedure as you did with the first bowl.
- Step 5: Carefully, drizzle some melted white chocolate across the top of the melted dark chocolate in a diagonal pattern. Use a toothpick to run across the sheet pan in the opposite diagonal direction.
- Step 6: Add candy corn pieces and Oreos with candy eyes glued on using some black icing as the "glue" to hold them on. Arrange these treats around the melted chocolate on the sheet pan. Place the baking sheet in the fridge to harden.
Recipe Tips
- This recipe can be adapted to work with just about any other holiday throughout the year. Simply change the toppings to match whatever you are celebrating.
- Add festive, Halloween sprinkles or fun colorful sprinkles, to bring more flair to this simple chocolate bark recipe.
- Lining the baking sheet with parchment paper or using a silicone mat makes clean-up easier and makes removing the bark cleaner and easier to do later. Using extra parchment paper on the sides can act as handles to help remove the hardened chocolate from the baking sheet to be broken into bark pieces more easily.
- Instead of white chocolate, almond bark or white chocolate bark could be used. Additionally, you could use chopped up candy chocolate bars- just make sure they're smaller pieces to melt easier.
- If you don't have black icing, you can use a small amount of melted chocolate to act as glue to hold the eyes to the Oreo pieces. The eyeballs really add to this spooky treat.
Recipe Faq's
White chocolate chips could be used in the bark and they could look like little ghosts. You could also add any leftover candy, like leftover M&M's or Reese's pieces you may have lying around. Broken pretzel pieces would also be a nice addition if you enjoy the salt and sweet-combination. Creepy, crawly, gummy worms would also be a fun touch to add to this Halloween candy bark recipe.
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Keep this bark stored in an airtight container inside the fridge. If the storage container is smaller and you need to stack the bark pieces on top of each other, consider placing pieces of wax paper between them. Storing the bark in the fridge will protect it from melting, as well as increase its shelf life to two to three weeks. At room temperature, the bark will last up to about five days.
More Haloween Treats
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Halloween Boo Bark
Ingredients
- 2 cups dark chocolate chips 12 oz package
- ⅓ cup white chocolate chips
- ¼ cup candy corn
- 3 regular-sized oreos
- 10 mini oreos 1 oz package of mini oreos
- Black icing
- Candy eyes
Instructions
- Line a 10.5” x 15.5” baking sheet with parchment paper or aluminum foil leaving overhang on at least two sides.
- Add the chocolate chips to a microwave-safe bowl and microwave for 1 minute. Stir with a spoon. Microwave for another thirty seconds, stir, and repeat again. The chocolate should be smooth at this point, but if not, continue in 15-second intervals.
- Spread the melted chocolate across the prepared baking sheet and use a rubber or offset spatula to smooth into an even layer.
- Melt the white chocolate chips in a separate bowl for 1 minute. Stir with a spoon until smooth. If it needs more time, repeat microwaving the chocolate in 15-second increments, followed by stirring, until smooth.
- To create the white chocolate swirl: drizzle the white chocolate diagonally across the baking sheet of melted dark chocolate. Then, drag a toothpick across the white chocolate in an opposite diagonal.
- Place the candy corn pieces evenly across the sheet of chocolate.
- Split the oreos in half so that one side is bare and one has the cream filling. Use the black icing to create a small circle on the back of the candy eyes. Place the eyes onto the cookie halves (with the icing side down), however you’d like them arranged. Gently press the cookie halves, eyes side up, into the chocolate.
- Place the baking sheet in the refrigerator for one hour to harden. Once hard, use a knife or your hands to break the slab of chocolate into pieces of bark.
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