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Halloween Bark

Halloween bark made with crisp white chocolate layers and dark chocolate swirls, finished with candy and sprinkles. A simple no-bake melt-and-chill method that sets into breakable pieces in about 30 minutes.
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Prep Time 15 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Chocolate bark
  • 12 oz white chocolate
  • 6 oz dark chocolate
  • 0.5 cup Halloween candy
  • 0.25 cup sprinkles

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Line a sheet pan with parchment paper to prevent sticking and make breaking easier.
Melt and layer white chocolate
  1. Melt the white chocolate until smooth and glossy, then spread it thin in an even layer over the parchment.
  2. Let the white chocolate rest for 2-3 minutes so it slightly thickens before adding the dark chocolate swirls.
Add dark swirls
  1. Melt the dark chocolate until pourable, then drizzle it over the white layer in thin ribbons.
  2. Swirl the dark chocolate with a toothpick for spiderweb-style streaks and contrast against the pale layer.
Top and set
  1. Immediately top with Halloween candy and sprinkles, pressing gently so they stick while the chocolate is still warm.
  2. Chill for 30 minutes in the refrigerator until firm, then break into pieces by hand.

Notes

Pro tip: press candy in gently while the chocolate is warm so it adheres without sinking too deep. Store bark covered in the fridge for up to 5 days; freeze for up to 2 months for best texture. If you want it dairy-free, use dairy-free white chocolate and dairy-free dark chocolate bars.