Chocolate Halloween Bark

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This easy Halloween chocolate bark features rich semi-sweet chocolate, festive candy toppings, and spooky sprinkles for a fun, no-bake holiday treat.

Cook Time5

Cooling time1

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 328kcal

Author: Cari

Place the semi sweet chocolate chips in a microwave-safe bowl. Melt in 30-second bursts in the microwave until completely melted.
Pour the melted chocolate into a lined springform pan or baking dish and tap to release bubbles.
Melt white chocolate melts in a microwave-safe bowl. Melt in 30-second bursts in the microwave until completely melted.
Spread with an offset spatula until ¼ inch thick. (This will make for a thinner bark. You may make yours thicker, but you will have less pieces and it will also take longer to solidify.)
While the chocolate is still wet, drizzle half the melted white chocolate over the semi sweet chocolate.
Then sprinkle m&m's and sprinkles on top.
Drizzle the remaining melted white chocolate and finish with the candy eyeballs.
Allow to cool and set at room temperature or in the refrigerator for about an hour.
Once set, chop with a sharp knife into 1-2” irregularly sized pieces.
Store in an airtight container in the refrigerator until ready to enjoy.

Here are top tips for making Halloween candy bark with semi-sweet chocolate:

Use high-quality chocolate – better chocolate melts smoothly and gives a glossy finish.

Chop evenly – cut the chocolate into similar-size pieces so it melts at the same rate.

Melt gently – use a double boiler or short microwave bursts, stirring often, to avoid scorching.

Line the pan – parchment paper makes it easy to lift and break the bark once set.

Spread thinly and evenly – about ¼ inch thick for easy breaking and perfect snap.

Add toppings quickly – sprinkle M&M’s, candy eyes, or sprinkles while the chocolate is still warm so they stick.

Cool at room temp – let the bark set naturally to maintain shine; refrigerate only if your kitchen is very warm.

Room Temperature: Store broken bark pieces in an airtight container at cool room temp for up to 1 week. Keep away from heat or direct sunlight to prevent melting.

Refrigerator: If your kitchen is warm, refrigerate in a sealed container for up to 2 weeks. Place parchment between layers to prevent sticking and blooming (white streaks).