Halloween Chocolate Bark
A spooky-cute chocolate bark that balances sweet and salty: dark chocolate base, crunchy pretzel pieces, chewy candy corn, and a bright orange white-chocolate drizzle. Yields 4 servings (12 pieces, 3 pieces per serving).
A spooky-cute chocolate bark that balances sweet and salty: dark chocolate base, crunchy pretzel pieces, chewy candy corn, and a bright orange white-chocolate drizzle. Yields 4 servings (12 pieces, 3 pieces per serving).
Ingredients
6 ingredients- Calories
- 410 kcal
- Fat
- 22g
- Carbs
- 50g
- Protein
- 5g
Whole recipe (4 servings): 1640 kcal
- 340 g dark chocolate chips (about 2 cups)
- 100 g mini pretzel twists, roughly broken into 1/2-inch pieces
- 80 g candy corn
- 60 g white chocolate chips (about 1/3 cup)
- 1/2 teaspoon orange gel food coloring
- 1 teaspoon vegetable oil, divided
Method
9 steps- Line a rimmed baking sheet with parchment paper, leaving a few inches of overhang on the sides for easy lifting later.
- Melt the dark chocolate chips with 1/2 teaspoon of the vegetable oil in a heatproof bowl set over a pot of barely simmering water (double boiler), stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until melted. Do not let water touch the chocolate.
- Pour the melted dark chocolate onto the prepared baking sheet and spread it into an even layer about 1/4 inch thick, roughly 9x11 inches. Work fairly quickly so the chocolate doesn't set before you add the toppings.
- Scatter the broken pretzel pieces and candy corn evenly over the warm chocolate, pressing them gently into the surface so they stick.
- Melt the white chocolate chips with the remaining 1/2 teaspoon vegetable oil using the same gentle method. Stir in the orange gel food coloring until evenly colored.
- Drizzle the orange white chocolate over the bark in thin zigzags using a spoon or a small piping bag (or a zip-top bag with the corner snipped).
- Let the bark set at cool room temperature for about 1 hour, or refrigerate for 20-30 minutes until firm. If refrigerating, bring to room temperature for 5 minutes before cutting to avoid cracking.
- Once fully set, lift the parchment paper to transfer the bark to a cutting board. Cut or break into 12 roughly even pieces (about 2x3 inches each).
- Store in an airtight container in a cool place for up to 2 weeks. If your kitchen is warm, keep it in the refrigerator and let it sit at room temperature for a few minutes before serving.
Recipe notes
Helpful tips
- For a cleaner cut, warm a sharp knife under hot water, dry it, and slice with gentle pressure.
- Swap candy corn for other small Halloween candies if you prefer, but keep the total add-in weight similar so the bark sets properly.
- The orange drizzle is part of the recipe, not optional—it adds a festive look and a creamy contrast to the dark chocolate.
Equipment
- Rimmed baking sheet
- Parchment paper
- Heatproof bowl
- Saucepan (for double boiler) or microwave-safe bowl
- Spoon or small piping bag
- Cutting board
- Sharp knife
Storage
Store in an airtight container in a cool, dry place for up to 2 weeks. If your kitchen is warm, refrigerate and bring to room temperature for 5 minutes before serving.
Additional tips
- Melt chocolate gently and avoid any contact with water, which can cause it to seize. If you have a soy or dairy allergy, check your chocolate and candy corn labels, as cross-contamination is possible.
Recipe inspiration
Inspired by Yummy Inspirations
Estimated nutrition
Per serving: 410 calories
Fat: 22 g · Carbs: 50 g · Protein: 5 g
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