This Halloween Chocolate Bark recipe is an easy-to-make, last-minute Halloween treat with just 3 ingredients. Simply melt the chocolate and scatter in some themed Halloween sprinkles for a simple and cute holiday treat. Perfect for gifts or a Halloween-themed party.
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
- What is chocolate bark?
- What is tempered chocolate?
- Ingredients
- Substitutions
- How to Make Halloween Chocolate Bark without tempering chocolate
- How to temper chocolate for chocolate bark
- Equipment for making chocolate bark
- How to Store chocolate bark
- What to do with chocolate bark
- More recipes with chocolate
- Tips + FAQs
- Recipe
What is chocolate bark?
Chocolate bark is chocolate that has been melted and then solidified again into a large sheet, usually topped with ingredients like chopped nuts, and dried fruits, and sometimes themed to a holiday.
To make Halloween bark you can add any number of fun Halloween-themed candies, cereals, cookies, or fall-flavored treats to your chocolate bark.
You can use untempered or tempered chocolate when making chocolate bark.
What is tempered chocolate?
Tempering chocolate means heating and cooling chocolate to specific temperatures to make it snappy and glossy and keep it from melting. This technique is used often for dipping or coating ingredients in chocolate.
Using tempered chocolate for chocolate bark means you'll have a nice shiny surface and a bark that snaps apart. It'll stay nice looking at room temperature.
Using untempered chocolate for bark means you'll have to store your bark in the fridge so that it doesn't 'bloom' or turn a dullish white-gray color. It should still snap apart immediately after removing it from the fridge but that texture won't remain.
Untempered chocolate is much easier for bark however because you just melt the chocolate, add toppings and store it in the fridge. You don't need to maintain any certain temperature.
RECIPE TIP: To melt chocolate delicately you can use a double boiler. To set one up, set a large glass or stainless steel bowl over a medium pot of almost simmering water. Stir the chocolate to melt.
Ingredients
About the ingredients for this recipe. See the recipe card below for exact amounts.
- the chocolate: for this Halloween bark I use one part white chocolate to two parts dark chocolate. I use this ratio so that I can swirl the white chocolate on top. I use chocolate bars for my chocolate bark because it works for me. Sometimes I'll make it with the Bulk Barn melting chocolate.
- the toppings: I just bought a little baggie of Halloween sprinkles at my Bulk Barn store and sprinkled them on as much as I wanted. Use your perfect amount.
You can play around with this ratio, depending on how whether you want it more chocolatey or have more fun ingredients.
Substitutions
Other chocolate bark topping ideas
You can play around here with the ingredients you like. Make sure your ingredients don't have any water on them as the chocolate will seize up and it can be hard to fix it. You can try:
- candy eyes
- gummy worms
- candy corn
- Halloween themed sprinkles
- marshmallows
- cookies
- seeds
- pretzels or chips
- puffed rice cereal, or other cereals
- spices
- nuts
- coconut
RECIPE TIP: Be sure to keep water away from your chocolate. Even a drop can cause it to seize - it will turn grainy and chunky and unpleasant.
How to Make Halloween Chocolate Bark without tempering chocolate
Prep Tips
- chop the chocolate if using bars of chocolate
- prep all topping ingredients
- line a baking sheet with parchment paper or a silicone mat (I prefer a silicone mat)
- prepare a double boiler by placing a large bowl on top of a medium pot with an inch or two of almost simmering water
For melting chocolate, I prefer to use the double boiler method. You can also use a microwave, just heat the chocolate in very small time increments, stirring well in between.
Bring a small pot of water to a simmer, with about an inch of water in it, then set a bowl on top and place the chocolate in the bowl. Use a heat-proof spatula to stir the chocolate constantly, until it is all melted.
If using white chocolate, melt that at the same time.
Once the chocolate has melted, pour the chocolate onto a baking sheet that has been lined with either a silicone mat or parchment paper. Use an offset spatula to spread it out.
Drizzle and drop the white chocolate on top of that and then use a butter knife to swirl it around.
Moving quickly, so the chocolate doesn't begin to set, sprinkle your choice of Halloween-themed sprinkles on top.
Refrigerate until set and break into pieces.
How to temper chocolate for chocolate bark
Set up a double boiler for melting the chocolate.
Add ⅔ of the chocolate and melt, stirring constantly. Bring to 110°–115°F.
Remove the bowl of chocolate from the pan, and cool the chocolate to 95°–100°F.
Add the rest of the chocolate and stir until it melts into the rest of the chocolate. This will take some time.
Spread the chocolate onto the prepared baking sheet and add your toppings. Let the chocolate set at room temperature. This takes an hour or two.
Store the bark in a cool dark place. It does not need to be refrigerated.
RECIPE TIP: Store the untempered chocolate in the fridge.
Equipment for making chocolate bark
I use the double boiler and thermometer method for melting chocolate because I can control the temperature better.
I like to line my baking sheet with a silicone mat and use an offset spatula to spread the chocolate out.
How to Store chocolate bark
- Store untempered chocolate in the fridge to avoid it melting or developing a white/grey dull coating.
- Store tempered chocolate at room temperature.
We eat the chocolate within 3-5 days after making it.
What to do with chocolate bark
- Gift the chocolate bark in treat bags with a Halloween-themed tag and ribbon
- Serve the Halloween bark on a plate at a Halloween party
- Use the bark shards to decorate a cake
More recipes with chocolate
Tips + FAQs
Yes, store the chocolate bark in a freezer-safe bag or container for up to 6 months.
Refrigerate chocolate bark made with untempered chocolate. You don't need to refrigerate chocolate bark made with tempered chocolate.
Use a large chef's knife to cut chocolate bark or simply snap it apart with your hands. Tempered chocolate will have a nice snap to it, whereas untempered chocolate is slightly bendy at room temperature without a snap.
Recipe
Halloween Chocolate Bark with Sprinkles
Ingredients
- 6 oz white chocolate
- 12 oz dark chocolate
- Halloween themed sprinkles or candy
Instructions
- To begin line a baking sheet with parchment paper or a silicone mat. Melt both types of chocolates separately, using a microwave or double boiler.
For untempered chocolate
- To use a double boiler: Set a large bowl atop a medium pot with about an inch of water in it and bring it to a simmer. Set the chocolate in a bowl and stir constantly to melt.
- Spread the regular chocolate on a baking sheet lined with a silicone mat. Then dollop the white chocolate on top. Using a butter knife, swirl through both chocolate until you have a look you like.
- Sprinkle your Halloween sprinkles or candy on and then chill in the fridge for 10-15 minutes until set. Break up into pieces and serve!
For tempered chocolate
- To use a double boiler: Set a large bowl atop a medium pot with about an inch of water in it and bring it to a simmer. Set the chocolate in a bowl and stir constantly to melt, bringing the chocolate to a temperature of 110°–115°FRemove the bowl from the heat and let it cool to 95°–100°F. Add the remaining third of the chocolate stirring constantly. The chocolate will reach a temperature of about 85°F.
- Spread the regular chocolate on a baking sheet lined with a silicone mat. Then dollop the white chocolate on top. Using a butter knife, swirl through both chocolate until you have a look you like.
- Sprinkle the sprinkles or other toppings onto the chocolate and then let set at room temperature for 1-2 hours.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on October 29, 2018, and updated on October 14, 2022, for clearer information and nutrition information.
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