Happy Halloween! Well, almost Halloween – the week leading up to the big day is all about costume planning, decorating and pumpkin carving. Whether you’ll be dressing up as something cute or something scary, the one thing you can definitely count on is enough chocolate and candy to last you a couple of months – unless you’re like me and pick out all your favourites and give the rest to friends or colleagues.

Even though you’ll soon have too many Kit-Kats and mini Coffee Crisps than you know what to do with, homemade Halloween treats are always the most fun. This quick to pull together treat can be customized any which way you like – just think of what your favourite Halloween treat bag would be filled with and toss it onto this dark chocolate bark. Candy corn is definitely a must, along with the cutest little pumpkins – I chopped up some Reeses into hap-hazard pieces and added some salted honey roasted peanuts.

Drizzling some white chocolate over top of everything as if there were cobwebs draped over the candy adds just another perfectly creepy Halloween touch. Break up the pieces and divide up into cute cellophane bags to bring to a potluck or school party – don’t forget to save a couple pieces for yourself!

Halloween Candy Bark

Makes approximately 12 pieces – recipe easily doubled or even tripled

  • 2 bags of dark chocolate chips
  • 1/2 bag white chocolate chips
  • 3 cups of assorted candy / nuts combo (chopped into small pieces if using chocolate bars, etc)
  1. Melt the dark chocolate in a small saucepan over medium-low heat, stirring constantly until all chips have melted.
  2. Pour melted chocolate onto a baking sheet covered in parchment or wax paper – spread to about 1/8 of an inch thick.
  3. Sprinkle assorted candy generously and evenly over chocolate while it is still melted, pressing very gently on pieces to ensure they will adhere to the bottom layer.
  4. Melt the white chocolate (either in the same small saucepan as before, ensuring there is no trace of the dark chocolate, or in the microwave on 20 second increments, stirring well after each). Pour chocolate into a pastry bag with a very fine tip – or into a plastic Ziplock bag, pushing the chocolate to one corner, then snipping a tiny piece off the end.
  5. Press the chocolate through the tip to remove all air, then drizzle over the bark.
  6. Refrigerate for at least an hour, until chocolate is fully solid again or if you have time, a full day. Remove and break into irregular pieces.
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