Halloween Bark is an easy recipe for a fun holiday treat. This recipe is made with white chocolate, candy, and colorful sprinkles. It’s a great recipe to make with kids or give as gifts.
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After seeing how much my kids loved the Easter Candy Bark recipe that I made, I just had to make a Halloween version. This is their favorite holiday, other than Christmas, and I really wanted to make it as special as possible.
I know that kids typically get a ton of candy already for Halloween, but our kids aren’t able to go out trick-or-treating this year. I’ve been racking my brain to come up with all the fun, tasty little treats and ideas that I possibly can to help them enjoy the holiday. I know they will love this and I hope you and yours do, as well.
Why This Recipe Works
This is actually a really quick and easy Halloween candy recipe to make. The hardest part is getting the chocolate and candy melts all melted at the same time, but I give you plenty of tips on how to do just that.
Halloween Bark is a really fun to make. Kids can easily help with the decorations too.
You can use any combination of candy and sprinkles that you like, but I do share exactly what I used for this recipe below.
You can make this recipe for yourself, your kids, or for an Halloween party. It also makes a great gift. You can easily package it in Halloween themed boxes or gift bags.
How To Make Halloween Bark
Ingredients
- White chocolate chips
- Candy melts
- Wilton Halloween Shaped Sprinkles (I used two different sets of 6)
- Wilton Colored Sugar Sprinkles (I used purple, black, and orange)
- Silpat Mat or parchment paper
- While I use heat proof bowls over a pots of boiling water, you can also use a double boiler to melt the chocolate.
- Toothpicks for swirling
- Extra white candy melts or white chocolate chips and food color (if needed – orange candy melts were not available when I shopped for this post so I used white chocolate and food coloring instead)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
It’s best to have everything that you need out and ready to go. Once the melted chocolate is spread out, you’ll need to move somewhat fast to get everything else onto it before it starts to set.
Create!
Line a large baking sheet with a Silpat Mat or parchment paper.
There are several ways that you can go about melting the chocolate and candy melts.
Use two pots of boiling water (one large and one small) and 3-4 bowls (depending on how many colors you are using) so that you can melt the white chocolate over the one larger pot and the candy melts over the smaller pot. You could also use one pot or a double boiler.
Chef’s Tip: the candy melts won’t set up nearly as quickly as the white chocolate so I recommend melting them first.
Pour the white chocolate chips into a large heat-proof bowl or the top of a double boiler. Then, pour a couple of tablespoons of the candy melts into 3 smaller separate heat proof bowls.
Bring two pots of water to a boil. Set the white chocolate bowl over the large pot making sure that the bowl is not touching the water. Heat, stirring frequently, until melted and smooth. Meanwhile, place each bowl of candy melts over the smaller pot, stirring frequently, until melted and smooth.
Chef’s Tip: you can also melt the candy melts in the microwave. Start with 30 seconds on 50% power, then stir and continue heating and stirring 15 seconds at a time until melted and smooth.
Using a silicone spatula or offset spatula, spread the melted chocolate onto the Silpat or parchment paper lined baking sheet about 1/4-inch thick.
Drop spoonfuls of the melted candy melts over the top of the chocolate.
Use toothpicks to gently swirl the drops of candy melts into the white chocolate.
Sprinkle on the candy and sprinkles.
Place the baking sheet in the refrigerator for 30 minutes, or until the chocolate is set. You can also allow it to set at room temperature for about 2 hours.
Present!
Use a knife to cut the bark into approximately 16 pieces.
Tips and Techniques
- Candy melts won’t set up as quickly as the white chocolate so it is recommend to melt those first, if using just one pot.
- If you’re using bowls over pots of boiling water to melt the chocolate and candy melts, make sure that the bowls don’t touch the boiling water in the pot. You want the bowls to sit just above the water.
- Store leftover white chocolate bark in an airtight container at room temperature (below 70°F). It will keep for 2-3 weeks. You can also store it in an airtight container in the refrigerator, if necessary.
FAQ’S
Is White Chocolate Really Chocolate?
White chocolate is actually not really chocolate. It’s primarily made from sugar, cocoa butter, and milk solids. It’s very sweet and often has vanilla flavor added to it.
More Halloween Recipes
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Halloween Bark
Ingredients
- 24 ounces white chocolate chips (or bars)
- 2 ounces black candy melts
- 2 ounces purple candy melts
- 2 ounces orange candy melts
- Halloween sprinkles (and/or small candy, like M&M's)
- Food coloring (if needed)
Instructions
- Line a large baking sheet with a Silpat mat or parchment paper.
- Pour the white chocolate chips into a large heat-proof bowl or the top of a double boiler. Pour the candy melts into smaller heat-proof bowls.
- Bring two pots of water to a boil - one large and one small.
- Place each bowl of the candy melts over the smaller pot, ensuring that the bowl does not touch the water. Melt, stirring often, until smooth. Set aside and repeat with the remaining bowls of candy melts. See notes below for how to melt the candy melts in the microwave.
- Set the larger bowl of white chocolate chips over the larger pot, ensuring the bowl is just over the water and not touching it. Heat, stirring frequently, until smooth.
- Using a silicone spatula or offset spatula, spread the melted white chocolate onto the prepared baking sheet, about 1/4-inch thick.
- Drop spoonfuls of the candy melts all over the top of the white chocolate.
- Use toothpicks to gently swirl the colors together.
- Sprinkle on the halloween candy and colored sugar sprinkles.
- Place the baking sheet in the refrigerator for about 30 minutes, or allow to set at room temperature for 2 hours.
- Use a knife to cut the bark into approximately 16 pieces.
Notes
Tips and Techniques
- You can use any color combination of candy melts that you prefer.
- If the color candy melts that you want are unavailable, you can use white candy melts or extra white chocolate chips and food dye to obtain the desired color.
- Candy melts won’t set up as quickly as the white chocolate so it is recommend to melt those first, if using just one pot.
- You can also melt the candy melts in the microwave. Start with 30 seconds on 50% power, then stir and continue heating and stirring 15 seconds at a time until melted and smooth.
- If you’re using bowls over pots of boiling water to melt the chocolate and candy melts, make sure that the bowls don’t touch the boiling water in the pot. You want the bowls to sit just above the water.
- Store leftover white chocolate bark in an airtight container at room temperature (below 70°F). It will keep for 2-3 weeks. You can also store it in an airtight container in the refrigerator, if necessary.
Ann says
We always make Christmas bark, why not Halloween bark! Love the colors in this treat! So fun! Excited to make it!
Jamie says
Wow! This treat looks absolutely delicious and yummy! A big thumbs up for the creativity and unique concept. Perfect for this Halloween festivity!
Linda says
This Halloween bark is so crazy fun and so easy to make. The kids love making this recipe and had lots of fun!
Debra says
This is such a fun recipe. I made a batch and took some to all the neighbors with young kids…they all LOVED it and asked for the recipe.
Andrea Howe says
This bark is SOOO cute! I love the soft color choices set off by the start black and white! And such fun sprinkles; my kids LOVED this and want another batch for Halloween haha!
Lauren Vavala says
Thanks so much for the feedback Andrea 🙂