Go Back
Easy Halloween Candy Bark Recipe
Ash Tyrrell

Easy Halloween Candy Bark Recipe

I first made this Halloween candy bark on a night when I had zero energy for baking but still wanted something festive on the counter. I melted a bag of chocolate, dumped my favorite Halloween candy on top, and walked away for two hours.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 pound semisweet or bittersweet chocolate chips or chopped chocolate bars – this is the base of the bark, so pick a chocolate you actually enjoy eating on its own
  • ⅓ cup candy corn – the classic Halloween topping that makes the bark instantly recognizable
  • ¼ cup Halloween sprinkles and/or candy eyeballs – adds color crunch, and that spooky-cute look
  • Optional: pinch of flaky sea salt – balances the sweetness and makes the flavors pop

Method
 

  1. I set a heatproof bowl over a saucepan of gently simmering water, making sure the bowl doesn't touch the water. I add the chocolate and stir it often so it melts evenly without scorching. If I'm in a rush, I microwave it in 15-second bursts instead, stirring between each round.
  2. Once the chocolate is smooth, I pour it straight onto my parchment-lined baking sheet. Using an offset spatula, I spread it into an even layer, about a quarter to a half inch thick. I don't stress over a perfect shape here — rustic edges are part of the charm.
  3. I move fast at this stage because the chocolate starts firming up quickly. I scatter candy corn, sprinkles, and candy eyeballs over the top, pressing lightly so everything sticks into the chocolate instead of rolling off.
  4. I leave the pan at room temperature for about two hours, or pop it in the fridge for 30 minutes if I want it ready sooner. Once it's firm, I break it into rustic pieces with my hands or a sharp knife.

Notes

  • I always prep and measure my toppings before I even start melting the chocolate, because once it's melted, I don't have time to go hunting for sprinkles.
  • I like using good quality chocolate bars instead of cheap chips, since the flavor really shines through in such a simple recipe.
  • I press the toppings in gently with my palm right after sprinkling, so they don't fall off once the bark is broken into pieces.
  • I've started adding a light pinch of flaky sea salt on top, and it makes the sweetness taste much more balanced.
  • If I want cleaner edges, I chill the bark in the fridge instead of leaving it at room temperature.