Halloween Chocolate Bark and a Video

After posting that list of all the Halloween food projects I had been keeping in my bookmarks, I couldn’t resist trying one out. However, I made this decision as Halloween was fast approaching, leaving me with very little time for elaborate sugar cookies or and major confections. This, and the opportunity to fit as much candy in my mouth as possible lead me to try out Halloween Chocolate Bark. Taking inspiration from all the yummy recipe variations I’ve been seeing around the internet, I put together a version of chocolate bark absolutely filled to the brim with some of my most favorite candies as well as a few surprises (like pretzels—what were they doing on the Halloween aisle??).

Plus, as a super duper special bonus to this already delicious pile of sugar, I decided to take my normal photographic efforts and turn them into another YouTube video! As much as I was ready to take plentiful photos of sprinkling candy and luscious ribbons of melted chocolate, something told me they would look even better in real life, rather than just a pretty picture. So, here it is! Just in time to help you use up all that leftover Halloween candy—Halloween Chocolate Bark.

We’ve got the English version…

As well as a version in Spanish!

Oh, I also forgot to mention that I managed to have a birthday a few weeks ago! With a nice, quiet day at home, I think my favorite part was actually my birthday flowers. They’ve got these amazing light and dark pink ribbons on the petals. Look how cool they are!

Well, I hope you guys had a great Halloween! Let me know how it went!

Halloween Chocolate Bark

A La Kocinera Original Recipe

Printable Recipe

Receta en Español

1/3 cup roughly chopped mini Twix bars (about 3)

1/3 cup roughly chopped mini Butterfinger bars (about 3)

1/3 cups roughly chopped Reese’s Peanut Butter Cups (about 4)

1/3 cup chopped pretzels

1/4 cup M&Ms

12 ounces dark chocolate, chopped (it’s best to use bar chocolate, like Ghirardelli)

4 ounces white chocolate, chopped

 

After chopping all the candies and setting them aside, line a baking sheet with nonstick parchment paper (or wax paper, nonstick aluminum foil, etc.), set aside.

Place the chopped dark chocolate in a medium-sized microwaveable bowl. Microwave at 50% power 25 seconds at a time, stirring between each interval, until the chocolate is almost entirely melted (if there are still a few unmelted pieces just stir it a bit until they melt).

Once the dark chocolate is melted, immediately pour it onto the prepared baking sheet, spreading it into a thin, even layer with a spatula. While the chocolate is still melted and liquid-y, sprinkle the candies and pretzels all over the surface, gently pressing them into the chocolate to set.

Finally, place the chopped white chocolate in a small, microwaveable bowl and heat at 50% power in 25-second intervals until melted, stirring between each interval. Once the white chocolate is melted, take small spoonfuls of chocolate and drizzle them on top of the chocolate bark to taste. You may not use all the white chocolate–just dip any sort of candy, pretzel, etc. in the leftovers for another yummy treat.

Once the chocolate bark is complete, place it in the refrigerator for at least 1 hour to set. After an hour, break it up and serve immediately or repackage it and keep it in the refrigerator for a few days.