This easy Halloween Bark is all dressed up for spooky season with crunchy peanuts, Reese’s Pieces, colorful sprinkles, and candy eyes. A pumpkin spice white chocolate drizzle adds a little fall flavor to this fun treat for Halloween parties and gift giving.
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A Note From My Kitchen
At this time of year, fancy holiday chocolate bark starts showing up in stores, usually with a pretty fancy price tag to match. Making your own is so much less expensive, and it’s one of the quickest and easiest treats you can put together at home.
Decorating is half the fun, and this is a great recipe to make with the kids. Pile it on a platter for a Halloween party or package the pieces in treat bags tied with ribbon for a festive homemade gift.
It matters not that I no longer have a house full of kiddos. I made a batch of this yummy chocolate bark a couple of weeks ago, and we grownups had no trouble finishing it off in no time!
For more Halloween treats, try my Halloween Oreo Brookie Bars, Caramel Corn, and Perfect Roasted Pumpkin Seeds. They’re all fun options for rounding out your party spread or packaging up to share!
Ingredient Notes
- Semisweet chocolate: Use good-quality semisweet chocolate chips or chopped semisweet baking chocolate. I use Ghirardelli semisweet chocolate chips. Since chocolate is the main ingredient, the quality makes a big difference in the final flavor.
- Nuts: Roasted salted peanuts add crunch and a little salt to balance the sweetness. I’ve also made this bark with almonds with delicious results. Roughly chop the nuts if you prefer smaller pieces.
- White chocolate: Use a good-quality white chocolate baking bar for the drizzle. I use Ghirardelli. Chop or break the bar into small pieces before melting.
- Pumpkin pie spice: Just a little pumpkin pie spice adds warm fall flavor to the white chocolate drizzle.
- Reese’s Pieces: These candy-coated peanut butter candies add a little peanut butter flavor and festive orange, yellow, and brown colors.
- Halloween sprinkles: Choose a Halloween sprinkle mix with jimmies for a colorful finishing touch.
- Candy eyes: Assorted sizes of candy eyeballs give this bark its fun Halloween look.
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How to Make Halloween Bark
- Melt the chocolate and add the nuts: Microwave the semisweet chocolate at 50% power for 1 minute. Stir, then continue in 30-second intervals at 50% power, stirring well after each, until melted and smooth. Stir in the peanuts.
- Spread it out: Pour the chocolate mixture onto a parchment-lined baking sheet and spread it into a rectangle about 9 x 12 inches and no more than ¼-inch thick.
- Add the candy: Immediately scatter the Reese’s Pieces evenly over the chocolate.
- Make the pumpkin spice drizzle: Melt the white chocolate in a small microwave-safe bowl using the same method, just until smooth. Stir in the pumpkin pie spice.
- Drizzle away! Use a small spoon to drizzle the spiced white chocolate over the bark.
- Decorate and chill: Immediately add the Halloween sprinkles and candy eyeballs, gently pressing the eyeballs into the chocolate if needed. Refrigerate for about 45 minutes, or until completely firm.
Break or slice: Once the bark is completely firm, break it into irregular pieces with your hands. If you prefer clean edges and more defined pieces, use a sharp knife to cut it into triangles or other shapes.
Valerie’s Tips
- Melt gently. Use 50% power and stir well between microwave intervals to avoid overheating the chocolate. If you prefer, melt the semisweet and white chocolates separately in a double boiler over gently simmering water, stirring frequently. Keep water and steam from coming into contact with the chocolate.
- Switch up the crunch. I’ve made this bark with almonds, and they’re delicious! You can substitute another type of nut or try broken pretzel pieces in place of the peanuts for a salty crunch.
- Have your decorations ready. Set out the Reese’s Pieces, sprinkles, and candy eyes before you start. Add them as directed while the chocolate is still soft so they’ll stay put when the bark firms up.
- Make it your own. Leave the pumpkin pie spice out of the white chocolate drizzle if you’d like, or change the sprinkle colors and candy decorations to suit another holiday..
- Package it up. Tuck the pieces into treat bags tied with ribbon for an easy Halloween gift.
Storage Tips
Store the Halloween Bark in an airtight container in the refrigerator for up to 2 weeks. If you’re stacking the pieces, place parchment or wax paper between the layers to keep them from sticking together. Keep the bark in a cool spot when serving or gifting so the chocolate stays firm.
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Halloween Bark
Ingredients
- 12 ounces semisweet chocolate chips or chopped semisweet baking chocolate, like Ghirardelli (see notes below)
- ⅓ cup roasted salted peanuts, roughly chopped if desired
- 2 ounces white chocolate baking bar, like Ghirardelli (see notes below)
- ¼ teaspoon pumpkin pie spice
- ¼ cup Reese's Pieces
- Halloween sprinkles, as needed
- Assorted candy eyeballs, as needed
Instructions
- Line a large baking sheet with parchment paper and set it aside.
Make the Chocolate Bark
- Place the semisweet chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir, then continue to microwave at 50% power in 30-second intervals, stirring well after each interval, until completely melted and smooth.
- Stir the peanuts into the melted chocolate until well combined.
- Pour the chocolate mixture onto the prepared baking sheet. Use an offset or flexible spatula to spread it into an even rectangle, about 9- x 12-inches and no more than ¼-inch thick. Immediately scatter the Reese's Pieces evenly over the chocolate.
Make the Pumpkin Spice Drizzle
- Place the white chocolate in a small microwave-safe bowl. Microwave at 50% power for 1 minute. Stir, then continue at 50% power in 30-second intervals, stirring after each, just until melted and smooth. Stir in the pumpkin pie spice.
Decorate and Chill
- Using a small spoon, drizzle the pumpkin spice white chocolate over the bark. Immediately add the Halloween sprinkles and candy eyeballs, gently pressing the eyeballs into the chocolate if needed so they stay in place.
- Refrigerate for about 45 minutes, or until completely firm.
Break or Slice
- Once the bark is completely firm, break it into irregular pieces with your hands. If you prefer clean edges and more defined pieces, use a sharp knife to cut it into triangles or other shapes.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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This post was originally published on October 27, 2012. It has been retested and updated with new text and images.
what we have here, what delicious, crunchy and marvelous tasty sweets dessert..a great gift to sweetnees the one we care just for a moment, excellent 🙂
Bark is one of my greatest weaknesses….
Oooh, looks good. I may have to try this at Christmas for a quick candy gift.
I’ve never made bark before, but this year I have been contemplating making some different types as gifts, and I’ll have to add pumpkin spice to the list! I’m virtually connecting with people I didn’t get to meet in person at Foodbuzz this year, so, Hello!
Hello Petra! I’m sorry we didn’t connect in San Francisco but I’m glad you stopped by 🙂
Valerie, this is so easy to make and I love it! I don’t know if I have time to squeeze in making these chocolate bark, but if I have, I’d really love to make these. I think I need to bookmark and make sure to remember making this in advance. The color of bark and the wrapping make so festive and I love the whole package. Looks yummy too!
I think I need to Trick or Treat at your house 🙂
I think this bark looks great! It’s festive and delicious!
Wow these chocolate bars are amazing! Thanks for sharing them at Manila Spoon. I love the step-by-step instruction, too. I agree that it’s a great gift idea. Have to make this for the holidays! Thanks, Valerie!
This looks fabulous! Totally loving this.