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top down view of various sized pieces of Halloween Chocolate Bark with Sprinkles.

Halloween Chocolate Bark with Sprinkles

This spooktacular Halloween bark is an easy, no-bake treat!
5 from 1 vote
Prep Time 4 mins
Cook Time 16 mins
Inactive Time 20 hrs
Total Time 40 mins
Course Dessert
Cuisine American
Servings 20 Pieces
Calories 128 kcal

Ingredients
  

  • 2, 4 oz semi-sweet chocolate baking bars
  • 2, 4 oz white chocolate baking bars
  • 1/4 - 1/3 C Halloween M&Ms
  • 1-2 Tbsp Halloween Sprinkles
  • Optional: 1/4-1/2 tsp of coconut oil or a neutral oil to assist with melting the chocolate*

Instructions
 

  • Line a baking sheet with parchment paper and set aside
  • Melt the semi-sweet chocolate on the stove or in the microwave, stirring frequently, until all of the chocolate is melted and smooth
  • Pour the melted chocolate onto the lined baking sheet, and spread into a thin and even layer with a spatula.*
  • Melt the white chocolate on the stove or in the microwave, stirring frequently, until all of the chocolate is melted and smooth
  • Pour the melted white chocolate over the semi-sweet chocolate layer. You can either pour it in stripes, or gently spread it into somewhat of an even layer over the semi-sweet chocolate (it does not need to be evenly distributed or fully covering the semi-sweet layer as you will be swirling it)
  • Swirl by gently running a butter knife back and forth through the chocolate to create swirls. You can do this in a zig-zagging pattern, or swirl freely, to create the design you like!
  • Evenly distribute Halloween m&ms and Halloween sprinkles across the top of your chocolate bark
  • Place your pan on a flat surface in your fridge to harden
  • Once set, cut or break your bark into the size pieces you’d like, serve, and enjoy!
  • Store chocolate bark in the fridge in an air-tight container for up to 3 weeks (if it lasts that long!)

Notes

*Note on using oil for melting chocolate: adding a small amount of oil can help prevent your chocolate from drying out when melting (especially helpful when melting white chocolate). You can use a neutral oil (like grapeseed or canola) or coconut oil for this process.
*Note for spreading the semi-sweet (base) chocolate layer: the chocolate does not need to go to the edges of your pan. I usually have 3-4” all the way around my chocolate after spreading it across the baking sheet.

Nutrition

Calories: 128kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 13mgPotassium: 73mgFiber: 1gSugar: 12gVitamin A: 20IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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