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Colorful Halloween-themed bark topped with pretzels, candy eyes, candy corn, and sprinkles, displayed on a dark surface with plastic spiders and web decorations.

Halloween Candy Bark Recipe

Chef Jenn
Halloween Candy Bark is everything I want in an October recipe: easy, colorful, and so fun to make. No oven needed, just a little swirl and a lot of candy.
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Prep Time 15 minutes
Cook Time 5 minutes
1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 servings
Calories 143 kcal

Equipment

Ingredients
  

  • 12 ounces white candy melts
  • 1/4 cup orange candy melts
  • 1/4 cup purple candy melts
  • 1/4 cup green candy melts
  • 1/4 cup black candy melts
  • 1/2 cup candy corn
  • 1/2 cup mini pretzels broken into pieces
  • Halloween-themed sprinkles

Instructions
 

  • Line a baking sheet with parchment paper or a silicone baking mat. This will keep the bark from sticking and makes it easy to lift and break later.
  • Melt the white candy melts in a microwave-safe bowl, heating in 30-second intervals and stirring in between until the mixture is smooth and pourable.
  • Pour the melted white candy onto the lined baking sheet. Spread it into an even layer about 1/4 inch thick using an offset spatula or the back of a spoon.
  • Melt the orange, purple, green, and black candy melts in separate bowls, again using 30-second bursts in the microwave with a good stir after each round.
  • Drop a spoonful of each colored melt randomly across the white candy layer. Try to space them out for a balanced swirl.
  • Swirl the colors using a skewer or toothpick. Don’t overdo it or the colors might blend into brown. Gentle swirls give the best marbled effect.
  • Sprinkle the candy corn, broken pretzels, and Halloween-themed sprinkles across the bark. Press lightly with your hands or a spatula so the toppings stick as the candy cools.
  • Chill the tray at room temperature for 1 to 2 hours or transfer to the fridge for about 30 minutes to speed things up.
  • Break the set bark into rough pieces with your hands or use a sharp knife if you want more even edges.
  • Store in an airtight container at room temperature or refrigerate if your kitchen runs warm.

Notes

Chef Jenn’s Tips

  • Always use parchment or a silicone mat. Trying to peel hardened bark off a bare pan is not the kind of Halloween fright you want.
  • Don’t worry about perfect swirls. Part of the charm is that every batch looks a little different.
  • Use whatever toppings you’ve got on hand. Candy eyes, chopped peanuts, crushed cookies, there’s no wrong answer.
  • Work fast with the colored candy melts. Once the white base starts to firm up, you’ll lose your swirl window.
  • If your kitchen is warm or you’re prepping this ahead, storing the finished bark in the fridge helps keep everything crisp and snappy.

Nutrition

Serving: 1pieceCalories: 143kcalCarbohydrates: 22gProtein: 0.3gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 82mgPotassium: 7mgFiber: 0.1gSugar: 19gVitamin C: 0.1mgCalcium: 1mgIron: 0.2mg
Keyword candy bark, Halloween Candy bark, Halloween treats
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