Description
A spooky and fun Boo Bark! Halloween chocolate bark recipe—easy to make and customizable for all your tricks and treats.
Ingredients
Scale
- 12 ounces of chopped chocolate, chocolate chips, or candy melts (you may choose white, milk, dark, or a combination)
- ½ tablespoon vegetable oil or coconut oil (optional, helps with flow and gloss)
- Halloween-themed toppings, such as:
• Candy corn
• Candy pumpkins
• M&Ms (Halloween colors)
• Candy eyeballs
• Seasonal sprinkles
• Mini marshmallows (optional)
• Halloween bark bits or themed candies
Instructions
- Prepare a baking tray
Line a rimmed baking sheet (about 9×13″ or similar) with parchment paper or a silicone mat. Make sure the surface is flat and clean. - Melt the base chocolate
In a microwave-safe bowl or in a double boiler, melt about two‑thirds (8 ounces) of your chocolate or candy melts.
– Microwave method: heat in 20- to 30-second bursts, stirring in between until mostly melted but with a few unmelted bits, then stir to complete.
– Double boiler method: set a heat-proof bowl over (not touching) simmering water, melt gently stirring until smooth. - Add the optional oil
Once mostly melted, stir in the ½ tablespoon of vegetable or coconut oil to improve flow and give the bark a glossier finish. - Incorporate remaining chocolate (optional layering/swirl)
If you’re doing a marbled look, melt the remaining 4 ounces of a contrasting chocolate (e.g. white if base is dark). Then gently drizzle or swirl it into the melted base chocolate after pouring (see Step 6). - Pour onto tray
Immediately pour the melted chocolate onto the prepared baking sheet, spreading it to your desired thickness (¼ inch to ½ inch). Use an offset spatula or the back of a spoon to smooth it out or leave it slightly rustic. - Add toppings and swirl (if desired)
Before the chocolate sets, sprinkle on your Halloween candies, eyeballs, sprinkles, etc. If using a second color chocolate, drizzle it in lines and drag a toothpick or skewer to create swirl patterns. - Set the bark
Let the bark sit at room temperature until completely firm (about 1 to 2 hours, depending on ambient temperature). Alternatively, place it in the refrigerator for 20–30 minutes to speed up the process. - Break or cut into pieces
Once set, lift the bark off the parchment or mat and break or cut it into irregular shards. Store or serve immediately.
Notes
Temperature matters: Avoid overheating chocolate (especially candy melts), as they can seize or become grainy.
Work quickly with toppings: The moment you pour the chocolate, you have limited time before it starts to set—have all your toppings ready.
Thickness tip: If you make your bark too thick, it will take much longer to set and be harder to break neatly.
Uniform pieces: If you prefer consistent shards, use a sharp knife or bench scraper to score straight lines before full hardening, then break along lines once set.
Keywords: Boo Bark! – Halloween Chocolate Bark Recipe