Recipe of the Week: Halloween Chocolate Bark - WFSB 3 Connecticut

Recipe of the Week: Halloween Chocolate Bark

Halloween Bark Recipe


2: 11 oz. bags milk chocolate chips
1: 11 oz. bag white chocolate chips
3 large (or 12 mini) candy bars, roughly chopped
1 cup candy corns
1 cup "spooky" candy (eyeballs, bones, bugs…)


Line a cookie sheet with wax paper.

Pour the milk chocolate chips in a microwave safe bowl. Heat for 60 seconds, then stir. Continue heating in 30 second increments, stirring in between, until the chocolate is smooth.

Pour the chocolate onto the prepared cookie sheet and smooth to the edges.

Repeat with the white chocolate. Pour it on top of the milk chocolate and swirl with a spatula.

Sprinkle the chopped candy bar over the chocolate, then sprinkle the candy corns and the "spooky" candy on top.

Place in the fridge for 20 minutes or until hardened. Break into pieces and store in an air-tight container.

*Don't keep this is the fridge because chilling the chocolate too long causes it to get cloudy.