Chocolate bark is such an easy and fun treat to make! It's simply a sheet of chocolate, or multiple chocolate kinds, decorated with a variety of sweets, chocolates, sprinkles, dried fruit, nuts, and other yummy things. This Halloween Chocolate Bark is made up of dark chocolate with black food colouring, white chocolate with orange food colouring, and then lots of Halloween themed and coloured sweets and sprinkles. This recipe is very easy to make, great for baking with the kids, and totally customisable for any dietary need or taste requirement.
Ingredient Tips & Equipment Information
- I decorated the bark with jelly beans, dolly mixture, edible candy eyes, wafer paper spiderwebs, and skull and ghost sprinkles. You can decorate it with any Halloween themed sweets, chocolate and sprinkles that you prefer. You also use dried fruit or nuts.
- I used dark chocolate for the base of this bark, you could use milk or white chocolate if you prefer.
- To colour the chocolate you should use a professional grade food colouring to get a vibrant shade. Brands I recommend are Pro Gel and Sugarflair. I have also heard good things about Colour Mill and Americolor.
- The baking tray I used was 38.5 x 25.5 cm (15 x 10 inches).
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Halloween Chocolate Bark
Melt both the dark chocolate and white chocolate in separate bowls. You can use a double boiler or the microwave. Stir black food colouring into the dark chocolate and orange food colouring into the white chocolate.
Spread the dark chocolate out into a lined baking tray, add the white chocolate on top in spoonfuls.
Swirl the two chocolates together, then decorate with various Halloween sweets, sprinkles and chocolates. Leave to set before breaking up into pieces.
What chocolate is best to use?
The best chocolate to use is one you like to eat, as it will be the main flavour of the bark. I would advise avoiding cooking or baking chocolate, as they don't taste very nice. You don't have to use expensive chocolate to get a nice flavour either, I just used standard chocolate from the chocolate aisle.
What is the best food colouring to use?
I recommend using professional grade gel food colouring for the best and brightest results. You can buy these easily from many online shops, including Amazon. I used the brand Sugarflair for this recipe. I used their Black Extra colour for darkening the dark chocolate, and their Apricot shade for colouring the white chocolate orange. Pro Gel, Colour Mill and Americolor are other popular brands.
Can you use different sweets and toppings?
Yes absolutely, the great thing about this recipe is how customisable it is. You can personalise for any suitability by adding sweets, sprinkles and chocolates of your choice. To keep the Halloween theme, I recommend picking sweets that are orange, yellow, purple, black or green. These are popular colours to use for Halloween bakes. And then of course you can use any Halloween themed sweets like skulls, eyeballs and spiderwebs for example.
How long does the bark last and how should it be stored?
The bark will technically last as long as the best before date on the chocolate and sweets that you use. Although in reality it will most likely get eaten up faster than that! Store it in a cool place in an airtight container or a ziploc bag. You can also store it in the fridge if you're worried about the choclate melting.
What is the best way to break up the bark?
I find it best to bring the bark to room temperature, then slice it up with a sharp knife. You can also break it apart by hand, but its a lot less precise.
Who is this recipe suitable for?
This recipe is egg and gluten free. Depending on what sweets and candy you decorate the bark with, it can be easily made suitable for vegetarians. Lots of sweets contain beef or pork gelatine, carmine/cochineal/E120 food colouring (made from beetles) so do look out for this if serving the sweets to vegetarians.
Can this recipe be made gluten free?
Great news, this recipe is gluten free! Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
Can this recipe be made dairy free?
Yes, just replace the chocolate with dairy free alternatives, and make sure to use dairy free sweets and sprinkles to decorate. If you are serving to vegans, please also check the sweets and chocolates you use are not only dairy free, but also do not contain gelatine, carmine/cochineal/E120, shellac (also known as confectioners glaze) or beeswax. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
More tips for making the Halloween Chocolate Bark:
- I coloured the dark chocolate with black food colouring for extra Halloween vibes, but this is optional!
- I used dark chocolate for the base of this bark, but you could use milk or white chocolate if you prefer.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Kitchen scales
- Piping bags
- Orange food colouring
- Black food colouring
- Angled palette knife
- Candy eyes
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Halloween recipes...
Halloween Chocolate Bark
Ingredients
- 600 g Dark chocolate
- 150 g White chocolate
- Black food colouring I used sugarflair
- Orange food colouring I used sugarflair
- Various sweets, chocolates and sprinkles
Instructions
- Line a baking tray with baking paper, grease the tray first with a little butter to help the baking paper stick to it. You don't want it moving around when you're trying to spread out the chocolate. I used a tray that was 38.5 x 25.5 cm (15 x 10 inches)
- Melt the dark chocolate, you can use a double boiler or melt in the microwave. I blast it on high for 30 seconds, then stir. Then continue with 10 second blasts, stirring between each one. If you chop the chocolate up or use chocolate chips it will melt a lot faster. Add the black food colouring to it and mix in well
- Then melt the white chocolate following the same method. Add the orange food colouring to it and mix in well
- Pour the dark chocolate out onto the lined baking tray, use a palette knife or the back of a spoon to spread it out. Give the tray a shake and tap it on the work surface a few times to help the chocolate smooth out, and remove and air bubbles
- Add the orange coloured white chocolate in spoonfuls all over the top of the dark chocolate
- Using a cocktail stick or a butter knife, swirl the two chocolates together
- Decorate with your chosen sweets, chocolates, candy and sprinkles
- Leave to set at room temperature, or set in the fridge
- When fully set, remove from the tin and place on a chopping board. Use a large sharp knife to chop it into chunks, or snap it apart by hand
- Leftovers can be stored in an airtight container in a cool place, for as long as the best before dates on the chocolate and toppings used
Notes
- I decorated the bark with jelly beans, dolly mixture, edible candy eyes, wafer paper spiderwebs, and skull and ghost sprinkles. You can decorate it with any Halloween themed sweets, chocolate and sprinkles that you prefer. You also use dried fruit or nuts.
- I used dark chocolate for the base of this bark, you could use milk or white chocolate if you prefer.
- To colour the chocolate you should use a professional grade food colouring to get a vibrant shade. Brands I recommend are Pro Gel and Sugarflair. I have also heard good things about Colour Mill and Americolor.
- The baking tray I used was 38.5 x 25.5 cm (15 x 10 inches).
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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