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Because no Halloween party is complete without the proper desserts, we've put together a few of our most favorite Halloween bark recipes that are scary-simple to make at home. No tricks here — just chocolatey, crunchy, candy-covered treats!
Note: We've listed ingredients you can easily shop online, but perishables and produce we recommend buying in stores.
Nothing screams fall like the flavor of pumpkin spice, and this Pumpkin Spice Bark recipe from Peanut Butter Fingers x Justin's is about as autumnal as it gets. With classic fall ingredients like pumpkin puree, warm baking spices, and maple syrup, this yummy treat is perfect for sweater weather.
Pumpkin Spice Bark
1. Line a 9-inch-by-11-inch pan with parchment paper.
2. Combine coconut oil and almond butter in a large, microwave safe bowl. Microwave until coconut oil is melted and almond butter is slightly runny (about 45 seconds). Stir to combine.
3. Add pumpkin puree and pumpkin pie spice and stir. Add maple syrup and stir again.
4. Pour mixture onto parchment paper, using a spatula to spread it evenly. Sprinkle any desired toppings on top of the bark before placing into the freezer.
5. Freeze until the bark hardens, approximately 20 minutes. Break into pieces and enjoy! Store any remaining pieces in an air-tight container in the freezer.
Recipe courtesy of Peanut Butter Fingers x Justin's.
This recipe comes from chef Kimmee Masi, owner of Jersey Shore's coolest dessert spot, Confections of a Rockstar. Made with both creamy white chocolate and decadent dark chocolate, this colorful bark comes to life with the addition of candy eyeballs, candy corn, and colorful sprinkles.
"Bark" at the Moon
1. Line a 9-inch-by-13-inch sheet pan with parchment or wax paper.
2. Dark chocolate should be melted in a double boiler over low heat, making sure to stir so it doesn't burn. Once dark chocolate is completely melted, transfer to 9-inch-by-13-inch sheet pan.
3. Cover dark chocolate with graham crackers while chocolate is still soft to stick. Let harden 3 to 5 minutes.
4. Spread marshmallow or fluff over layer of graham crackers.
5. Cover the fluff with the rest of the graham crackers. Let set to the side.
6. Melt white chocolate in a double boiler over low heat, making sure to stir so it doesn't burn.
7. Once chocolate is completely melted, pour white chocolate over the graham crackers.
8. Add sprinkles, candy eyeballs and candy corn. Let harden before cutting into pieces.
Recipe courtesy of Confections of a Rockstar.
Better-for-you food brand Justin's knows a thing or two about peanut buttery, chocolatey treats, so naturally their Spooky Peanut Butter Chocolate Bark recipe is a winner. We recommend Justin's peanut butter cups and peanut butter for this recipe, but you can mix it up and sub in your favorite brand, too. Note: The creepy candy eyeballs are non-negotiable!
Justin's Spooky Peanut Butter Chocolate Bark
1. Cover a large cookie sheet with wax paper and set aside.
2. In a large bowl, heat dark chocolate peanut butter cups in the microwave on 50% power until fully melted, stirring every 30 seconds.
3. Pour melted peanut butter cups onto prepared cookie sheet. Drizzle peanut butter on top of the chocolate and swirl with a knife. Top with sprinkles and candy eyeballs.
4. Place the chocolate bark in the refrigerator for one hour, or until hardened. Cut or break into pieces and enjoy!
Note: Best if stored in the fridge until ready to eat.
Recipe courtesy of Justin's.
Chris Kollar of Napa Valley's Kollar Chocolates breaks down his handmade chocolate bark — his Hazelnut Crunch specifically — as an easy way to serve up some delicious dessert for 15-20 guests. Rather than the crispy feuilletine (pastry crunch) he uses in his shop, you can crush up sugar cones and add in roasted hazelnuts to enjoy a milk chocolate bark with a sugary, crispy crunch. We love the rich and toasty fall flavor of hazelnuts in this crowd-pleasing treat.
Kollar Chocolates Hazelnut Crunch
1. Pre-heat oven to 350°. Lay the hazelnuts on a baking sheet, and roast in the oven for 15-20 minutes (or until golden in color). Allow hazelnuts to cool after roasting.
2. Melt 2 pounds of your favorite milk chocolate in the microwave in a microwavable dish. Melt the chocolate first on high for a minute, then on high in 30-second increments until the chocolate reaches 120°. Mix chocolate in between heating to ensure it's all being heated. Allow the chocolate to sit at room temperature until the chocolate is about 87°.
3. Crush up four sugar cones.
4. Combine chocolate, hazelnuts, and sugar cone pieces in a bowl.
5. Line baking sheet with parchment and/or wax paper. Pour mixture of melted chocolate, hazelnuts, and sugar cone pieces on to the baking sheet in an even fashion. Lightly sprinkle a pinch of salt across all chocolate.
6. Place baking sheet in the fridge and keep in fridge until solid (about one hour).
7. Take baking sheet out of the fridge, take off parchment and/or wax paper, and break into smaller pieces.
Recipe courtesy of Chris Kollar, Chef/Owner, Kollar Chocolates.
This white chocolate bark from Delish is one of the quickest and most simple from-scratch Halloween treats you can make. The Halloween-hued nonpareils, sprinkles, and food coloring make this bark especially fun for kids' parties or goodie bags.
Halloween Candy Bark
1. Place chocolate in a heat-proof bowl over a pan of simmering water and stir until completely melted.
2. Divide three tablespoons of melted white chocolate into three separate bowls. Add five drops Flo-Coat and one drop of food coloring to each bowl; stir to combine.
3. Pour remaining white chocolate onto a parchment-lined baking sheet. Using an offset spatula, spread chocolate until it's ⅛- to ¼-inch thick. Drizzle colored chocolate on top and drag a toothpick to create swirls. Dust top with nonpareils and sprinkles.
4. Transfer to the refrigerator to set for 20 minutes. Break into pieces to serve.
Recipe courtesy of Delish.
Alright, alright ... we know this isn't technically a bark recipe, but these festive "Halloween Haul" Loaded Brownies from Pillsbury are too good to pass up. Loaded with bits of chopped candy bars and topped with colorful candy-coated milk chocolate candy, these fudgey treats will be the star of any spooky dessert spread.
"Halloween Haul" Loaded Brownies
1. Heat oven to 350°F. Coat a 13-inch-by-9-inch baking pan with no-stick cooking spray.
2. Prepare brownie mix according to package instructions using oil, water, and eggs. Spread into prepared pan. Sprinkle with chopped candy bars.
3. Bake 25 minutes or until almost set in center. Press candy-coated chocolate pieces into surface of brownie. Bake an additional 3 minutes or until set in center. Cool completely on wire rack.
Recipe courtesy of Pillsbury.