Halloween Candy Bark

Halloween bark is very easy to make and fun to make with kids. Use your imagination and any fun candies of your choice.  Semi-Sweet chocolate chips may also be substituted instead of dark chocolate chips. Customize the bark to be silly or scary.  If you’d like, you can also add a touch of salt, add peanuts, potato chips, sunflower seeds, or pumpkin seeds.  

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bonCook tools used: Perforated Baking Sheet, Flexiflat or the new Footeez Fleximat, Small or Medium Round Mold, Heat Resistant Spatula, Offset Spatula or Mini Offset Spatula

Ingredients 

• 3 cups dark chocolate chips

• 1 cup white chocolate chips

• Candy Corn

• Miniature Peanut Butter Cups, halved

• Pretzel Nuggets

• Candy Eyes

Instructions

Place the Flexiflat or the Forteez Fleximat on a Perforated Baking Sheet.  Set aside.

Place the dark chocolate chips in the Small or Medium Round Mold.  Microwave for 30 second increments at half power until melted, and stir until smooth.  

Melt the white chocolate chips the same way.  

Pour the dark chocolate chips into the Flexiflat, filling the entire surface using the Offset Spatula to smooth into an even layer.  

Drizzle the white chocolate diagonally across the Flexiflat.  Then, drag a toothpick across the white chocolate in an opposite direction.  

Place the halved peanut butter cups evenly across the sheet of chocolate.  Place the pretzel barrels on the chocolate.  Add the candy eyes in the chocolate or dip each eye in chocolate and stick on top of the pretzel.  Sprinkle the Candy Corn pieces evenly across the sheet of chocolate.  

Place the Perforated Baking Sheet in the refrigerator for one hour to harden.  

Once hard, remove from the Flexiflat and break up the pieces with your hands or cut with a knife on a cutting board. 

* Store in an airtight container in the refrigerator for 2-3 weeks or leave on the counter at room temperature for up to 5 days.  

* May also be frozen.