Flaviella. A Big Bend kitchen almanac
Halloween  ·  Saturday, October 31

Halloween Candy Bark

Every year our street does a front-porch swap on Halloween night, and this is what I bring. It takes twenty minutes, it travels in a paper bag, and it is the best possible use for the candy you bought too early. Kids can do the scattering while you do the melting.

Prep
20 min
Cook
5 min
Cool / chill
40 min
Total
1 hr 5 min
Yield
Makes about 1½ lb (24 pieces)
Level
Easy
Jump to recipe Back to Halloween recipes
Halloween candy and chocolate scattered among fall leaves
Photo: Branden Skeli, Unsplash

Ingredients

Makes about 1½ lb (24 pieces). Tick items off as you go.

Method

  1. Line the panLine a rimmed baking sheet (about 9×13 inches) with parchment paper.
  2. Melt the dark chocolateMicrowave the semisweet chocolate in a dry bowl in 30-second bursts, stirring between each, until about two-thirds melted. Stir until the rest melts from the residual heat — this keeps it glossy.
  3. SpreadPour onto the parchment and spread into an even layer about ¼ inch thick.
  4. Swirl the white chocolateMelt the white chocolate the same way in 20-second bursts. Stir in food coloring if using. Drizzle over the dark chocolate and drag a toothpick through to marble.
  5. TopImmediately scatter the candy, pretzels and nuts over the top and press gently so they stick. Finish with a pinch of flaky salt.
  6. Chill and breakRefrigerate 30–45 minutes, until completely firm. Break into rough pieces with your hands.

Kitchen notes

  • Keep water away from melting chocolate — a single drop can make it seize.
  • Store airtight at cool room temperature up to 1 week, or refrigerated up to 2 weeks.
  • Check candy labels if you are sharing with anyone who has nut allergies, and skip the peanuts.

More to cook this season