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You are here: Home / Desserts / Halloween Candy Bark Recipe

Halloween Candy Bark Recipe

Posted by Jessica Pinney on October 10, 2015, last updated August 11, 2023

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A close up of melted chocolate with mini Halloween candies and edible eyes on parchment paper. Text reads "Halloween Candy Bark"

It’s Halloween season and you know what that means: candy on candy on candy! And this recipe is literally just that.

If you’re looking for a super simple, no-bake Halloween dessert, this is it! I melted the chocolate in the microwave (much easier/faster than the stovetop) and then just pressed my favorite Halloween candies into the top. I imagine kids would have a blast helping out with this one.

Overhead view of Halloween candy bark ingredients - mini chocolate chips, Reese's pieces, edible candy eyes, kit kats, chopped Reese's cups and mini candy bars.

Feel free to use whatever candy you prefer. I think it would be really good to add in something salty like pretzel sticks to balance out the sweet.

Leftover Halloween Chocolate Candy Bark - Fall Dessert Recipes

Need more no-bake Halloween dessert ideas? These popular vampire bat marshmallow pops that are a breeze to put together.

Sliced Halloween Candy Bark

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Halloween Candy Bark Recipe

This adorable chocolate bark is the perfect way to use up leftover Halloween candy. 

  • Author: Jessica Pinney
  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American
Halloween Candy Bark Recipe
Print Recipe
★★★★★ 5 from 1 review

Ingredients

3 Cups Bittersweet Chocolate Chips
Kit Kats (I bought one XL bar and used about half of it)
Reese’s Peanut Butter Cups (I used full-size & cut into quarters)
Milky Way Bars (“Fun-size”)
Reese’s Pieces
Candy Eyes
Halloween Sprinkles

Instructions

Melt the chocolate in the microwave. Microwave in a microwave-safe bowl for 1 minute. Stir and continue microwaving in 30-second increments until completely melted.

Pour melted chocolate on to a baking sheet lined with parchment paper. Spread with a spatula until about 1/4″ thick.

Top with Halloween candies. Set in fridge and cool for about 30-45 minutes until chocolate is hard and candy is set.

Cut into irregular shapes. Serve immediately. Store leftovers in an air-tight container.

Nutrition

  • Calories: 349

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We’d love to see!

Halloween Candy Bark
 
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  1. Sarah | à la Susu says

    October 12, 2015 at 1:40 pm

    THESE ARE TOO CUTE!!!!! Such a creative and simple idea, I love it <3

    Reply
  2. Kathy @ Beyond the Chicken Coop says

    October 13, 2015 at 2:12 am

    Love this! So cute and perfect for our Halloween get-togethers!

    Reply
  3. Kristin says

    October 16, 2015 at 10:28 pm

    Loved this. I changed mine up a bit, as I wanted a little ‘something more’ and used semi-sweet and added to it, cinnamon, salt, chipotle powder and espresso powder and swirled it with white chocolate tinted in orange. Used M&M’s, reese’s, butterfinger and dark chocolate covered pomegranate seeds. It was pretty delicious.

    Reply
    • Jessica Pinney says

      October 17, 2015 at 3:34 am

      Kristin, that sounds amazing! I will have to try it when I make another batch. Love the idea of the pomegranate.

      Reply
  4. Tara says

    December 20, 2019 at 8:40 pm

    Had about 2lbs of leftover candy that I used to make a version of this. I took it to work and handed it out to coworkers. It was a great success!

    ★★★★★

    Reply

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