Last Updated on October 29, 2020 by Slow The Cook Down
Super fun and easy to make, this halloween chocolate bark recipe is perfect for all your spooky needs! This green layered bark is made with dark and white chocolate and finished with candy eyes. It's the perfect treat for kids of all ages!
If you want to get into the Halloween spirit this year, this chocolate bark is a must have! Super easy to make with just 4 ingredients, it's a must for all my chocoholics!
It's a great Halloween recipe that can be made ahead of time with very little effort, and let's be honest, who doesn't like chocolate at Halloween?!
- Dark and white chocolate: I like to use a mix of dark and white chocolate so that the bark isn't overly sweet.
- Green food coloring: Because is it even Halloween without food coloring?!
- Candy eyes: I got these spooky bloodshot candy eyes, but normal ones will work well too.
How to make this halloween chocolate bark recipe
- Melt the dark chocolate and pour it into a tin. Place it in the fridge to set (photo 1).
- Melt the white chocolate and reserve a couple of teaspoons.
- Mix green food coloring into the white chocolate and place it on top of the dark chocolate (photo 2).
- Drizzle over the remaining white chocolate and place on the eyes (photo 3).
- Let harden in the fridge and then break into pieces to serve.
Frequently Asked Questions
Once the bark is fully set, cut it into pieces and place it in an air tight container. It will keep well in the fridge for up to 2 weeks. Keep it chilled if it's not being served so the chocolate doesn't melt.
Because this is a layered bark, it's pretty thick, so I find the easiest way to break it is with a chef's knife. Just press firmly down until it cracks. If you use a knife you can cut it more precisely, rather than using your hands, so that you get a pair of eyes on each piece.
You can freeze this Halloween chocolate bark recipe if you prefer, but you do need to wrap it securely so that it doesn't get freezer burn. It's best to wrap it in plastic wrap and foil and place it in a freezer bag. Place the frozen chocolate in the fridge overnight for it to thaw.
Some recipes call to add a little oil to chocolate, but it's best to avoid that for this recipe. Oil will make the chocolate softer and it won't harden as quickly, so skip it this time round.
You can easily mix this bark up to suit your tastes. You can easily make this with one layer and use milk, white or dark chocolate if you prefer. Orange food coloring would work great for this Halloween chocolate bark recipe and black sprinkles would be a great addition.
Recipe Notes and Tips
- Be sure to let the dark chocolate set completely before adding the green layer. You can place it in the freezer for 10 minutes to speed up the process.
- Melt the chocolate in small increments in a microwave or use a double broiler or bain marie. Place a couple of inches of water into the bottom of a pan and boil. Place a heat proof bowl over the top, so it's not touching the water and melt he chocolate in that, stirring occasionally.
- Heat the chocolate slowly so that it doesn't burn.
- I used a 9 inch springform pan to make this bark, you can also use a half sheet pan layered with parchment.
More Chocolate Recipes
- Stuffed Chocolate French Toast
- Chocolate Peanut Butter Oatmeal Balls
- Chocolate Pots with a Pretzel Topping
- Chocolate Orange Shots – 3 Ingredient Shooters
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Halloween Chocolate Bark
- In a microwave or bain-marie melt the dark chocolate. Pour the melted chocolate into a spring form pan and put in the fridge for at least 30 mins until the chocolate is set.
- Once the dark chocolate is set, melt the white chocolate. Remove two tablespoons of the white melted chocolate and set to one side.
- Stir in green food coloring until you have your desired color.
- Pour the melted green chocolate on top of the set dark chocolate. Move the tin around so the white chocolate covers the dark chocolate.
- Drizzle the reserved white chocolate over the green.
- Place on the candy eyes and then put the tin in the fridge to set (around 30 minutes). Once set, I popped the tin the the freezer for 5 minutes just to make sure it was all solid.
- Carefully cut and break the bark into pieces to serve.
- If you are melting the chocolate in the microwave, be sure to do it in small increments so that you don't burn it.
- Ensure that the dark chocolate is completely set before adding the white chocolate.
- You can also use a baking sheet lined with parchment to make the bark.
- Nutritional values are based on 1 of 8 servings and are an approximation.