This Monster Halloween Bark is a fun, colorful, and easy Halloween treat to make for kids of all ages.
Looking for a super FUN and incredibly easy Halloween dessert that you can make with (or without!) your kids? Try my Monster Halloween Bark candy!
Monster Halloween BarkJump to Recipe
Holiday bark is the closest thing to the most perfect holiday candy that you can make at home. That’s my personal opinion. Here’s why:
- The base for holiday bark is always the same: chocolate. Something you probably already have on hand in your pantry.
- It’s easy to customize holiday bark for any occasion by switching up the color of the candy melts.
- You can have so much fun choosing creative toppings for each holiday.
- Holiday bark is SO EASY to make! Which makes it an awesome recipe to make with your kids.
Halloween Mix-Ins and Toppings
For your Halloween holiday bark, you can choose any mix-ins and toppings you’d like. For mine, I like to use:
- Green chocolate candy melts
- Orange chocolate candy melts
- Melted caramels
- Pumpkin spice yogurt-covered pretzels
- Halloween M & Ms
- Candy eyes
- Halloween-colored sprinkles
Some other Halloween candy mix-ins and toppings ideas:
- Candy corn (I personally am not a fan, but it would look great in Halloween holiday bark!)
- Pumpkin-shaped candy
- Black licorice pieces
- Reese’s Peanut Butter Cups
- Nuts (almonds, cashews, or pistachios would work well)
- Popcorn – either regular or Halloween-colored popcorn
Monster Halloween Bark Recipe
Monster Halloween Bark
- 16 oz semi-sweet or unsweetened baking chocolate, roughly chopped
- 1/2 cup hard caramel candies
- 3/4 cup green melting chocolate
- 3/4 cup orange melting chocolate
- 1/2 cup M & Ms
- 1/2 cup chopped pretzels (I use pumpkin spice but you can use white chocolate or yogurt covered)
- 1/4 cup Halloween-colored candy sprinkles
- 2 Tbsp candy eyeballs
- Prepare a rimmed baking sheet (or two quarter baking sheets) by lining it with parchment paper. Set aside.
- Add one inch of water to a medium saucepan and bring to a low boil over medium heat. Lower to a simmer and then add chocolate to an oven-proof glass bowl and place over the water in the saucepan.
- Whisk the chocolate (or fold over using a heatproof spatulover the simmering water until all chocolate melts and is smooth. Remove from heat and pour the chocolate onto the prepared parchment paper-covered baking sheets. Use a spatula to guide the chocolate into an even layer. Set aside to cool slightly.
- In a heatproof bowl, melt caramel candies in the microwave until warm and whisk together into a smooth melted caramel. Using a spoon, add caramel over the chocolate in strips. Be creative here: you can decorate in lines and then use a fork to drag through the lines to create fun swirls, or create fun swirls just using the spoon. Once you’ve added all the caramel you want (you don’t need to add ALL of the melted caramel — just how much you want!), set aside the baking sheet to cool slightly.
- In two separate heatproof bowls, microwave the green chocolate melts in one bowl and the orange chocolate melts in another bowI in 30-45 second intervals until softened. Use a whisk or fork to smooth out the chocolate, then pour each over the chocolate caramel layers any which way you choose.
- Now you can add any additional toppings you want. I added Halloween-colored sprinkles, candied eyeballs, pumpkin spice yogurt covered pretzels, and Halloween-colored M & Ms.
- Allow to cool in the refrigerator for at least 30 minutes before breaking up or slicing into smaller pieces.