Like what you see? Share it with your friends!

When it comes to last minute Halloween treats, nothing beats the simplistic ease of Halloween Chocolate Bark.  All you need is good chocolate and your favourite Halloween-themed toppings!

Oh, and patience.  You need patience too, and for me, that’s the hardest part.  Once you get all of those sprinkles and candies evenly distributed over the top of the melted chocolate, you have to wait until the chocolate firms up.  I hate that part.

I’m not a fan of chocolate that has melted or softened.  To be honest, in our home, you’ll very rarely find room-temperature chocolate.  We prefer chocolate to be eaten directly from the fridge, or in some instances, the freezer.

Now, I know that’s a faux-pas in the eyes of a chocolate connoisseur, but that’s just a personal preference, which happened by complete accident.  Let me tell you about it.

I have a weakness for Lindt chocolate balls.  A few years ago, I believe it was at Christmastime, I purchased a large bag of them and began to eat them to my heart’s content.  After about 10 of them, I felt rather icky and John.e came up with this idea of freezing the rest so that I wouldn’t be tempted to eat them.  You know – out of sight; out of mind.

Well, a few days later, I saw them in the freezer and not having any patience at all, I unwrapped one and popped it into my mouth.  My love affair with frozen chocolate was born!

So, Dear Reader, you can bet that I took a few large pieces of this Halloween Chocolate Bark and placed them in the freezer for myself.  The rest, I boxed up for McKenna to take to a friend’s Halloween party.  

Later tonight, I’m going to tune into Netflix and dig my frozen Halloween Chocolate Bark out of the freezer and snack until I can snack no more.  Because, that’s just the kind of day I’m having – relaxed, lazy, and hungry.

Before you get to the recipe, I just wanted to point out that since the chocolate is the only important ingredient in this recipe, be sure to use the best melting chocolate you can find or can afford.  Obviously, this recipe is meant for kids, so you won’t need to be too fancy, but a good chocolate nonetheless will result in a better tasting treat.

I have to make mention of the model hand you see in some of the photographs in this post.  This spooky, Halloween-y hand of what seems to be a dead, decaying being, was the creation of the one and only, John.e.

John.e modeled the hand using modeling clay and something that I seem to have none of – patience.  Well, doesn’t that just seem to be the theme of this post?  Ha!  It’s true, Dear Reader, I have very little patience, but I’m working on it!

And while I’m working on bettering myself, you can work on this Halloween Chocolate Bark.  With as much as I need to be deemed ‘better,’ I’m sure you’ll have your bark made first.  Happy Halloween!

Halloween Chocolate Bark
Serves 15
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
287 calories
38 g
10 g
13 g
3 g
8 g
57 g
36 g
34 g
0 g
4 g
Nutrition Facts
Serving Size
57g
Servings
15
Amount Per Serving
Calories 287
Calories from Fat 121
% Daily Value *
Total Fat 13g
21%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg
3%
Sodium 36mg
1%
Total Carbohydrates 38g
13%
Dietary Fiber 2g
6%
Sugars 34g
Protein 3g
Vitamin A
2%
Vitamin C
2%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups melting chocolate (dark, semi-sweet, or milk chocolate)
  2. 1/4 cup toffee bits
  3. 3/4 cup Halloween-themed candies and candy sprinkles
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. Set up your topping stations so that you are ready to layer the toppings onto the chocolate. There’s no rush, but you don’t want any delays when the melted chocolate is ready to go.
  3. In a double boiler, melt the milk chocolate until it’s smooth and free of lumps.
  4. Pour the chocolate onto the baking sheet that has been lined with parchment paper and using an offset spatula, smooth the chocolate out in an even layer.
  5. Next, sprinkle the toppings evenly over the melted chocolate.
  6. Place the baking sheet in your refrigerator to let the chocolate set for one hour!
  7. Break the bark into serving size pieces. Store in a sealed container.
beta
calories
287
fat
13g
protein
3g
carbs
38g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/

In a hurry?  Save this recipe to your Pinterest board for quick and easy reference!  Click HERE!

All access to Lord Byron’s Kitchen!  Never miss another recipe!  Follow me on FACEBOOKINSTAGRAM, AND PINTEREST!

Like what you see? Share it with your friends!

Leave a Reply

Your email address will not be published. Required fields are marked *