Description
This easy Halloween candy bark is a festive no-bake treat made with white chocolate, a dark chocolate spiderweb, sprinkles, sugar eyes, and a fun drizzle of raspberry and kiwi jam. Perfect for parties or using up leftover Halloween candy!
Ingredients
Units
Scale
- 1 cup white chocolate
- 8 dark chocolate rings (flakes)
- A little dark chocolate
- 1 tsp sugar eyes
- Multicolored Tic-Tacs & sprinkles
- 2 drops orange gel food coloring
- 1 tsp raspberry jam
- 1 tsp kiwi jam
Instructions
- Place the white chocolate in a heatproof bowl. Melt it gently over a water bath or in the microwave on pulse mode for 20-second intervals, stirring between each. The texture should resemble condensed milk. Stir in the orange gel food coloring until smooth.
- Cover a flat round plate with cling film (this prevents sticking). Pour the orange-tinted chocolate onto the plate and spread it evenly with a silicone spatula.
- Melt a little dark chocolate and transfer it to a piping bag or syringe. Pipe circles and dividers across the orange base.
- Drag a skewer from the center outward to form a web pattern. While the chocolate is still soft, add dark chocolate flakes (rings), multicolored Tic-Tacs, sprinkles, and sugar eyes.
- Refrigerate the bark for 2–3 hours until fully set. Once firm, drizzle small drops of raspberry jam and kiwi jam across the top using a spoon for a spooky, “bloody” effect.
- Peel the bark from the cling film, break into rustic pieces, and serve.
Notes
- For cleaner pieces, lightly score the chocolate with a knife before chilling.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Swap the jams for strawberry or blueberry if you prefer different “spooky” colors
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 165 kcal
- Sugar: 20 g
- Sodium: 15 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 22 g
- Fiber: <1 g
- Protein: 1 g