Fun fact about Rae: I love making bark! I love that it can be as simple or as complicated as you want it to be. I love how customizable it is. I love the act of planning out what bit will go together and how they’ll all play off of each other. The first bark I made was, of course, peppermint bark, and every Christmas for the past few years I’ve made boxes full of peppermint bark for friends and family. I’ve also made 4th of July bark and, of course, Halloween bark. My first Halloween bark was simple: chocolate, pretzels, oreos, and candy corn. This year, I thought I would go big and add candy corn m&ms and these weird eye candies that I found at HEB. In the end, I liked all of the bulk stuff, but those eye candies pushed the bark a bit over the edge, making it a bit too sweet, canceling out the pretzels which are meant to balance out the sweetness. Luckily, I didn’t use a whole lot of eyes, so there’s enough pieces without them.
Ingredients I make bark in a pretty intuitive manner, so most of these are not going to be exact.
36 oz (2 lbs) Melting Chocolate – I use Ambrosia Candy Bark from HEB, simply because it’s the cheapest, but any melting chocolate will work.
Candy Corn – I prefer Barch’s
Candy Corn M&Ms
Various Wilton Halloween Sprinkles
Wilton Red Vein Candy Eyeballs
1. This is the part where I’m really the most intuitive with how much of what I use. I usually just take my 2 qt pampered chef mixing bowl and fill it around half way. I also LOVE oreos so that tends to be the bulk of my mix, but how much of what is in your bark is entirely up to you. To start, break up your oreos into smaller chunks. I usually aim for quarters and whatever comes of that comes. Depending on the size of your pretzel sticks, you’re going to want to break those up a bit as well. I generally just take a hand full at a time and break them in half. Next add in your candy corn and m&ms according to personal taste, leaving some extra to top off the bark. Mix these all together and set them aside.
2. Before you melt your chocolate, cover a sheet pan with wax paper and set aside. Next, melt your chocolate. If you haven’t melted chocolate before, your first instinct is going to be to just throw it in the microwave and run it until it melts entirely. Don’t do this. It will burn your chocolate. When it comes to melting chocolate, a little at a time is the best method. The Ambrosia brand comes in 2 oz cubes which makes life so much easier. I take six of these cubes at a time in a bowl and heat them in the microwave for 30 seconds to 1 minute at most. At this point, start “mashing” it, for lack of a better term, with a fork. It should look like the third picture and just give under the fork. After the initial mashing, all you have to do is continue stirring the chocolate with your fork and soon it will be entirely melted.
3. Spread the chocolate across the wax paper you prepared before, spreading it out evenly.
4. Spread your bulk ingredients that you prepared at the beginning across the chocolate.
5. Melt the rest of the chocolate, covering the bulk ingredients. Note: I had 12 oz of white chocolate leftover from a previous recipe and decided to combine it with the last 12 oz of the milk chocolate in the package.
6. Sprinkle the extra candy corn and m&ms on top of the second layer of chocolate. Add whatever mix of Halloween sprinkles you choose.
7. Refrigerate the bark until the chocolate is set. Once the chocolate is set, take it out of the fridge and break up the chocolate into chunks. Plate it, take pictures of it, or, you know, just eat it.