There are as many versions of Halloween Bark as there are grains of sand in all the beaches of the world.
And yesterday, even though we’re still a month away from the spookiest day of the year, I decided to whip some up.
And you know what? Halloween is only the second spookiest day of the year. The spookiest day of the year is actually the day I decide to clean out my pickup.
*Shudder*
Here’s how I made the bark yesterday! (And how exciting is it that we’re getting close to the holidays?)
To make Halloween Bark, you need a bunch of…well, stuff. Some form of melting chocolate is a must (I used widely available almond bark but you can sub good quality chocolate or colored melting candies from the craft store), then you just need stuff to adorn it with: nuts, cookies, pretzels, candies, the kitchen sink, etc. I also used graham crackers as a base, but sometimes I don’t. There’s no right or wrong way to make it. The only wrong way to make it is if you don’t make it.
I realize that made no sense.
(How do you like that freaky mask in the background there? Thought you’d get a kick out of that.)
So first, you need to get the double boiler going! And by double boiler, I don’t mean you have to pull out the contraption labeled “Double Boiler” and sold in stores, because ‘dem ‘tings are unnecessary! I mean you get a saucepan and fill it with a little water…
Then you plop a heatproof glass bowl on top…
Then you grab the almond bark…
And throw it in the bowl.
I did a separate bowl of chocolate, for one very important reason: I wanted to do a separate bowl of chocolate.
Set the pans over medium-low heat, and when the chocolate starts to soften…
Stir it around occasionally so it melts smoothly.
While everything’s melting, prepare all the good stuff: I used pretzel sticks (and chopped them in half later)…
Then I grabbed some glorious pistachios…
And cracked ’em open…
Until I had a great big pile.
Then I chopped ’em up a bit.
I also thought it would be wildly appropriate to grab some Oreos…
And chop those up, too.
I also thought mini chocolate chips would be poifect…
And finally, for a big injection of Halloween color, some Reese’s Pieces—otherwise known as “Reeseeeees Pieceeeees.”
Now, there are lots of different ways to approach this: The classic way is just to smear a layer of chocolate or almond bark on a pan and sprinkle on a bunch of different toppings. But I love the barks that have a graham cracker base, so that’s what I’m-a-gonna-do.
Just neatly lay a whole bunch of whole graham crackers on a large baking sheet (I lined the sheet with a baking mat, but you could use parchment…and it wasn’t overly necessary to line the pan, but I did it anyway. I’m just a wild and crazy gal.) Lay them edge to edge so there ain’t no space between ’em.
By now the almond bark is totally melted and smooth-a-licious. So just pour it onto the crackers…
And use an offset spatula to gently spread it all over the surface.
Get it all the way to the edges of the crackers…
Then even it all up with the spatula, crating in the process an abstract design reminiscent of Picasso’s second cousin’s boyfriend’s uncle’s style.
Now, while the almond bark is still soft, it’s time to start sprinkling!
Start a little light; you want to leave plenty of room for other good stuff.
And by “good stuff,” I mean Oreos.
This probably isn’t enough…but in order to fool myself into thinking I’m practicing restraint, I’ll stop here on the Oreos for now.
Next: The Reeseeeeees Pieceeeeeees!
This is looking cute!
And yummy.
But I’m not finished yet, man.
The ‘stachios are just the ticket!
Ahhh. I love the light green color.
And…mini chocolate chips give it a fun confetti look.
Yep. Just right. Now just run your hand over the top, very lightly pressing in the toppings to make sure they stick. Then pop it in the fridge to make sure it gets nice and set.
You can also do a chocolate version sans graham crackers.
Or you can jump in and take a bath in this pile of chocolate.
You decide.
Oreos, Reeseeeeeeeeeeeees, mini chocolate chips…
And how ’bout this?
Peanuts!
Whether it’s peanuts or pretzels, I highly recommend adding some kind of salty ingredient…otherwise the whole thing can be very sweet. (You can even sprinkle a little kosher salt as one of the ingredients. Scandal!)
Finally, I had a bunch of miscellaneous stuff left on the cutting board, so here’s a fun method I learned from my friend Recipe Girl a long time ago: Sprinkle it onto a baking mat (or parchment)…
Then take what’s left of the white almond bark and plop it/spoon it/stream it here and there all over the toppings.
The point here is to be messy.
I’ve totally got that under control.
Then go in with the chocolate almond bark and make an even bigger mess.
Keep going until it’s all covered.
Refrigerate it until it’s nice and firm, then break it into chunks. This messy one’s really fun!
But the regular graham cracker version is…well, it’s out of this world.
And if you’re really, really careful…the whole darn thing will lift out of the pan.
Break it into big ol’ pieces…
Then break the big pieces into smaller pieces…
Then break the smaller pieces into manageable pieces.
Me likey!
Now just bag it up in small cellophane bags, serve it on a platter, pack ’em in little gift boxes…whatever makes you smile.
Or just grab a piece and polish it off.
Halloween Bark is fun! So many different ways you can go about it, and there’s no right or wrong way.
Here are other toppings you can use. No matter what you use, just be sure to lightly press the toppings into the chocolate/almond bark to make sure it will be anchored on.
* Mini marshmallows
* Chocolate bars, broken in pieces
* Gummi bears (or worms…etc.)
* Any crazy sugar cereal (Froot Loops, Apple Jacks, etc.)
* Any chopped nuts
* Granola
* Peanut butter, butterscotch, white chocolate, or peanut butter chips
* Different colors of sprinkles
* Crushed peppermint candies
* Different colors of melted chocolates, drizzled over the top
Have fun with this, friends!
Here’s the handy dandy printable.
