Ingredients
Method
- Line an 8x8 baking pan with parchment paper or a silicone mat. Set aside.
- In a medium microwave-safe bowl, combine the semi-sweet and milk chocolate chips along with the butter. Microwave in 30-second intervals, stirring between each, until completely smooth—about 2 minutes total. Watch carefully; chocolate burns easily.
- Stir in the vanilla extract until incorporated. The mixture should be glossy and fluid. If it seems too thick, add another half tablespoon of melted butter.
- Pour into your prepared pan and use an offset spatula to spread evenly. Don't worry about perfect edges—this is rustic by nature.
- Sprinkle the mini marshmallows, chopped nuts, and candy mix over the top in a somewhat even layer. Press them down gently so they stick as it cools.
- Let cool at room temperature for 20 minutes until firm enough to break, then refrigerate for another 15–20 minutes for clean breaks.
- Lift out using parchment paper edges and crack into irregular pieces with your hands. Sprinkle lightly with sea salt if using.
- Store in an airtight container at room temperature for up to two weeks.
Nutrition
Notes
Halloween Bark is exactly what it sounds like: melted chocolate studded with whatever candy you have lying around, spread thin and broken into shards. The secret I've learned is to use a mix of dark and milk chocolate—dark gives depth and keeps things from tasting like pure sugar, while milk stays sweet enough for kids who aren't ready for the bitterness. I add a little butter to the melt so everything flows smoothly.
You can let it set on the counter or pop it in the fridge. The trick is not to overcomplicate your candy mix—two kinds of chocolate chips, one type of chopped nuts if you like them, and whatever mini candies are closest by works better than trying to arrange a fancy pattern. Just spread evenly and break when cracked.