📋 Melted Witch Halloween Bark Recipe

melting witches Halloween Chocolate Bark- edible witch hats and brooms on melted witch puddles

5 from 6 votes

📋 Melted Witch Halloween Bark Recipe

This Halloween bark recipe is a sweet savory combination of dark chocolate swirled into milk chocolate, green candy melts, chocolate covered bugles, cookie witch hats, candy eyeballs and chocolate almond pretzel witch brooms. This is a really easy to make and delicious melting witches chocolate bark that makes a fun and tasty Halloween treat!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword chocolate bark, Halloween, melting witches

Special Diet Vegetarian

Prep Time 30

setting 2

Total Time 2 30

Servings people

Calories 219kcal

Author Terri Gilson

Equipment

Ingredients

Witch hats:

½ 340 g package of milk chocolate candy melts
12 chocolate cookies * I use girl guide, but you can use oreos or any kind
12 bugles
fondant, yellow

Witch Brooms:

48 almond slivers * approximately
12 pretzel sticks

Chocolate Bark:

½ 340 g package of green candy melts
2 lbs milk chocolate (melting chocolate) * you can also use milk chocolate chips
4 oz semi sweet dark chocolate
.5 lb of semi-sweet chocolate (8 oz)

18 white candy eyeballs or small red candy eyeballs approximately

US Customary - Metric

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Instructions

Witch Hats:

Melt the milk chocolate candy melts on ½ power in 30 second intervals. Keep checking, removing and stirring.
Dip each bugle in the melted chocolate candy melts and gently shake off excess.
Immediately place bugles onto cookies and allow to harden.
Once hardened, make a snake out of fondant and fit around the rim of each cookie hat, trimming to fit.

Witch Brooms:

Reheat the remaining milk chocolate candy melts if necessary. Dip one end of each pretzel stick into milk chocolate and lay on parchment paper. Add 4 almond slivers to each pretzel. Then spoon a little melted chocolate over the top of the almond sliver and let harden.
Once hardened, trim the edges of the brooms with a paring knife.

Chocolate Bark:

Line baking sheet with parchment paper. Melt melting chocolate (or milk chocolate chips) at 50% (½ power) in microwave safe bowl in 30 second intervals, stirring between, until melted. Pour onto prepare pan (lined with parchment paper).
Melt semi sweet chocolate in microwave the same as above. Drop by spoonfuls onto melted milk chocolate then swirl with knife to get desired effect.
Melt green candy melts in microwave same as chocolate, then drop by spoonfuls (to make puddles) Take a knife and only swirl at some of the edges to get the desired effect.
Place cookie witch hats evenly (you can make more and add more if you like). Then place the brooms evenly throughout (you can also make additional brooms). Add the eyeball candies evenly throughout.
Bang bottom of cookie sheet down on counter 3-4 times to remove air bubbles.
Set aside and allow to harden for 1-2 hours. Cut and serve

Notes

Expert Recipe Tips:

Use high-quality chocolate – The flavor of the bark really depends on the chocolate. If possible, use good-quality melting chocolate or couverture chocolate instead of just chocolate chips for a smoother melt and better snap.
Work quickly with candy melts – Candy melts harden faster than chocolate. Have your decorations (witch hats, brooms, and candy eyes) ready before you pour the bark so you can place them right away.
Thin candy melts if needed – If your candy melts are too thick after melting, stir in ½–1 teaspoon of vegetable shortening or coconut oil to loosen the texture for easier spreading and dipping.
Avoid overheating chocolate – Always melt at 50% power in short intervals, stirring between each. Overheating causes chocolate to burn or seize, making it unusable. And be sure to keep any moisture away from the chocolate or utensils you are using.
Line your baking sheet properly – Use parchment or wax paper (not foil) to prevent sticking and to make removing and breaking the bark easier.
Tap the pan to release air bubbles – Gently bang the tray on the counter several times after spreading the chocolate to help settle it and give the bark a smooth surface.
Create contrast with swirling – For a dramatic “melted” look, don’t over-swirl the chocolates and candy melts. Less swirling creates more defined color separation.
Let it set at room temperature first – If you refrigerate the bark too soon, condensation can form on the surface. Allow it to harden at room temperature, then chill briefly if needed for quicker setting.
Make extras of the hats and brooms – They’re fun to snack on separately, and having a few extras ensures your bark looks full and decorated even if some break while assembling.
Store in layers with parchment – If stacking pieces of bark, separate layers with parchment or wax paper so they don’t stick together.

Storage:

You can store this Halloween bark recipe at room temperature for up to 2 weeks, once the chocolate is set completely and broken into pieces. It's best to store it in an airtight container in a cool, dry place, such as your pantry (ideally less than 70ºF).

I prefer to keep it in the freezer (it will keep there for up to 2 months), if I'm hanging onto it any longer than a few days, although it usually doesn't last that long!

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