Description
Melted Witch Halloween Bark is a festive and fun treat perfect for Halloween celebrations. This recipe features chocolate witch hats made from cookies and bugles, adorable witch brooms constructed with pretzel sticks and almond slivers, and a colorful chocolate bark base swirled with green candy melts, semi sweet, and milk chocolate. Decorated with candy eyeballs, this easy-to-make dessert is both spooky and delicious, ideal for parties or as a charming gift.
Ingredients
Scale
Witch Hats
- 170 g milk chocolate candy melts (½ 340 g package)
- 12 chocolate cookies (such as Girl Guide or Oreos)
- 12 bugles
- Yellow fondant (for decoration)
Witch Brooms
- 4 oz semi sweet dark chocolate
- 2 lbs milk chocolate melting chocolate or milk chocolate chips
- 48 almond slivers (approximately 4 per broom)
- 12 pretzel sticks
Chocolate Bark
- 170 g green candy melts (½ 340 g package)
- 18 white or small red candy eyeballs (approximately)
Instructions
- Prepare Witch Hats: Melt the milk chocolate candy melts at half power in the microwave in 30 second intervals, stirring each time until smooth. Dip each bugle into the melted chocolate, tapping off excess chocolate gently. Place the bugles immediately onto the chocolate cookies to form the witch hats. Allow to harden completely. Then roll yellow fondant into a thin snake shape and wrap it around the rim of each cookie hat, trimming to fit.
- Make Witch Brooms: Reheat any remaining milk chocolate candy melts if necessary to keep melted. Dip one end of each pretzel stick into the melted milk chocolate and lay them on parchment paper. Attach approximately 4 almond slivers to each pretzel end to resemble broom bristles. Spoon a small amount of melted chocolate over the almond slivers to secure them in place. Let harden fully. Once set, carefully trim the edges of the brooms with a paring knife for neatness.
- Create Chocolate Bark Base: Line a baking sheet with parchment paper. Melt the milk chocolate melting chocolate (or chips) at half power in the microwave in 30 second intervals, stirring often until smooth. Pour the melted milk chocolate onto the prepared baking sheet and spread evenly. Melt the semi sweet chocolate the same way and drop spoonfuls onto the milk chocolate, swirling with a knife to create a marbled effect.
- Decorate with Candy Melts and Candy: Melt the green candy melts at half power in 30 second intervals until smooth. Drop spoonfuls of green candy melt puddles onto the chocolate bark and swirl lightly at some edges with a knife for a desired effect. Evenly place the prepared cookie witch hats and witch brooms over the bark. Scatter the candy eyeballs evenly throughout the bark.
- Set and Finish: Firmly bang the bottom of the cookie sheet 3-4 times on the counter to release any air bubbles trapped in the bark. Set the bark aside at room temperature to harden for 1-2 hours. Once fully hardened, cut into pieces and serve.
Notes
- Use high-quality candy melts for better flavor and smooth melting.
- Fondant can be colored with food coloring if yellow fondant is not available.
- To speed up hardening, place the bark in the refrigerator for about 30 minutes.
- Be gentle when trimming the brooms to avoid breaking the almond slivers.
- Store the finished bark in an airtight container in a cool, dry place to maintain freshness.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
