Spooky Spiderweb Chocolate Bark
Chocolate bark loaded with salty pretzels, candy corn, Halloween candies, and sprinkles, finished with a white chocolate drizzle and stretchy marshmallow spiderwebs. An easy Halloween treat for parties, movie nights, or sharing with friends!
Equipment
- 1 Large Sheet Pan
- Parchment Paper
Ingredients
- 12 oz. semisweet or milk chocolate, chopped, or chocolate melting wafers, or chocolate almond bark
- ½ cup pretzel sticks
- ½ cup candy corn
- ½ cup Halloween candy-coated chocolates (M&Ms)
- 2 tablespoon Halloween themed sprinkles
- 4 ounces white chocolate melting wafers, melted
- 4 jumbo marshmallows, cut into quarters
Instructions
- Prepare the pan. Line a baking sheet with parchment paper.
- Melt the chocolate. Place the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Spread and top. Spread the melted chocolate onto the parchment in an even layer, about ¼ inch thick. Scatter the pretzel sticks, candy corn, candy-coated chocolates, and sprinkles over the chocolate. Gently press larger toppings into the chocolate.
- Add the white chocolate. Melt the white chocolate in a separate microwave-safe bowl in short intervals, stirring frequently. Drizzle over the bark.
- Make the spiderwebs. Place the quartered jumbo marshmallows in a microwave-safe bowl and microwave for 15 seconds. Let cool until comfortable to touch. Using clean fingers, pinch and stretch the softened marshmallows into thin strands, then drape them over the bark. Repeat until you have your desired spiderweb effect.
- Let it set. Refrigerate for approximately 30 minutes, or until the chocolate is firm.
- Break and serve. Break or cut into pieces and serve.
Notes
Marshmallow tip: Cutting jumbo marshmallows into quarters makes them easier to handle and stretch into webs. Microwave strength varies, so start with 15 seconds.
Nut-free variation: Choose chocolate, white chocolate, pretzels, candy corn, candy-coated chocolates, sprinkles, and marshmallows suitable for your specific allergy needs. Check every package for peanut and tree-nut ingredients and cross-contact information. Omit or replace any topping you cannot verify.
Chocolate option: Chocolate almond bark also works well as the base. For the nut-free variation, check its label for nut ingredients and cross-contact information, just as you would with the other chocolates.
Storage: Store in an airtight container in a cool, dry place for up to 5 days. Separate layers with parchment paper. The marshmallow webs may become stickier over time.