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Find 8+ easy Halloween dessert recipes to celebrate this spooky season!

halloween chocolate bark on orange plate

Halloween, we’re ready for you.

There’s no arguing that October 31st calls for sugar. Forget the ghosts and goblins, I’m definitely here for the festive desserts this Halloween season. (And I know you are too!) If you’re looking for Halloween dessert recipes, I have you covered. From apples and cupcakes to scary delicious candy recipes, let’s jumpstart that sugar high.

Boo!

halloween chocolate bark

Halloween Chocolate Bark – Boo Bark!

I created an easy new dessert this Halloween season. Scroll down below for the simple chocolate bark recipe– I call it BOO BARK! You just need some quality baking chocolate and your favorite festive candies. The proper chocolate is imperative– do not use chocolate chips. (Save those for chocolate chip cookies or even pumpkin chocolate chip cookies!) Then let your creative side run wild with the candy. The eyeballs are hilariously cute!

Pumpkin Spice Puppy Chow

This pumpkin spice puppy chow is scary simple and incredibly addictive. (This snack mix is not dog food– it also goes by the name Muddy Buddies. Always have to remind people of that!)

pumpkin spice puppy chow in a bowl

Candy Bar Blondies

These candy bar blondies are another excuse to stock up on Halloween candy.

candy bar blondies on a plate

Pumpkin Rice Krispie Treats

My pumpkin rice krispie treats are always fun and there’s literally never any leftover. I made 2 pans for a party last year and that still wasn’t enough!

pumpkin pie Rice Krispie treats

Candy Corn Pretzel Hugs

A bowl of 3 ingredient candy corn pretzel hugs never stands a chance at any Halloween gathering. Instead of Hershey’s hugs candies, you can use the regular kisses. I love these with the dark chocolate kisses!

candy corn pretzel hugs

Pumpkin Bars

Meet the best pumpkin bars I’ve ever had. They aren’t quite as light and cakey as most other recipes I’ve tried. Instead, they’re soft and sturdy which pairs perfectly with the spiced cream cheese frosting and sprinkles on top!

pumpkin bars with cream cheese frosting

Caramel Apples

Tis the season! Enjoy your apples as homemade caramel apples. While I swear by cooking the caramel to 235°F (113°C) for this particular caramel recipe, cooking the caramel closer to 240°F (116°C) will help the caramel stick to the apple better for the caramel apples. Anywhere between the two is the Soft Ball Stage, perfect for apple coating.

caramel apples with sprinkles on pink cake stand

Pumpkin Cupcakes

These pumpkin cupcakes have been the most popular recipe this season. They’re super moist, soft, and double as pumpkin muffins.

pumpkin cupcakes with cream cheese frosting

And If You’re Decorating Cookies…

These cookie cutter Halloween cookies are fun, festive, and you can decorate them based on your skill level. Have fun and make a decorating afternoon of it!

Halloween chocolate sugar cookies decorated with easy icing

You Will Also Love:

Sugar high in 3, 2, 1…

Print
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halloween chocolate bark with decorations

Boo Bark – Halloween Chocolate Bark

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: serves 12 1x
  • Category: Candy
  • Method: Melting
  • Cuisine: American

Description

Homemade chocolate bark is so easy! Swirl two chocolates together and dress it up with your favorite Halloween candies and sprinkles. Use pure chocolate, not chocolate chips. 


Ingredients

Scale
  • two 4-ounce semi-sweet chocolate bars (226g), coarsely chopped*
  • two 4-ounce white chocolate bars (226g), coarsely chopped*
  • festive Halloween candy such as eyeball sprinkles (affiliate link), Halloween sprinkles, and Halloween M&Ms*

Instructions

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth.
  3. Melt the white chocolate following the same melting process in step 2.
  4. Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread out into a large rectangle (anywhere around 8×12 inches is great). Drizzle the white chocolate mixture on top. If needed, I have a visual of this step in my Sweetheart Swirl Bark video. Use a knife or a toothpick to swirl the layers together. Decorate the top of the bark with candies.
  5. Allow the chocolate to completely set uncovered at room temperature or in the refrigerator, about 45 minutes. Once hardened, break into pieces as large or small as you want.
  6. Store bark in an airtight container at room temperature in a cool, dry place for up to 1 week or in the refrigerator for up to 2 weeks.

Notes

  1. Freezing Instructions: For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
  2. Chocolate: Do not use chocolate chips or morsels because they do not melt properly. Pure chocolate is best for easy melting and best taste. I like Ghirardelli, Baker’s, Lindt, or Trader Joe’s pound plus bars found in the baking aisle next to the chocolate chips. They are typically sold as 4 ounce bars.
  3. I found “Ghouls Mix” M&Ms and Wilton brand Halloween sprinkles at my local grocery store. Use any Halloween sprinkles or candies you enjoy! Candy corn is great on this bark, too!

Keywords: chocolate, Halloween, candy

Reader Questions and Reviews

  1. I LOVE the Boo Bark!!!! Especially the name 😉 and this collection is so good – awesome ideas for a Halloween spread!!

  2. I love the puppy chow.
    I’m going to love this.
    At first I though it was for dogs but then I read it.
    I love all this recipe.
    I’m going to make all of them.
    THNAK SALLY

  3. OMG these recipe ideas are perfect!!Just what I was looking for. Can’t wait to make these at home and share with family. Thank you Sally!

  4. Oh yess they did. They were gone in less than an hour. So many compliments and request of the recipes. I told them they were yours and now are obsessed with all of the recipes. Thanks Sally.

    1. Any sheet larger than the size of the bark is great. I usually just use my half sheet pans for bark.

  5. Had two of my daughters’ friends come over for a small Halloween party this afternoon. Can’t use my oven right now so I thought I’d have them make the boo bark. Ages 13 & 10 and the four of them had a fabulous time making the bark and decorating it. It was ready before the girls left. My one daughter tried it and told me it tastes great. How could it not? 🙂 Thank you so much!!

    I used Baker’s chocolate and used 6 oz of chocolate and 4 oz of white chocolate just to make sure there was enough of a base for 4 square plates so they each had their own. Worked out great!

    1. What a fun activity for your daughters and their friends! LOVE it!! Thanks for your positive feedback 🙂

  6. My sister told me about your website, and I just love it! Every recipe has been terrific. My favorite are the scones and candy bar blondies so far. This weekend I made the pumpkin bars and again a great recipe! The best pumpkin bars I ever tasted…lots of compliments and I tell everyone about your website. Thank you so much for sharing!

  7. I made the Boo Bark and it tasted delicious! My only problem with it was that it was melting as I was breaking it apart. I followed the directions and it was in the refrigerator for about an hour for it to set. Then the next day (after being in the refrigerator), it was messy to eat as the chocolate was starting to melt and was getting on your fingers. What did I do wrong? I was hoping to give these out in separate bags to the grandkids, but it the chocolate gets all over your fingers.

    1. Hi Lesley, The chocolate shouldn’t melt as you cut it, but it will melt on warm hands. Try using a sharp knife to cut/break it into pieces instead of your hands. If you wish for it to be more stable you can certainly try tempering the chocolate. We have a full tutorial on tempering chocolate in Sally’s Candy Addiction cookbook if you happen to have a copy (or there are many tutorials online).

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