Halloween Chocolate Bark

Directions

1. Cover a big baking sheet with parchment or wax paper.
2. Put rice cereal in a small plastic bag, press out air, seal. Crush into smaller bits using a rolling pin or meat tenderizer.
3. In a large microwave-safe bowl, mix dark chocolate and 1 tablespoon heavy cream. Microwave at 50% power about 2 minutes, stirring every 20-30 seconds until smooth. Times vary by microwave.
4. Fold the crushed cereal into the melted dark chocolate.
5. Spread the dark chocolate mixture evenly on the lined sheet using an offset or silicone spatula.
6. In a small microwave-safe bowl, melt white chocolate with remaining 1 tablespoon heavy cream at 50% power about 1 minute, stirring every 20-30 seconds. Transfer to a piping bag and snip the tip.
7. Pipe thin spiral shapes of white chocolate onto the dark chocolate, leaving space between each.
8. Starting from the center of each spiral, use a toothpick to drag outward through the spiral, creating a web pattern.
9. Adorn the bark with assorted Halloween candies and sprinkles.
10. Let it set at room temperature for 1 hour, then refrigerate 15-30 minutes. For quicker setup, refrigerate directly for 30-60 minutes. Break into shards.
11. Keep in the fridge up to one week.