Halloween Ghost Chocolate Bark: DIY Halloween Candy

Create spooky ghost bark with only three colors of candy melts and a few simple tools.

15 min Medium American

Our own summary of the original by Robin Gagnon — the full post and photos live at momfoodie.com.

This Halloween ghost chocolate bark uses orange or purple candy melts as a base, with white ghosts and black faces. The partial-melting technique ensures a shiny finish. Decorate with sprinkles if desired, then break into pieces for a festive treat.

Directions

Cover a baking sheet with parchment paper.

Put the entire bag of orange or purple candy melts into the medium bowl. Heat in the microwave for 40 seconds, then give it a stir. Continue microwaving in 20-30 second bursts, stirring between each, until roughly 80% of the candy has liquefied. Take the bowl out and keep stirring; the residual heat will finish melting. This partial melting technique mimics tempering, giving the bark a shiny finish and preventing overheating.

Pour the melted candy mixture onto the parchment-lined sheet and spread it evenly to a thickness of roughly one-third of an inch.

Next, melt the white candy melts. Since there's less quantity, it will melt faster—keep an eye on it. Again, avoid melting completely to ensure good results.

When the white candy has melted, use a spoon to drop teaspoon-sized dollops onto the colored layer, spacing them out so they have room to spread. Using a chopstick, drag a tail from each dollop to form a ghost shape, wiping the chopstick clean between each dollop. Lightly tap the baking sheet on the counter to smooth the chocolate. If using sprinkles, add them now, being careful to keep them off the white ghosts.

Let the bark sit for a few minutes until it is slightly firm. Meanwhile, melt the black candy melts in a small bowl. Using a clean chopstick, dab on two eyes and a mouth for each ghost. Keep the eyes separate and make the mouth slightly larger and more elongated.

Give the baking sheet another gentle tap on the counter to settle the ghost features.

Let the bark cool completely until set. To serve, simply break it into pieces.