Description
This Halloween Bark recipe is a fun and festive no-bake treat perfect for the spooky season. It layers graham crackers with melted marshmallows and rich semi-sweet chocolate, then decorates the top with a variety of colorful Halloween candies. Easy to make and great for parties or as a holiday snack.
Ingredients
Units
Scale
Base Layer
- 12 large graham crackers
Marshmallow Mixture
- 40 large marshmallows (or 300 grams mini marshmallows)
- 1/4 cup unsalted butter (melted)
Chocolate Topping
- 8 ounces Baker’s semi-sweet chocolate (broken into small squares)
Decoration
- Variety of Halloween candy
Instructions
- Prepare the baking sheet: Line a 9.5″ x 13″ baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange graham crackers: Place 12 large graham crackers in a single layer on the prepared baking sheet, covering the entire surface evenly.
- Melt the marshmallow mixture: In a large microwave-safe bowl, add the marshmallows and pour the melted butter on top. Stir to coat the marshmallows thoroughly in butter. Microwave the mixture in 30-second increments, stirring between each, until the marshmallows have completely melted and the mixture is smooth.
- Spread marshmallows over crackers: Immediately pour the melted marshmallow mixture over the graham crackers, spreading it carefully to reach close to the edges, ensuring an even layer.
- Melt the chocolate: In another microwave-safe bowl, melt the semi-sweet chocolate by microwaving in 30-second increments, stirring well after each, until it is smooth and fully melted.
- Apply the chocolate layer: Pour the melted chocolate over the marshmallow layer. Use a spatula to spread it evenly across the surface for a uniform chocolate coating.
- Add candy decorations: While the chocolate is still soft, press your choice of Halloween candy firmly into the surface, creating a festive and colorful bark.
- Chill to set: Place the bark in the refrigerator and chill for at least 30 minutes, or until the chocolate and marshmallow layers have fully set and hardened.
- Cut and serve: Remove from the fridge, lift the bark from the baking sheet using the parchment paper, and cut into approximately 20 pieces for serving.
Notes
- Use mini marshmallows if you prefer, weighing about 300 grams for the 40 large marshmallows equivalent.
- Be careful not to overheat the marshmallows or chocolate in the microwave to avoid burning.
- Choose Halloween candy that will stick well to the chocolate without melting if the bark is stored at room temperature.
- Store leftover bark in an airtight container in the refrigerator for up to one week.
- You can customize the candy toppings based on your favorite Halloween treats for variation.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 180
- Sugar: 22g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
