Halloween Chocolate Bark M&Ms Sweets (Printable Version)
# What You'll Need:
→ Base Chocolates
01 -
300 g high-quality white chocolate, chopped
02 -
200 g dark chocolate, at least 60% cocoa, chopped
→ Toppings
03 -
100 g Halloween-themed M&Ms, whole and lightly crushed
04 -
60 g assorted Halloween candies (such as gummy spiders, candy eyeballs)
05 -
2 tablespoons Halloween sprinkles
06 -
edible glitter or extra candy eyeballs, for garnish (optional)
→ Coloring
07 -
orange gel or liquid food coloring, a few drops
# Step-by-Step Directions:
01 -
Line a 23 x 33 cm tray with parchment paper. Prepare toppings by sorting and lightly crushing some of the M&Ms and readying candies and sprinkles.
02 -
Melt the white chocolate in a heatproof bowl over gently simmering water or in the microwave using 20-second intervals, stirring until smooth. Allow to cool slightly, then mix in drops of orange food coloring until the desired shade is achieved.
03 -
Melt the dark chocolate using the same gentle method, ensuring a smooth, glossy texture.
04 -
Pour the melted dark chocolate evenly into the prepared tray and spread into an even layer with a spatula. Drizzle orange-tinted white chocolate over the surface. Use a toothpick or skewer to gently swirl the chocolates to create a marbled effect without overmixing.
05 -
Immediately scatter M&Ms, assorted Halloween candies, and sprinkles over the surface. Lightly press larger sweets into the chocolate so they adhere without damaging the marbling. Optionally, add edible glitter or extra eyeballs for decoration. Let set at room temperature, or refrigerate for 20–30 minutes if needed, keeping watch so the candies retain their color vibrancy.
06 -
Once fully hardened, lift the chocolate slab from the tray and remove the parchment. Break into shards by hand for rustic edges. Serve as desired or package for gifting.
# Helpful Notes:
01 -
Use quality chocolate for best texture and flavor; low grades may result in a grainy finish.
02 -
Swirl gently to maintain distinct colors in the marbled chocolate.
03 -
Store bark in an airtight container at room temperature for several weeks; freezing prolongs shelf life but allow to return to room temperature before serving.
04 -
To make gluten-free, verify all candy and chocolate ingredients are certified gluten-free.