Description
This Spooky Halloween Oreo Bark is a festive and fun treat perfect for Halloween parties. Creamy white chocolate is combined with chopped Halloween Oreos, Reese’s pieces, colorful sprinkles, and spooky eyeball candies to create a delicious and visually appealing candy bark that is quick to make and sure to delight both kids and adults.
Ingredients
Scale
Main Ingredients
- 12 oz white chocolate
- 7 Halloween Oreos, chopped
- 1/4 cup Reese’s pieces
- Halloween sprinkles
- Halloween eyeball candies
Instructions
- Melt the chocolate: Place 12 oz of white chocolate in a microwave-safe bowl and heat it in 30 second increments, stirring between each interval until fully melted and smooth.
- Prepare the baking sheet: Line a baking sheet with parchment paper and spread the melted white chocolate evenly over half of the sheet to form the bark base.
- Add toppings: While the chocolate is still melted, evenly sprinkle the chopped Halloween Oreos, Reese’s pieces, Halloween sprinkles, and eyeball candies on top, pressing lightly so they adhere to the chocolate.
- Chill the bark: Place the baking sheet in the refrigerator and chill for one hour or until the chocolate has completely set and hardened.
- Break and serve: Once set, break the bark into pieces and enjoy your festive Halloween treat.
Notes
- Be sure to stir the chocolate well between microwaving intervals to prevent burning and ensure even melting.
- If you don’t have Halloween Oreos, regular Oreos can be substituted but will change the festive theme.
- Use parchment paper for easy removal of the bark once set.
- Store leftover bark in an airtight container in the refrigerator to keep it fresh and firm.
- You can customize the toppings with other Halloween candies like candy corn or mini M&Ms for more color and texture.
Nutrition
- Serving Size: 1 piece (approx. 25 g)
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
