Is Halloween your favorite time of year because of the thrilling variety of candy ready for you to devour? We agree! Make a wicked amount of this Halloween cookie bark, inspired by Flour On My Face, for a hauntingly huge Halloween treat fix.
Every eerily irresistible bite features delectable layers of graham cracker, chocolate chips, crushed Oreos, Reese’s Pieces, mini marshmallows, candy corn, and sprinkles. This recipe calls for our favorite combination of sweet treats, but is easily adaptable to include whatever Halloween candy or cookies you’re craving (or have lots of Halloween candy leftovers).
We use melted milk chocolate and orange candy melts to stay true to the traditional Halloween color theme. If you’re not a fan of milk chocolate, swap in semisweet or dark chocolate chips to make the chocolate layer darker and, best yet, richer in flavor. You can even substitute white chocolate and no one will complain.
Halloween cookie bark is the perfect ghoulish snack for Halloween party treat bags, neighborly gifts, and using up that blood-curdling surplus of leftover candy and cookies that magically appeared in your kitchen. Let your little goblins get their hands in the sweets and help you layer this frighteningly fast, easy, and fun treat recipe.
Make ahead amazing: This Halloween cookie bark needs to be refrigerated overnight for the chocolate and candy melts to firm up. We know waiting for hours to sink your teeth into the layers of candies and cookies can be painful, but there is an upside to this Halloween recipe. You can make multiple batches up to 1 week in advance and keep it covered in the refrigerator until you need it (which will be every day until it’s all gone).
In a double boiler or a heatproof bowl over a pan of boiling water, combine milk chocolate and 1 tablespoon shortening. Melt the chocolate, stirring often, until it is creamy and smooth. Keep the chocolate warm to make sure it is easily spreadable into a layer.
Melt the candy melts
In a second double boiler or heatproof bowl over a pan of boiling water, combine the orange candy melts and 1 tablespoon shortening. Melt the candy, stirring often, until it is creamy and smooth. Keep warm so it is spreadable.
Start with the graham cracker layer
This cookie bark features chewy and crunchy textures. The first layer of crunch comes from graham crackers. Prepare an 8-inch square baking dish by lining it with parchment paper. This parchment paper will help you remove the cookie bark after it has firmed up. Arrange the graham crackers, breaking whole crackers into segments if needed, to cover the bottom of the dish completely.
Make the milk chocolate layer
Pour melted milk chocolate over the graham crackers. Use a spatula to evenly spread the chocolate out to the corners and edges of the dish.
Make the orange candy melt layer
Pour the melted candy over the chocolate layer and use a spatula to spread it evenly to the edges and corners of the dish.
Layer with candies and cookies
Now the sweet tooth fun begins. Scatter mini marshmallows all over the orange candy layer. Generously sprinkle crushed Oreos over the marshmallows. Randomly litter the Reese’s Pieces over the Oreos. Drop the candy corn all over the Reese’s Pieces. Finally, add the Halloween colored sprinkles over the top.
Give the cookie bark a press
To make sure the candy and crushed cookies adhere to the bark, you need to gently press them into the melted chocolate and candy melts. Place a piece of parchment paper over the top of the candy and use your hands to apply pressure.
Let your Halloween cookie bark chill. Place the baking dish in the refrigerator to let the melted chocolate and candy melts to set up and harden.
Break apart and serve
Carefully tip the baking dish over and pop out the cookie bark. Use your hands to break the bark into pieces. Set the cookie bark on a serving platter and watch it deliciously disappear.
How’s this for trick or treat!
Serve up a platter of Halloween cookie bark at your next party!