Ingredients
Equipment
Method
- Line a rimmed baking sheet with parchment paper.
- Scatter about two-thirds of the chopped chocolate sandwich cookies and pretzel pieces across the parchment paper to create a crunchy base layer. Reserve the remaining cookies and pretzels for topping.
- Place white chocolate coating or candy melts in a dry, microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between each, until about 85-90% melted.
- Remove from microwave and stir until completely smooth, allowing residual heat to finish melting the chocolate.
- Pour the melted chocolate over the cookie and pretzel base. Use an offset spatula to spread it into a rectangle about ¼-inch thick.
- Working quickly while the chocolate is still wet, sprinkle the remaining cookies and pretzels over the surface.
- Distribute the candy corn, candy eyes, and Halloween sprinkles across the chocolate. Press toppings gently into the chocolate—just enough to make them stick without sinking completely.
- Allow the bark to set until firm, about 20-30 minutes in the refrigerator, 10-15 minutes in the freezer, or about an hour at cool room temperature.
- Once set, lift the bark out by the parchment paper and break it into irregular pieces, or cut into squares with a knife for a more uniform presentation.
Notes
For a more sophisticated flavor, sprinkle a tiny pinch of flaky sea salt over the top before the chocolate sets. The salt enhances the sweet-salty contrast.
Store the bark in an airtight container with parchment paper between layers to prevent sticking. It will keep for up to a week at cool room temperature, or refrigerate if your kitchen is warm.
For a dramatic presentation, try reserving some white chocolate, tinting it orange with food coloring, and creating a marbled effect by swirling it into the white chocolate base with a toothpick.