Halloween Boo Bark

Oh em gee! It’s almost time for Halloween festivities, and we are all about it. ?? Come on. Let’s just call it what it is. Halloween is a food blogger’s dream holiday. Who doesn’t love the perfect excuse to purchase an INSANE amount of candy in preparation for passing it out to friendly neighbors. ??‍♀️?

But, here we are yet again being real with one another. We are all fully aware that kids in costumes are not going to ring the door bell today (or any day between Oct 1 – Oct 30), but yet, we all still place a large stash of our favorite candy in a holiday-adorned bowl and set it out as if for decoration in our house all month long, grabbing a piece (or three…) of candy to treat ourselves each time we pass it all…month…long. Sound familiar? Of course it does. Because, we all do it! Like I said…we love Halloween! ???

The real question is…where my witches at? Or, better yet…where my peanut butter and chocolate lovers at?! ?? Today we are sharing our spin on a fun classic recipe that incorporate all things candy as well…Boo Bark! God bless you, Halloween. ??

Our Halloween Boo Bark incorporates all things candy + chocolate, peanut butter swirls and mini pretzels for the perfect blend of salty and sweet.

WARNING: This s*#!* is addictive! ⚠️

The best part about any type of candy bark is it can be customized to your liking very easily. We chose candy corn, Reese’s Pieces, chocolate covered peanuts, and pretzels. Don’t like candy corn? Omit it. No problem! Want a different kind of candy? Sure…add it! The options are endless, and so are our appetites when it comes to this easy festive treat.

Grab your favorite candy y’all…it’s Boo Bark time! ????

What You Need

Parchment paper

Baking sheet/pan

10 ounces (2 cups) Dark Chocolate Melting Wafers

1/4 cup creamy peanut butter

Toppings: we used candy corn, chocolate covered peanuts (grab this seasonal mix that we used here), Reese’s Pieces, and mini pretzels

Step by Step

1. Line a baking sheet with parchment paper. Set aside.

2. Melt the chocolate melting wafers in the microwave in 30 second increments, stirring after each, until fully melted.

3. Pour your melted chocolate onto your lines baking sheet. Using a knife or spreader, thin out the chocolate to about 1/8 inch thick. This your preference, so go as thin or as thick as you like. I find it easier to keep it thicker so the bark stays firm, and doesn’t crumble or break as easily.

4. Place peanut butter in a small zip-lock bag and seal. Heat the peanut butter in the microwave for 30 seconds. Snip a tiny hole in the bag at the corner (creating a piping bag), and begin drizzling the melted peanut butter over the chocolate in straight lines. Once added, use a knife or toothpick to pull through your lines of peanut butter to create swirls.

5. Top with additional candy, pretzels or other toppings. If necessary, press down on candy gently so it sticks to the chocolate.

6. Let the bark harden for 30-45 minutes, or simply place in the fridge for 10-20 minutes to hard up.

7. Once set, use a knife to cut into smaller pieces, or simply pull up off the parchment paper and break up into pieces with your hands.

8. Store in an airtight container for up to 3-5 days.

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