Spooky Halloween Pretzel Bark
This Spooky Halloween Pretzel Bark combines a crunchy pretzel base, rich tempered chocolate, a white chocolate spiderweb, and all your favorite Halloween candy for a fun, festive treat.
Equipment
- baking sheet
- parchment paper
- Double boiler
- Candy thermometer
- Rubber spatula
- Small microwave-safe bowl
- Toothpicks
Ingredients
- 3 bars Ghirardelli 60% cacao bittersweet chocolate (or Ghirardelli candy melts, see Tip)
- ½ cup white chocolate chips
- 1 teaspoon coconut oil or vegetable oil
- ½ cup mini pretzels, or broken pieces
- candy corn decorate as desired
- M&M's decorate as desired
- Halloween colored sprinkles decorate as desired
- edible candy eyes decorate as desired
Instructions
- Line a baking sheet with parchment paper.
- Melt 2 ½ chocolate bars in a double boiler, bringing the mixture to 114°F.
- Remove from heat and stir in the remaining chocolate bar until the mixture cools to 82°F. You will need to stir continuously for several minutes until the temperature reduces.
- Return to the double boiler and gently rewarm the chocolate to 88°F. Do not let the chocolate become hotter than 88℉.
- Pour the tempered chocolate over the parchment paper and spread in a thin ¼ thick layer.
- Melt the white chocolate chips with the coconut or vegetable oil in the microwave in 20-30 second intervals until smooth and runny.
- Dot the white chocolate over the dark chocolate and drag a toothpick through each dollop to create spiderweb lines. (You may not use all of the white chocolate)
- Decorate with pretzels, candy corn, M&M's, sprinkles, and candy eyes while the chocolate is still soft.
- Let harden at room temperature if tempered. Do not refrigerate if following the tempering process.
If tempering feels like a lot, I completely understand! Just swap the chocolate bars for Ghirardelli candy melts, melt them according to the package directions, and pour them just the same. I love the taste of real chocolate, but the candy melts make this so much easier.
Notes
Store in an airtight container at room temperature for up to 2 weeks.