How to Make Halloween Bark

22nd October 2020
Blog post

Halloween Bark!!! Minutes to make. Basic Ingredients. You can adapt it to any allergies. And its not expensive either!

Such an fun thing to make! Either treat yourself or leave on someone’s doorstep as a special treat in these strange old times 🙂

I’ve included some of the steps below (1) how to make the base of the bark, (2) how to make ghosts and (3) some ideas for toppings… but its less of a “recipe” and more like a list of tips. Let your creativity flow and have fun with it!!!

Ideas for Gluten Free Decorations

**Be careful!! Not all sprinkles, decorations etc are gluten free and its easy to make a mistake!**

There’s tons of choice in the supermarkets at the moment but here’s a few bits I used:

  • Food Colouring – the “blood” in my bark is just Cake Decor orange food colouring (in a tube). Most food colourings are gluten free though!
  • Purple Edible Glitter – Amazon
  • Halloween Sprinkles – by Cake Decor
  • Edible Eyes – by Cake Decor. Available in Morrisons, Asda, Tesco, Coop, Waitrose.
  • Witches faces etc – Loads of choice on here, most say “suitable for coeliacs”
  • Cobwebs and Spiders – made of rice paper, by Cake Decor

Halloween Bark

Halloween Bark!!! Such an quick, easy and fun thing to make! Either treat yourself or leave on someone's doorstep as a special treat in these strange old times 🙂
Prep Time15 mins
Servings: 1 – its all mine!!
Course: Dessert
Cuisine: halloween


  • 100 grams milk chocolate
  • 100 grams white chocolate
  • The rest is up to you but ideas below!!


  • Start by melting your milk chocolate. Best way to do this:
    >Break up the chocolate into small squares and place into a mixing bowl over a pan of simmering water. Make sure the base of the bowl ISNT touching the water.
    >Ideally the chocolate needs to be "tempered". If you don't, when the chocolate has cooled down it will be a bit sticky. The cheats way to do this is to melt 2/3 of the chocolate. Remove it from the heat and add the remaining 1/3 in tiny chunks. Stir stir stir until its completely melted.
  • Place a sheet of baking paper on a chopping board/tray. Pour the chocolate over the baking paper and use a spatula to spread around. It needs to be a thin layer – thin as possible!

Want to make a ghost? Here's a mini piece of choc bark to show you one!

  • Add a tsp of melted white chocolate to the milk chocolate.
  • Place the back of the tsp on the white chocolate and lightly press ontop of it and drag it down.
  • It should create something like this!
  • Repeat for the ghosts arms
  • Draw on the ghosts face. 3 options:
    1) Use a squeezy black food colouring and just add a dab of colour for the eyes and mouth
    2) Add a generous amount of food colour to a tiny bit of chocolate (white or milk). It will "seize up" ie. go crumbly and weird but you can mould it with your hands into balls and poke into the melted chocolate ghost
    3) Wait till the chocolate ghost has set and use a black edible ink pen to draw on his face.
  • Repeat for the rest of the ghosts and give the tray/board a shake to flatten everything out

Add more decorations!

  • Anything you fancy! Ideas above

Let it set

  • My recommendation is to let the chocolate start to set on the side for half an hour. At this point, score lines in the chocolate where you would like to break it up later. The chocolate will have only just started to firm up, but it will be easier to draw the lines now rather than later!
  • Once you've done this, either leave it on the side until completely firm to touch or place in the freezer for 10 mins.
  • Break it up and eat!!
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