Cozy Halloween Pretzel Bark with Candy Eyes
This ridiculously simple bark combines salty pretzels, smooth semi-sweet chocolate, and spooky candy eyes for a quick, crowd-pleasing Halloween treat. It’s the perfect last-minute recipe that looks impressive but comes together in under 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (about 200g) mini pretzel twists (salted)
- 12 ounces (340g) high-quality semi-sweet chocolate chips (e.g., Ghirardelli or Guittard)
- 1 tablespoon (15ml) coconut oil or vegetable shortening
- 1/2 cup (about 60g) candy eyes (white and black)
- 1/4 cup (30g) Halloween-themed sprinkles (optional)
- Flaky sea salt, for finishing
Instructions
- Line a baking sheet with parchment paper, letting it hang over the edges slightly.
- Place the chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until completely smooth and glossy (about 1.5 to 2 minutes total).
- Pour the pretzels onto the prepared baking sheet and spread them into a single, even layer, touching but not overlapping.
- Pour the melted chocolate evenly over the pretzels. Use a spatula to spread it out, ensuring every pretzel is coated.
- While the chocolate is still wet, sprinkle the candy eyes and Halloween sprinkles over the top. Press them in gently with your fingers. Finish with a light sprinkle of flaky sea salt.
- Place the baking sheet in the refrigerator for at least 30 minutes (or 15 minutes in the freezer) until the chocolate is completely firm and set.
- Lift the bark out of the pan using the parchment paper. Place on a cutting board and use a sharp knife to break it into rustic, irregular pieces.
Notes
Don’t overheat the chocolate; melt in short bursts and stir frequently. Work quickly with toppings while chocolate is wet. For a vegan version, use dairy-free chocolate and plant-based shortening. The bark can be stored in an airtight container at room temperature for up to a week, or frozen for up to 3 months.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 20
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: Halloween pretzel bark, candy eyes, chocolate bark, easy Halloween treat, salty sweet snack, no bake dessert