Welcome to our Itsy Bitsy Spider Halloween treat series! The first recipe is a spookylicious creepy crawler chocolate bark, which is a fun candy bark made with white and dark chocolate, sprinkles and liquorice.
The best part? You don’t have to be a candy expert to make this treat. Just melt, pour, and decorate away. Easy.
The base is made of white chocolate. Then I piped dots of melted dark chocolate on top and used a cocktail stick to draw in little legs to create a spider shape. Spooky, right?
And when it comes to decorating… go crazy! There are so many fun seasonal sprinkles available nowadays, it’s almost hard to choose. I scattered a handful of red confetti sprinkles, liquorice cream rocks and mimosa sugar balls on my chocolate as I wanted to give this Halloween chocolate bark a subtle retro look.
You can serve the candy bark for a Halloween party or package it in cellophane bags to gift and hand out to trick-or-treaters. Or wolf away most of it yourself like, um, me. Oh, well…
Spookylicious creepy crawler chocolate bark is a fun candy bark made with white and dark chocolate, sprinkles and liquorice. The best part? You don’t have to be a candy expert to make this treat. Just melt, pour, and decorate away. Easy. The base is made of white chocolate. If preferred, swap the white and dark (semisweet) chocolate and create a dark chocolate bark with white crawlers.
Prep Time20 minutes
Chilling Time30 minutes
Total Time50 minutes
225 g (8 oz) white chocolate, chopped
55 g (2 oz) dark (semisweet) chocolate, chopped
red mimosa sugar balls
liquorice cream rocks
red confetti sprinkles
Prep work. Line a tray with clingfilm (Saran/plastic wrap) or baking (parchment) paper. Set aside.
Melt the chocolates. Place the white and dark chocolate into separate microwave-safe bowls. Melt each chocolate in the microwave for 30 seconds at a time. Stir in between each interval until the chocolate has completely melted.
Pour the white chocolate. Pour the melted white chocolate on the lined tray. Level the chocolate using an offset spatula. Be careful not to spread out the chocolate to thinly, a thickness of approximately 3 mm (1/8 in) is perfect. Gently tab the tray against the work surface to ensure the chocolate is evenly thick.
Make the chocolate spiders. Transfer the melted dark (semisweet) chocolate into a disposable piping (pastry) bag and snip off the tip. Pipe a few lines of dark chocolate across the white chocolate. Then pipe small and big dots of dark chocolate next to each other, these will be the head and body of the spider. Using a cocktail stick (toothpick) or skewer, draw legs from the dark chocolate dot into the white chocolate.
Add sprinkles. Decorate the chocolate bark with mimosa sugar balls, liquorice cream rocks, confetti sprinkles or any other sprinkles you have at hand.
Chill and serve the creepy crawler chocolate bark. Leave the chocolate bark in the fridge to set. Then break up to serve and gift.