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Halloween Chocolate Pretzel Bark - A Sweet-and-Salty Party Treat

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 ounces semisweet or dark chocolate chips (or chopped bars)
  • 6 ounces white chocolate chips (for drizzling and contrast)
  • 2 cups mini pretzels (twists or sticks)
  • 1/2 cup Halloween M&M’s (orange, purple, green)
  • 1/3 cup candy corn or candy pumpkins (optional for color and texture)
  • 2 tablespoons Halloween sprinkles (jimmies, nonpareils, or confetti)
  • Flaky sea salt (a pinch or two, optional but recommended)
  • 1 tablespoon coconut oil or neutral oil (optional; helps chocolate melt smoothly)
  • Parchment paper

Method
 

  1. Prep the pan: Line a rimmed baking sheet with parchment paper. Clear space in your fridge so the bark can chill flat.
  2. Melt the dark chocolate: Place semisweet or dark chocolate in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Stir in 1–2 teaspoons oil if the chocolate seems thick.
  3. Spread the base: Pour the melted dark chocolate onto the parchment and spread into an even rectangle about 1/4 inch thick. Aim for roughly 9x12 inches, but it doesn’t need to be perfect.
  4. Add pretzels: Press mini pretzels gently into the warm chocolate in an even layer. You want them to stick but not sink completely.
  5. Melt white chocolate: In a clean bowl, melt the white chocolate the same way. If it’s too thick to drizzle, stir in a tiny bit of oil.
  6. Decorate: Drizzle the white chocolate over the pretzels in zigzags. Sprinkle M&M’s, candy corn, and Halloween sprinkles over the top. Add a light pinch of flaky sea salt for a flavor boost.
  7. Chill: Transfer the pan to the fridge for 20–30 minutes, or until the chocolate is fully set and firm to the touch.
  8. Break and serve: Lift the bark using the parchment and place it on a cutting board. Break into large shards with your hands, or use a sharp knife to cut neat pieces.