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Spooky Easy Halloween Monster Cookie Bark Recipe

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This Easy Halloween Monster Cookie Bark is a quick, no-bake treat that combines white chocolate, pretzels, candy corn, and M&M’s for a crunchy, salty-sweet Halloween snack. Perfect for parties, gifts, or last-minute cravings.

Ingredients

Scale
  • 24 ounces (680g) vanilla almond bark or white chocolate melting wafers
  • 1 cup (120g) pretzel twists, broken into pieces
  • 1 cup (160g) candy corn
  • 1/2 cup (80g) Halloween-themed M&M’s
  • 1/2 cup (60g) chopped pretzel sticks
  • 1/4 cup (40g) Halloween sprinkles
  • 4 ounces (113g) dark or semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • Optional: candy eyes for decoration

Instructions

  1. Line a half-sheet pan (13×18 inches) with parchment paper, letting edges come up the sides.
  2. Break the almond bark into pieces and place in a medium microwave-safe bowl. Microwave in 30-second intervals on 50% power, stirring thoroughly between each, until smooth and glossy (about 2-3 minutes total).
  3. Pour the melted almond bark onto the prepared pan and spread into an even layer about 1/4 inch thick using a spatula.
  4. While the chocolate is still wet, evenly sprinkle the broken pretzel twists, pretzel sticks, candy corn, and Halloween M&M’s over the chocolate. Gently press them into the chocolate with your fingers or the back of a spatula.
  5. Sprinkle the Halloween sprinkles over the top.
  6. In a small microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 20-second intervals on 50% power, stirring between each, until smooth (about 1 minute total).
  7. Transfer the melted dark chocolate to a piping bag or small zip-top bag. Snip off a tiny corner and drizzle the chocolate back and forth over the bark in a zigzag pattern. If using, press candy eyes into the wet drizzle.
  8. Place the pan in the refrigerator for at least 30 minutes, or until the chocolate is completely firm and no longer sticky to the touch (about 1 hour for best results).
  9. Lift the bark out of the pan using the parchment paper edges. Place on a cutting board and break into irregular pieces with your hands.
  10. Serve at room temperature or store in an airtight container at room temperature for up to 2 weeks.

Notes

Don’t rush the melting process—use 50% power and stir every 30 seconds to avoid scorching. Press mix-ins into the chocolate so they don’t fall off. For best texture, serve at room temperature. Store in an airtight container at room temperature for up to 2 weeks; do not freeze.

Nutrition

Keywords: Halloween, cookie bark, monster bark, easy dessert, no-bake, white chocolate, candy corn, pretzels, M&M's, spooky treat

Find it online: https://spoonmira.com/spooky-easy-halloween-monster-cookie-bark-recipe/