Spider Candy Bark

This delightfully creepy Halloween candy bark combines two kinds of chocolate and Oreos to make an easy chocolate treat that's sure to please ghouls both big and small. Be sure to scroll all the way to the bottom for tips on getting the right consistency and keeping your chocolate from seizing.

Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you purchase through those links. I use all of the products included in this post and recommend them because they are products I personally love and trust.

Spooky season is upon us! And if you're feeling like there's a million things to do on top of your usual tasks, let me lighten your Halloween treat load with this simple candy bark recipe. With just a few ingredients available at most grocery stores, this treat comes together in a flash and is perfect for making with your littles.

How to make this Halloween candy bark

First, make the chocolate and Oreo bark base.

In a double boiler, melt 15 oz of dark chocolate, stirring until completely smooth.

If you're not already familiar with it, a double boiler can be made by setting a bowl over a pot of boiling water. You can use any glass, ceramic, or stainless steel bowl, but my personal favorite is this stainless steel double boiler insert (affiliate link).

The advantage to using a double boiler instead of microwaving the chocolate is that it's harder (although not impossible) to over-cook the chocolate. It's also great for keeping the chocolate warm if you need to work with just part of what you've melted and not all of it (which we'll do later in this recipe).

Add a little black food coloring to darken the chocolate. I personally like the taste of dark chocolate better than candy melts, which is why I used it in this recipe. However, if you'd prefer to use black candy melts in place of tinting the dark chocolate, simply substitute the 20 oz of dark chocolate for 20 oz black candy melts.

Crush the Oreos (I used a food processor) and stir them into the melted chocolate. Spread the candy bark mixture out over a parchment paper lined 9"x13" baking sheet.

Allow to set at room temperature.

Second, create the white chocolate webbing.

In a double boiler, melt the white chocolate, stirring until smooth.

To mimic the uneven nature of cobwebs, with some areas being thicker/denser and others being thinner/stringy-er, I first used a spoon to create large dollops of white chocolate. I then drizzled the remaining white chocolate over the bark in thin strings. Once all the chocolate was down, and while it was still wet, I used a toothpick to pull out some of the larger dollops to create a webbing-like effect.

If you'd like to add any sprinkles, this would be the time to do it.

Allow the white chocolate to set at room temperature.

Third, add the chocolate spiders.

In a double boiler, melt the remaining dark chocolate (5 oz), stirring until completely smooth. Add a little black food coloring to darken the chocolate.

When piping chocolate shapes, it's important to have the right consistency. You'll want something that's smooth enough to not leave hard ridges that will be hard to pipe over later.

If your chocolate is too thick, which it often is for this kind of thing, you can add a little bit of vegetable shortening to thin it out. Simply add a small amount of shortening and stir until the chocolate is smooth again.

For this recipe, you'll want a soft peak (meaning it'll hold a little bit of a peak, but should curl over like soft serve ice cream).

Pour half of the chocolate into a piping bag, leaving the remaining in the double boiler so it doesn't harden.

Cut a hole in the tip of the piping bag, and pipe large dollops to create the head and body of the spiders. Gently tap the baking sheet on your counter to smooth out any ridges.

Pour the remaining chocolate into another piping bag. Cut a smaller hole in the tip, and pipe the legs.

You can stop here, but if you want to create black widows, melt the red candy melts in a double boiler. Pour the chocolate into a piping bag and pipe eyes and the characteristic red hour glass onto your spiders.

Finally, cut and serve your Halloween chocolates.

Use a large knife to cut up your candy bark. For clean cuts, run your knife under hot water, being sure to wipe it off, between each cut.

Tips for making this spider candy bark

• Keep your kitchen equipment/utensils free of water when melting the chocolate. Getting water in the melting/melted chocolate will cause it to seize.
• Using candy melts in place of the dark chocolate: If you'd prefer to use black candy melts in place of tinting the dark chocolate, simply substitute the 20 oz of dark chocolate for 20 oz black candy melts.
• If the chocolate is too thick: You can thin it by adding a little bit of vegetable shortening. Stir a little bit in, stirring until it's completely melted and test to see if it's the consistency you want. A little bit goes a long way.
• Creating the white chocolate webbing: Use a spoon to create large dollops of white chocolate. Then drizzle the remaining white chocolate over the bark in thin strings, drawing w a toothpick across the wet chocolate to create the final look.
• Don't have a double boiler? You can melt your chocolate in the microwave using 10 second increments. Just be careful, it's very easy to over-cook chocolate this way.
• Cutting up your candy bark: The easiest way to get clean cuts on a candy bark is to run your knife under hot water between each cut.
• Storing candy bark: Candy bark can be stored in a cool, dark place in an air-tight container for several months.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Print

Recipe

If you liked this recipe, you might also like...

• Ghastly candy bark
• Pop tart ghosts
• Monster brownies