10.05.2016

Halloween Chocolate Bark {dairy + gluten free}

This recipe was my favorite Halloween treat creation last year. I was on maternity leave, at home with my littlest, and had so much fun creating treats for the older boys to enjoy after school. I decided to mix it up a bit this year by doing a swirl instead of solid chocolate. But it is so delicious either way! 

Halloween Chocolate Bark

  • 1 cup dairy free chocolate chips 
  • 1 Tbsp coconut oil
  • 6 oz. dairy free white chocolate 
  • 1/2 cup peanut butter
Optional additions: 
  • Candy eyeballs
  • Candy corn 
  • Cashews or other nuts
  • Gluten free pretzels
  • Dried fruit 
In a small bowl, melt the chocolate chips and coconut oil in the microwave until smooth. 

In another bowl, melt the white chocolate and peanut butter in the microwave and stir until smooth. 

Line a baking sheet with waxed paper. Pour the white chocolate peanut butter mixture onto the baking sheet. Spread it out evenly using a spatula or back of a spoon. 

Pour the melted chocolate over the peanut butter and swirl with a knife. Place any additions on it you would like. 

Chill in the refrigerator until set, at least one hour. Once set, break or cut the bark into individual servings. Store in the refrigerator.

If you want to avoid using peanut butter, you can either swirl melted white chocolate and melted chocolate together, or just double the chocolate/coconut oil portion of this recipe and make it solid chocolate like I did here last year, or you can even make these into little chocolate candy shapes by using a silicone mold like I did with these Chocolate Peanut Butter Pumpkins.

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