Spiderweb Chocolate Bark
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Creepy spiderweb chocolate bark is a spooky Halloween treat! A chocolaty cobweb is woven over layers of dark and white chocolate. Then we add some little DIY candy spiders. Halloween bark is a spooky way to celebrate the Halloween season. Make this easy recipe in 30 minutes.
This yummy treat is a favorite at potlucks, fall festivals, and Halloween parties. Because it’s flat, it travels well to outside locations. No plates are needed to serve this fun finger food. Just a short pile of festive napkins.
Assemble this easy Halloween dessert in 20 minutes!
🛒 Ingredients
For best results, select high-quality chocolate chocolate chips like Guittard or Ghirardelli. They’ll deliver the firm “snap” and crumble we expect from this spiderweb chocolate bark.
- Dark chocolate chips
- Milk chocolate chips
- White chocolate chips (not bars)
- Semi-sweet baking chocolate
- Whoppers Malted Milk Balls*
- Hershey’s Milk Chocolate Drops*
- Tube of black decorating gel
*DIY CANDY SPIDERS: If you can’t find Hershey’s chocolate drops, just pair up small and large malt balls from one single box of Whoppers candy. The malt ball candies in the box are not exactly uniform in size, so this works!
Many types of candies can be used to form spiders. Pair M&Ms and mini M&Ms (brown, red, orange), melting wafers with chocolate chips, or black gumdrops in 2 sizes. Get creative. Use candy you already have on hand!
🥣 Easy Ingredient Substitutions
Missing an ingredient for this spiderweb chocolate bark? Don’t put on your shoes and head to the store. Instead, head to your pantry. Check for these easy ingredient swaps!
- Dark Chocolate Chips: Use Ghirardelli dark chocolate melting wafers.
- White Chocolate Chips: Use Ghirardelli white vanilla-flavored melting wafers. Do not substitute with bars of white chocolate.
- Semi-Sweet Baking Chocolate: Use melting wafers or semi-sweet chocolate chips.
- Black Decorating Gel: This is for spider eyes and legs. Easy swaps include royal icing, black writing icing, semi-sweet baking chocolate squares (melt and pipe on), or black string licorice cut into pieces.
👩🏻🍳 Expert Tips
- Kitchen tools must be immaculately clean: When melting chocolate, the bowl and all kitchen tools used must be completely free from grease and water droplets. Everything must be bone dry to prevent the chocolate from seizing and developing a grainy texture. Just one drop of water can ruin the whole batch of chocolate.
- Feel free to experiment: For more texture and crunch, after melting the dark and milk chocolate chips, stir 1 dozen crushed Oreos into the mixture.
- For Halloween parties, pair spiderweb chocolate bark with a DIY spider piñata. You can hang the decoration over the dessert table, near this chocolate slab.
RECIPE INSPIRATION: This spooky recipe was inspired by Woman’s Day Magazine. The recipe featured pretzel sticks topped with white chocolate.
📖 Recipe Steps
RECIPE PREP: Chop the baking chocolate into small pieces. Set it aside. Line a 9 x 13-inch pan with parchment paper. Leave 2 inches of overhang on the 2 long sides. Later, we’ll use these handles to lift slab of chocolate from pan.
🕸 Create 2 Base Layers
TEMPERING CHOCOLATE: When following these simple steps, melting chocolate like a pro is easy to do. For more info, here’s a great reference from Ghirardelli: Techniques for Tempering Chocolate.
- Reserve 1 cup dark chocolate chips (set them aside). Add remaining dark and milk chocolate chips to a heat-safe bowl. Microwave on medium power (50%) in 30-second bursts. Stir well after each session. Monitor the process closely. Continue until the chocolate is smooth and melted.
- Add reserved 1 cup dark chocolate chips to the bowl. Stir until added chocolate is smooth and melted. Do not return the bowl to the microwave. Be patient. Let the residual heat melt the chips. This is the professional method for tempering chocolate. When done correctly, chocolate will look glossy rather than dull, and will snap when cooled.
- Pour melted chocolate into prepared pan. With a spatula, spread it into a smooth even layer. Let it sit at room temperature while you prep the white chocolate. DO NOT refrigerate. If the dark chocolate layer is hardened and cold, the white chocolate layer will not bond to it. You’ll end up with 2 separate stacked layers!
- Reserve 1 cup white chocolate chips (set them aside). Place remaining white chocolate chips in a heat-safe bowl. Repeat process for melting in the microwave. Pour white melted chocolate over dark chocolate layer. Smooth it into a layer with the back of a spoon. Gently tap pan on counter to level it out.
🕷 Create the Cobweb & Spiders
This is the fun artistic part of creating spiderweb chocolate bark. There’s no right or wrong way to pipe on the web or create the spiders. The number of spiders in the web is up to you. Each spooky creation is very unique.
- Place chopped semi-sweet chocolate in a bone-dry, heat-safe bowl. Microwave on high in 15-second bursts, stirring after each session, until melted and smooth.
- Let melted chocolate sit 5 minutes at room temperature. Transfer to a small zip-top bag with a tiny piece of the corner snipped off, or to a decorating bag fitted with a No. 3 round piping tip.
- Use parchment “sling” to transfer bark to a wooden board.
- Pipe cobwebs over chocolate slab. Use chocolate drops for bodies, and malt ball halves (cut side down) for heads. Attach pieces with leftover melted chocolate from the spiderweb. With the tube of black decorating gel, pipe the spiders’ eyes and legs.
🔪 HOW TO SLICE AND SERVE HALLOWEEN BARK: Transfer slab to the fridge until it’s time for slicing. To slice, use a long serrated knife and a firm back-and-forth rocking motion. Serve on a tray with additional pieces of candy.
🧑🏼🍳 Recipe FAQ
These are the most frequently asked questions when making spiderweb chocolate bark, along with the best answers for recipe success.
There are 2 cups of chocolate chips in a 12-ounce bag.
Many brands of chocolate chips have additives that are not ideal for melting. High-quality chocolate melts well, sets up firm, and breaks with a nice firm snap!
For this Halloween recipe, you don’t need to spend good money on super high-quality gourmet chocolate. But still, it’s good to know how to tell if a chocolate is high-quality. Take a look at the ingredient label. High-quality chocolate contains 60% to 75% cocoa.
Ghirardelli or Guittard chocolate chips. They’re available at most grocery stores to include Target and Walmart. Another great option: Trader Joe’s “Pound Plus Dark Chocolate Bars” (54%).
Guittard White Premium Baking Chips, Ghirardelli Classic White Chips, or Ghirardelli White Melting Wafers. They’re easily found at the grocery store, Walmart or Target. Do NOT use white chocolate bars. The melted texture is too soft. It will not produce a firm snappy bark with crumbles.
Ghirardelli, Guittard, or Baker’s Premium Baking Bar (semi-sweet chocolate, 56% cacao) are all great choices.
Store the slab or pieces in an airtight container. If stored at room temperature, it can last 4 to 5 days on the countertop.
Yes. When stored in an air-tight container in the fridge, spiderweb chocolate bark can stay fresh for up to 3 weeks.
More Spooky Halloween Treats
Want more ideas for spooky Halloween eats and treats? View our entire seasonal collection in our Halloween category. Below are a few of our favorites!
- Peanut Butter Spider Cookies
- Halloween Rice Krispie Treats
- Green Popcorn Slime
- PB and J Spiders
- Spiderweb Halloween Cupcakes
- Mummy Hot Dogs
- Halloween Muddy Buddies
Rate This Recipe ⭐️⭐️⭐️⭐️⭐️
Halloween party guests love this spiderweb chocolate bark. Some say it’s just too pretty to eat! Others love the spooky factor and don’t hesitate to snap off a piece and gobble it down.
If you too love this Halloween treat, give this chocolate bark recipe a 5-star rating in the comments. Then be a recipe hero. Share it with a friend. 📌 Pin it to Pinterest.
Spiderweb Chocolate Bark
- Total Time: 20 Minutes
- Yield: 20 Servings 1x
Description
This Spiderweb Chocolate Bark features 2 layers of chocolate (dark and white) covered in a chocolaty cobweb with candy spiders. Make this creepy Halloween bark in 20 minutes. It’s perfect for parties!
Ingredients
IMPORTANT: For best results, use high-quality chocolate chips. They’ll deliver that firm chocolate bark “snap” we all love. Recommended brands: Guittard or Ghirardelli.
- 1 (11.5 or 12 oz) package dark chocolate chips
- 1 (11.5 or 12 oz) package milk chocolate chips
- 2 (11 or 12 oz) packages white chocolate chips, not bars
- 2 ounces semi-sweet baking chocolate, chopped
- Hershey’s Milk Chocolate Drops (8 individual candies)
- Whoppers malt balls (4 individual candies, halved)
- Tube of black decorating gel
NOTES: For reference, one 12-ounce bag of chocolate chips yields 2 cups. Find a tube of black decorating gel in the baking aisle of the grocery store. Look for it in the cake decorating section. Other options: tube of black writing icing, or black royal icing.
Instructions
CREATE 2 CHOCOLATE LAYERS
Important Tip: When melting chocolate, the bowl and all kitchen tools used must be completely free from water droplets. Everything must be bone dry to prevent the chocolate from seizing and developing a grainy texture. Just one drop of water can ruin the whole batch of chocolate.
RECIPE PREP: Line a 9 x 13-inch pan with parchment paper, leaving 2 inches of overhang on the 2 long sides.
- Reserve 1 cup dark chocolate chips. Set them aside. Add remaining dark and milk chocolate chips to a heat-safe bowl. Microwave on medium power (50%) in 30-second bursts. Stir well after each session. Monitor the process closely. Continue until smooth and melted.
- Add reserved 1 cup dark chocolate chips to the bowl. Stir until added chocolate is smooth and melted. Do not return the bowl to the microwave. Be patient. Let the residual heat melt the chips. This is the professional method for tempering chocolate. When done correctly, chocolate will look glossy rather than dull, and will snap when cooled.
- Pour melted chocolate into prepared pan. With a spatula, spread it into a smooth even layer. Let it sit at room temperature while you prep the white chocolate. DO NOT refrigerate. If the dark chocolate layer is hardened and cold, the white chocolate layer will not bond to it.
- Reserve 1 cup white chocolate chips. Place remaining white chips in a heat-safe bowl. Repeat process for melting in the microwave. Pour white melted chocolate over dark chocolate layer. Smooth it into a layer with the back of a spoon. Gently tap pan on counter to level out the layers.
CREATE COBWEB AND SPIDERS
Note: There’s no right or wrong way to pipe on the cobweb or create the spiders. The number of spiders in the web is up to you. Each spooky creation is very unique.
- Chop bar of semi-sweet chocolate into very small pieces. Transfer chocolate to a bone-dry, heat-safe bowl. Microwave on high in 15-second bursts, stirring after each, until melted and smooth.
- Let melted chocolate sit 5 minutes at room temperature. Transfer to a small zip-top bag with a tiny piece of the corner snipped off, or to a decorating bag fitted with a No. 3 round piping tip.
- Use parchment paper “sling” to lift slab of chocolate from the pan. Transfer it to a wooden board.
- Pipe cobwebs over chocolate slab. Use chocolate drops for bodies, and malt ball halves (cut side down) for heads. Attach pieces with leftover melted chocolate from the spiderweb. With the tube of black decorating gel, pipe the spiders’ eyes and legs.
How to slice chocolate bark: Transfer slab to the fridge until it’s time for slicing. To slice, use a long serrated knife and a firm back-and-forth rocking motion. Serve on a tray with additional pieces of candy.
Notes
Other candies for making chocolate spiders: Use large and small chocolate malt balls. Or pair large and small black gumdrops, or regular and mini M&Ms (in red, orange and brown). For legs, try black string licorice cut into pieces.
How to store chocolate bark: Store the slab or pieces in an airtight container. If stored at room temperature, it can last 4 to 5 days on the countertop. Stored in the fridge it’ll last up to 3 weeks.
- Prep Time: 30 Minutes
- Cook Time: 0 Minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Spiderweb Chocolate Bark 👉🏻 Join the Convo
Are you excited to make this Halloween recipe? Share your thoughts on this seasonal favorite in the comments below. I’d love to hear from you.
So fun! This recipe is making me so excited for fall and one of my favorite holidays. ;) Right now I’m gathering together recipes for Halloween. This one’s on the top of my list!
Absolutely love this recipe for Halloween! My kids are going to go nuts! Saving it to my collection of Favorite Fall Recipes.
Oh my goodness! This is going to be such a fun recipe to make with my teens especially for Halloween! Excited to show them this recipe! Looks so fun and creative!
How fun! Definitely perfect for Halloween. I love how you decorated the chocolate bark, especially with the spiders. Pinning this recipe for later!
This is awesome! My boys love making candy bark, and will use any excuse. They love the idea of the little spiders in this one. And whoppers are my favorite so I go with that every time.