Gluten-Free Halloween Bark
Halloween is such a fun holiday for me. I have so many fun memories of decorating the front porch, carving pumpkins, trick-or-treating, changing leaves, and the chill in the air. There are so many fun Halloween treats in the stores, but not everything is gluten-free. Luckily you can make a fun, spooky, delicious treat by gathering a few ingredients and drizzling them with white chocolate.
You can easily adapt this recipe for any special holiday or birthday by changing the sprinkles and candy. For example, use red and green sprinkles, reindeer corn, and peppermint bits for Christmas. Whatever treats you decide to use, be sure to double-check ingredients and check for hidden gluten. Most recently I used Glutino’s Gluten Free Pretzel Sticks and Goodie Girl Chocolate Creme Cookies; however, you can use any of your favorite gluten-free pretzels and cookies (I’ve had success with Great Value gluten-free pretzels and cookies).
Gluten-Free Halloween Bark
Equipment
- Jelly Roll Pan (Cookie Sheet with Edges)
Ingredients
- 14 Chocolate Creme Cookies, Gluten-Free (Roughly Chopped)
- 1 Cup Pretzels, Gluten-Free (Broken into Pieces)
- 1 Pound Almond Bark
- 1 Cup Candy Corn (Divided into ¾ and ¼ Cup)
- 30 Candy Eyeballs
- 1-2 TBSP Halloween Sprinkles
Instructions
- Melt almond bark according to package instructions.
- Cover the bottom of a Jelly Roll Pan with parchment paper or wax paper.
- Spread out chopped cookies, broken pretzels, and ¾ cup candy corn across parchment paper.
- Pour melted chocolate over the cookie mixture and spread with a spatula to cover evenly.
- Quickly sprinkle remaining candy corn, Halloween sprinkles, and candy eyeballs over the top of the wet almond bark.
- Place pan into the refrigerator and let chocolate set for 1 hour.
- Break up chocolate into chunks with a knife.
- Enjoy and Happy Haunting!
Notes
I know there are some people who HATE candy corn. No worries, just leave it out and sub for any other Halloween candy you really love!