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Gluten-Free Halloween Bark

Salty pretzels, crispy cookies, soft Candy Corn, and creamy white chocolate layered together in perfection to make a fun Halloween Bark. Enjoy this fun dessert every year for a fun Halloween tradition!
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Prep Time 20 minutes
Chill Time 1 hour
Servings: 24 Chunks
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Jelly Roll Pan (Cookie Sheet with Edges)

Method
 

  1. Melt almond bark according to package instructions.
  2. Cover the bottom of a Jelly Roll Pan with parchment paper or wax paper.
  3. Spread out chopped cookies, broken pretzels, and ¾ cup candy corn across parchment paper.
  4. Pour melted chocolate over the cookie mixture and spread with a spatula to cover evenly.
  5. Quickly sprinkle remaining candy corn, Halloween sprinkles, and candy eyeballs over the top of the wet almond bark.
  6. Place pan into the refrigerator and let chocolate set for 1 hour.
  7. Break up chocolate into chunks with a knife.
  8. Enjoy and Happy Haunting!

Notes

This recipe was adapted from Family Fresh Meals.