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!
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
This recipe was adapted from Family Fresh Meals.