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White Chocolate Halloween Oreo Bark

Delightful White Chocolate Halloween Oreo Bark in 5 Minutes

This White Chocolate Halloween Oreo Bark is a festive no-bake treat that's quick to make and perfect for Halloween gatherings.
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Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 12 oz White Chocolate Can be substituted with almond bark or candy melts.
For the Crunch
  • 1 cup Halloween Oreos Regular Oreos can be used if Halloween Oreos are unavailable.
For the Color
  • 1/4 cup Reese's Pieces Any similar candy can be used as a replacement.
  • 1/4 cup Halloween Sprinkles Any colorful sprinkles can be substituted.
  • 1/4 cup Halloween Eyeball Candies Optional for decoration.

Equipment

  • Microwave
  • Baking Sheet
  • Parchment paper
  • spatula
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Melt the White Chocolate: Break 12 oz of white chocolate into small pieces and place in a microwave-safe bowl. Heat in 30-second intervals until fully melted and smooth.
  2. Prepare the Baking Sheet: Line a baking sheet with parchment paper. Pour the melted chocolate onto the lined sheet and spread it evenly to about 1/4-inch thickness.
  3. Add the Crunchy Toppings: Before the chocolate sets, generously sprinkle chopped Halloween Oreos and add 1/4 cup of Reese's Pieces. Top with Halloween sprinkles and optional eyeball candies.
  4. Chill to Set: Place the baking sheet in the refrigerator for about 1 hour or until the bark is completely firm.
  5. Break into Pieces: Once set, break the bark into irregular pieces and enjoy the delightful blend of flavors.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 17gCalcium: 2mgIron: 2mg

Notes

Store the bark in an airtight container for up to 1 week at room temperature, or refrigerate for up to 2 weeks. For longer storage, freeze for up to 2 months.

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