Learn to make ghastly festive confections



Finished ghastly candy bark, sliced and arranged.

MINDY MALONE, Evergreen columnist

WRITER’S NOTE: I didn’t come up with this recipe myself. I found it on thesimple-sweetlife.com

Yield: 8-inch-by-8-inch square of candy bark


6 bars of dark chocolate

3 bars of white chocolate

Sprinkles or cookie crumbles (optional)


  1. Melt three bars of dark chocolate in a microwave-safe bowl using 10-second increments, stirring in between. Line an 8-by-8-inch baking dish with plastic wrap, and evenly pour the melted chocolate in. Now is the time to toss on cookie crumbles if you want them. Refrigerate until hard.
  2. In another bowl, melt two white chocolate bars in the same fashion. Pour evenly over the dark chocolate layer. Refrigerate until hard.

  3. In two separate bowls, melt the last of the dark and white chocolate. Spoon some of the dark chocolate into a piping bag and spread the rest over the now-hard white chocolate layer. Spoon all of the white chocolate into a piping bag. While the new dark chocolate layer is still warm, pipe on circles of white chocolate to make the ghosts. Take a toothpick to draw out the tails in whatever shape you like. Use the dark chocolate piping bag to make the eyes and mouths of the ghosts. Toss on sprinkles if you want them. Refrigerate until hard and divide into pieces.

I was scrolling through Pinterest trying to find a good Halloween dessert and ended up finding this. Thanks, The Simple, Sweet Life! I can’t cook to save my life, but I take the cake (pun intended) when it comes to baking and dessert-making.

Even if you aren’t skilled in the kitchen, you can’t go wrong with this recipe. I used a 7.5-inch-by-7.5-inch pan, a disproportionate amount of dark and white chocolate and eyeballed my amounts for everything and it still turned out great! This recipe is a surefire way to make this Halloween frighteningly fun.