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–+ servings
White Chocolate Halloween Oreo Bark

Delightful White Chocolate Halloween Oreo Bark in 5 Minutes

Create this White Chocolate Halloween Oreo Bark in just 5 minutes, a perfect no-bake treat for your Halloween gatherings.
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Prep Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings: 10 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bark
  • 12 oz White Chocolate Can substitute with almond bark or white candy melts
  • 15 cookies Halloween Oreos Regular Oreos can be used for a non-Halloween version
For the Toppings
  • 1 cup Reese's Pieces Substitute with chocolate chips if desired
  • 1 cup Halloween Sprinkles Optional but recommended for extra fun
  • 1 cup Halloween Eyeball Candies Optional

Equipment

  • Microwave-safe bowl
  • Baking Sheet
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Melt the White Chocolate: Break the chocolate into smaller pieces, place in a microwave-safe bowl, and heat in 30-second intervals, stirring until smooth (1-1.5 minutes).
  2. Prepare the Baking Sheet: Line a baking sheet with parchment paper covering the entire surface.
  3. Spread the Melted Chocolate: Pour the melted chocolate onto the prepared baking sheet and spread it evenly to about 1/4 inch thick.
  4. Add the Toppings: Sprinkle the chopped Halloween Oreos, Reese's Pieces, and optional sprinkles over the melted chocolate.
  5. Chill the Bark: Place the baking sheet in the refrigerator and chill for about 1 hour until firm.
  6. Break into Pieces: Lift parchment to release the bark, then break it into pieces using a knife or hands.
  7. Serve and Enjoy: Serve your bark in a festive bowl or package it as party favors.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 50mgPotassium: 30mgSugar: 15gCalcium: 2mgIron: 2mg

Notes

Store leftovers in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks. For longer storage, freeze for up to 3 months.

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