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This Halloween Bark is made with the most delicious toffee and graham crackers and then is topped with the chocolate and sprinkles. If you have never tried toffee and you love it–you need to make this recipe for Halloween!
The Tastiest Halloween Toffee Bark
Festive recipes are some of my favorites and this one so good. Chocolate bark is perfect for any Halloween party and get together. Just simply adding decorative sprinkles makes all the difference!
This recipe is one better than basic candy bark – it’s toffee bark! It is just like caramel, but better! It’s easy to make and decorated for Halloween with sprinkles and candy eyes. My daughter loved this so much she couldn’t get enough!
Ingredients Needed
- Graham Cracker Sheets: You will be using multiple full perforated sheets. You can also substitute Ritz crackers if you prefer.
- Unsalted Butter: Butter and sugar is what makes the toffee. I prefer using unsalted butter.
- Brown Sugar: Remember that brown sugar needs to always be packed
- Chocolate Chips: These turn the toffee into bark – only use semi-sweet or milk chocolate chips (or bittersweet) but not white chocolate (see recipe note).
- Halloween Sprinkles: Any spooky colors will do!
How to make Halloween Bark
- Line a 10×15-inch pan (jelly roll pan or cookie sheet with sides) with foil and spray well with cooking spray. Lay the graham crackers in a single layer in the pan, breaking a few to fill in the edges and gaps as much as possible.
- Melt butter in a saucepan then add brown sugar and water. Bring to a boil, stirring occasionally. Place a candy thermometer in the pan and do not stir. Let the mixture cook until it reaches 255ºF then pour over cookies and spread carefully to cover all the crackers. Bake for 5 minutes.
- Remove the pan from the oven and sprinkle with the chocolate chips.
- Bake an additional 2 minutes. Remove the pan from the oven and, using an offset spatula, carefully spread the chocolate chips evenly over the toffee.
- Sprinkle your Halloween sprinkles and/or candies over the chocolate. Let cool to room temperature, then chill to set. Break into pieces and serve.
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Expert Tips
- Stir occasionally until the mixture comes to a boil. Once it starts to boil do not stir.
- A candy thermometer is a must for this recipe.
- Have everything ready to go when you begin; once your toffee starts to cook you don’t want to leave it alone.
FAQs
It can last a few weeks in an airtight container in the fridge!
You can, but don’t add them like the recipe states. Instead, bake the toffee for an additional 2 minutes and melt the white chocolate in the microwave, then spread over the toffee.
Halloween Toffee Bark Recipe
Ingredients
- 12 Graham Cracker Sheets (full perforated sheets)
- 1 cup (226g) unsalted butter
- 1 cup (200g) packed brown sugar
- 1 tablespoon (15ml) water
- 1 teaspoon vanilla extract
- 2 cups (340g) chocolate chips
- Halloween sprinkles
Instructions
- Preheat oven to 350ºF. Line a 10×15” pan (jelly roll or cookie sheet with sides) with foil and spray well with cooking spray. Lay the graham crackers in a single layer in the pan, breaking a few to fill in the edges and gaps as much as possible.
- Melt butter in a saucepan over medium heat. Turn to medium-low and add brown sugar and water. Bring to a boil, stirring occasionally. Once it boils, place the candy thermometer in the pan and do not stir. Let the mixture cook until it reaches 255ºF on a candy thermometer, about 5-7 minutes. Remove from the heat and stir in vanilla extract. Immediately pour over cookies and spread carefully to cover all the crackers. Bake for 5 minutes.
- Remove the pan from the oven and sprinkle with the chocolate chips. Bake an additional 2 minutes. Remove the pan from the oven and, using an offset spatula, carefully spread the chocolate chips evenly over the toffee (they will have melted in the oven but still held their shape). Sprinkle your Halloween sprinkles and/or candies over the chocolate. Let cool to room temperature, then chill to set. Break into pieces and serve.
Recipe Notes
- Using a candy thermometer is so important so you don’t over cook your toffee
- You can use salted butter if needed, but I prefer unsalted
- If you prefer to use white chocolate chips, don’t add them like it states. Instead, bake the toffee an additional 2 minutes and melt the white chocolate in the microwave, then spread over the toffee.
Hi Dorothy,
That Halloween bark looks good, haven’t tried it yet but do you have a recipe for Bacon Bark? I’d like to make it for Christmas.
Thanks for all your recipes. I’ve tried some and they’re pretty good.
Eloisa
Oooh that sounds amazing! You could add crispy bacon to any kind of bark – it would be fantastic.
Do you prefer a particular brand of candy eyes?
Just whatever I can find at the grocery store or Target usually!
Saw you wanted to try with white chocolate.. I do not put back in oven with chips to melt..try putting another jellyroll pan on top for a few minutes.. white chocolate will melt beautifully.. I sprinkle with a coarse sugar and cinnamon mixture for a churro twist..
I often struggle with the white chocolate doing that so I recommend melting it and spreading it over, but if it worked for you I’m glad!
Just made this recipe, delicious! I did Christmas theme goodies on too 🙂 Yum!
Do you have any idea if this freezes well?
I haven’t tried freezing it, but I think it would work. The chocolate may dull once it defrosts though!
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