It’s that time of year when I spend all my money on pumpkins and proceed to eat myself into a candy corn induced coma. I tried (and failed) to take it slow this weekend. It turns out that “relax” just isn’t a word in my vocabulary. Sam and I went for a run and picked out pumpkins at the local nursery. It was the perfect weekend start until I decided to make a trillion recipes and over commit myself to so many projects. But this Halloween pretzel bark made it all worth it. It’s the perfect Halloween treat to give to friends or your child’s teachers. It’s really just an excuse to eat several different kinds of Halloween candy at one time. The sweet and salty from the dark chocolate and pretzels make this extra good with a generous layer of sea salt on top.
This recipe is kind of my own version of Trader Joes’ Cowboy Bark with a festive Halloween Twist. You can really use any kind of nuts, cookies, and candy, but this recipe looks the most festive for the holiday.
I used Hershey’s Special Dark Chocolate since it’s not too bitter,and the chips are really easy to melt, but you can use any type of chocolate you like. The pretzels are a must.
Look at this deliciousness!!! Thanks for reading. See below for the full recipe.
HALLOWEEN COWBOY BARK RECIPE
makes one cookie sheet of bark
2 12 ounce bags of dark chocolate chips
1/4 cup walnuts, chopped
1/3 cup pretzels broken in half
1/4 cup candy corn
1/4 cup reeses pieces
a handful of oreos broken into thirds (about 8 oreos)
2 tsp of sea salt
Chop all your walnuts, pretzels, and oreos into smaller pieces and add all ingredients except chocolate and sea salt to a mixing bowl and mix together. Place a sheet of parchment paper on top of a large cookie sheet. Heat a small saucepan with an inch of water on the stove over high heat. Empty all the chocolate chips into a large glass bowl. Once the water is boiling, turn the heat to low. Place the glass bowl on top of the water, making sure it doesn’t touch the water and stir the chocolate chips until they melt, about five minutes. Scrape the chocolate onto the parchment evenly, smoothing to make a thin chocolate layer about 1/8″ thick. Press the cookie mixture into the sheet of melted chocolate lightly. Sprinkle the top with sea salt. Place in the freezer for 30 minutes or until the chocolate is hard. Break the bark into jagged pieces. You can keep these refrigerated to keep them from melting.