Check out this two-ingredient, last-minute Halloween treat – Spider’s Web Halloween Chocolate Bark.
Sometimes you just don’t have time to make a fancy treat. Or energy to come up with something super clever. Especially if you have kids and need to take a themed classroom treat that you completely forgot to plan for.
Just Two Ingredients!
This creation came about when I had just one hour to make a Halloween treat for 26 kids. I took stock of what I had in the pantry. Armed with 2 bags of chocolate chips and a tube of store-bought cookie icing, a treat was born.
How to Make Spider’s Web Halloween Bark
To make this simple but special treat, you’ll melt the chocolate chips slowly in a double boiler. Never used a double boiler before? No worries, you can read all about how to set that up here.
Once melted, pour the chocolate onto a baking sheet that’s lined with wax paper. Move the baking sheet around a bit to get the chocolate to spread. Then, refrigerate until solid, it’ll take 15-20 minutes. If you’re in a big hurry, you can stick it in the freezer.
Next up is decorating the chocolate like a spider’s web. I’ve got detailed instructions below, but basically you can use a large plate over the chocolate sheet so you have a circular guide and then use toothpicks around it to plot out your points. Then you can use a ruler to plot out points and use icing to draw your lines and the webbing in between. Or you can totally just free-style it, but if you like to be more precise I’ve got you covered.
To serve, lift up the wax paper and trim it to the edge of the chocolate. Then break off pieces and enjoy!
When you need a Halloween treat and you need it fast, this simple, spooky chocolate bark recipe is just what you’re looking for.
- Line a large rimmed baking sheet with wax paper.
- Melt the chocolate chips slowly in a double boiler, stirring occasionally. (Find out how to construct and use a double boiler here)
- Pour the melted chocolate onto the prepared baking sheet. Shimmy the sheet around a bit to get the chocolate to spread out as big as possible in a smooth even layer. Refrigerate until solid, 15-20 minutes. (If you’re in a real hurry you can put the pan in the freezer to harden).
- Place a large inverted plate onto the chocolate. Use a skewer or toothpick to make 12 equally spaced dots in the chocolate around the plate. Think of the dots as corresponding to the numbers around a clock’s face. Remove the plate.
- Place a ruler from the 12 o’clock dot to the 6 o’clock dot. Draw a line with your skewer connecting the dots. Add 3 equally spaced dots along the ruler in between the center of the line and the 12 o’clock dot and another 3 equally spaced dots between the center of the line and the 6 o’clock dot. Repeat making lines and dots to connect 1 o’clock with 7 o’clock, 2 o’clock with 8 o’clock, 3 o’clock with 9 o’clock, 4 o’clock with 10 o’clock and 5 o’clock with 11 o’clock.
Use scissors to cut a small bit off of the tip of the icing tube. Use the icing to draw the straight lines that you made with your ruler. Extend the lines out past the dots for a more realistic uneven finished shape. Then, moving around the ends of the lines, connect the ends of the lines to each other by making inwardly gently swooping lines. Repeat, this time connecting the dots from the circle you made around the plate. Then connect the dots from all the inner circles. Once you’ve connect all the dots, add an extra circle without swoops to the center of the web.
Put the spider’s web in the fridge until serving. Note that the icing will harden and will stay hardened so you don’t have to worry about it smudging off.
To serve, lift the wax paper up and off of the pan. Using scissors, trim the paper to the very edge of the chocolate. Break off pieces of chocolate to eat, making sure to remove wax paper backing from each piece before eating.