Two-Ingredient Spider’s Web Halloween Chocolate Bark

  • Author: Christine Pittman
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 30 servings 1x


When you need a Halloween treat and you need it fast, this simple, spooky chocolate bark recipe is just what you’re looking for.




  1. Line a large rimmed baking sheet with wax paper.
  2. Melt the chocolate chips slowly in a double boiler, stirring occasionally. (Find out how to construct and use a double boiler here)
  3. 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).
  4. 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.
  5. 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.