Okay, friends, if you’re looking for a Halloween treat that’s equal parts spooky and delicious, this Spider Infested Chocolate Bark is going to be your new favorite grab-and-go candy. I’ve been obsessed with making chocolate bark for parties, but adding these creepy little spider details? Genius! The moment you crack into this glossy, rich chocolate, then spot those glossy black jelly spider bodies with those wafer-thin cookie legs? You *know* the kids (and adults) at your party will be squealing—and then begging for more. Plus, it’s super simple to make, and I’ll walk you through all my tips to get that perfect shiny bark and creepy crawly look!
Quick Facts
Yield: Serves about 12
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes + chilling time
Ingredients
For the Main Dish:
12 ounces semi-sweet chocolate chips or chopped chocolate
1/2 cup black licorice laces, cut into thin strips (for spider legs)
24 black jelly beans or black gumdrops (for spider bodies)
1/4 cup crushed pretzels or waffle cone pieces (for extra texture, optional)
How I Make It
Step 1:
Start by gently melting your semi-sweet chocolate in a microwave-safe bowl in 30-second bursts, stirring in between to keep it from burning. You want it silky smooth and glossy—nothing worse than scorched chocolate!
Step 2:
Line a baking sheet with parchment paper and pour the melted chocolate onto it, using a spatula to spread it evenly into about a 1/4-inch thick rectangle. The thinner you spread it, the more delicate and crisp your bark will be.
Step 3:
Before the chocolate sets, quickly arrange the black jelly beans (these will be your spooky spider bodies) spaced out across the surface. Then, use the licorice laces sliced into little strips as spider legs around each jelly bean—four on each side to make it extra creepy.
Step 4:
If you love a little crunch, sprinkle crushed pretzels or waffle cone pieces over the bark for some texture contrast. It adds a fun unexpected snap with each bite!
Step 5:
Pop the tray in the refrigerator for about 20 minutes to firm up the chocolate and lock those creepy crawlies in place.
Step 6:
Once set, carefully break the bark into irregular pieces, spider and all! Store in an airtight container in a cool spot until Halloween party time.
Variations & Tips
Use white chocolate instead of semi-sweet for a ghostly white bark base.
Swap black licorice legs with thin pretzel sticks dipped in black candy melts for a crunchier spider leg.
Add orange or red sprinkles for a fiery Halloween vibe.
For extra fun, pipe tiny eyes on the jelly beans using white and black icing.
To avoid sticky bark, make sure the chocolate is fully cooled before breaking.
How I Like to Serve It
This spider infested bark is perfect for Halloween parties — pack it in clear treat bags for trick-or-treaters or serve it on a festive platter next to pumpkin cookies and caramel apples. It also pairs wonderfully with a warm cup of spiced cider or hot chocolate to keep the cozy vibe going all evening.
Notes
Store bark in an airtight container at room temperature or in the fridge if your house is warm.
Chocolate bark does not reheat well; enjoy it as is for the best texture.
Closing: Once you see how incredibly easy and fun it is to make spider infested chocolate bark, you’ll want to keep this spooky recipe in your Halloween rotation forever!
