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Spooky Crunchy Halloween Pretzel Bark with Candy Eyes

Halloween Pretzel Bark - featured image
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This Spooky Crunchy Halloween Pretzel Bark with Candy Eyes is a salty, sweet, crunchy, and delightfully creepy treat. The combination of buttery pretzels, rich caramel, smooth chocolate, and wiggly candy eyes creates a treat that disappears faster than a ghost at dawn.

Ingredients

Scale
  • 4 cups mini pretzel twists
  • 1 cup salted butter
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening
  • 1/2 cup candy eyes
  • Optional: 1/4 cup white chocolate chips for drizzling
  • Optional: Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper, leaving some overhang on the sides. Spread the mini pretzel twists in a single layer across the baking sheet. Bake for about 5 minutes, just until the pretzels are warm and slightly toasted. Set aside.
  2. In a medium saucepan, combine the butter, brown sugar, and corn syrup over medium heat. Stir constantly until the butter is melted and everything is combined (about 2-3 minutes). Once it comes to a gentle boil, stop stirring and let it cook for exactly 4 minutes. Set a timer.
  3. Remove the pan from heat and stir in the vanilla extract and baking soda. The mixture will bubble up and foam.
  4. Working quickly but carefully, pour the hot caramel evenly over the warm pretzels. Use your spatula to spread it out, making sure every pretzel gets coated. Let the caramel-covered pretzels cool for about 5 minutes at room temperature.
  5. While the caramel is cooling, place your chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely smooth and glossy (about 1-2 minutes total).
  6. Pour the melted chocolate over the caramel layer. Use your spatula to spread it evenly, covering the caramel completely. The chocolate layer should be about 1/4 inch thick.
  7. While the chocolate is still wet, press the candy eyes into the surface. Give each eye a gentle press to make sure it sticks. If using white chocolate for drizzling, melt it now and drizzle it over the top before adding the eyes. Add the flaky sea salt now too, if using.
  8. Place the baking sheet in the refrigerator and let it set for at least 2 hours, or until the chocolate is completely firm. Overnight is best.
  9. Once the bark is completely set, remove it from the refrigerator. Use the parchment paper overhang to lift the bark out of the baking sheet and onto a cutting board. Use a sharp knife to cut it into irregular pieces. Store in an airtight container in the refrigerator until ready to serve.

Notes

Don’t skip toasting the pretzels; it prevents sogginess. Use a heavy-bottomed pan for caramel and don’t stir once boiling to avoid crystallization. Press candy eyes gently but firmly into warm chocolate. Make the day before for best flavor and texture. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: Halloween, pretzel bark, candy eyes, caramel, chocolate, spooky, easy, no-bake

Find it online: https://evabake.com/spooky-crunchy-halloween-pretzel-bark-with-candy-eyes/