Halloween is just around the corner, and one of my favorite things about Halloween is the sweets! When I was kid, I remember going to the mall to go trick or treating. Yes my family went to the mall because all the cool stores gave out the best goods. Thinking back to those Halloweens brings back so many great memories. I really wanted to create a dessert inspired by those memories, so I made this matcha Halloween bark with all my favorite treats from back then.
A note about the amount of each ingredient I used. I put the measurements I used in the recipe, but if you want more or less of any or all ingredients, definitely make those adjustments. Not every sweet tooth is created equal!
White Chocolate Chips – I used a 12 oz bag of Nestle white chocolate chips for this recipe. White chocolate chunks should work as well.
Aiya culinary grade matcha powder – I’ve been using this matcha powder for the past year, and I absolutely love it! It’s the best kind of culinary matcha. Make sure to use matcha made specifically for cooking because it affects the quality of the end result.
Pretzels – I used regular pretzels for this recipe, but any shape should work since you crush them before putting them in the bark. Pretzels give this dessert a bit of saltiness which balances out all the sweet flavors.
Candy Corn – My favorite candy from Halloween which I know is a controversial opinion. More than one of my friends have told me I’m crazy. Candy corn can be found in any normal grocery store.
Candy Eyes – I prefer using Wilton Candy Eyes because they are the best quality. You can usually find them on Amazon or at some major grocery stores.
Rice Krispie cereal – One of the my favorite cereals growing up. I added this to the bark to give it more crispy textures.
Making this Matcha Halloween Bark
The best thing about this candy dessert is that it is so easy to make! I think in total it took me 30 minutes, so it’s perfect if you need a last minute Halloween dessert.
First melt the white chocolate in the microwave. Make sure to heat in 30 second increments so you don’t burn the chocolate. Stir the chocolate in between each increment. Add the white chocolate chips to a microwave safe bowl. Heat the white chocolate in the microwave in 30 second increments until melted. Stir the chocolate in between each increment.
Cooking Tips & Tricks
Here are a few tips and tricks that helped me make the perfect bark.
- Use a silicone spatula to spread out the chocolate. I tested this with a wooden spoon and a plastic spatula, and I didn’t get the smooth texture that I got with a silicone spatula.
- If you don’t have parchment paper, a silicone mat with work as well. You don’t need to grease the pan if you use a silicone mat because it will stick to the baking sheet.
- White chocolate is quite sweet, so taste the melted matcha chocolate before spreading. If it tastes too sweet still, add a teaspoon of matcha to balance out the sweetness.
Alternative method to melting chocolate
Another way to melt chocolate is using a double boiler. This means melting chocolate in a bowl over low simmering water. The steam from the water is used to melt the chocolate. This method allows you to have a little bit more control over how your chocolate melts since you’re watching it from beginning to end. However, you have to make sure the water does not boil. This would make the water too hot and it can possibly burn the chocolate. Here is how you would do it.
- Bring water to a low simmer. Check on the water every once in awhile to make sure it doesn’t boil.
- Add the chocolate to a bowl and place it over the simmering water. This creates a double boiler.
- Stir the chocolate constantly until melted.
Did you make this Matcha Halloween Bark?
If you made this dish, I would love to see!
Thank you to Aiya Matcha for sponsoring this post.
Matcha Halloween Bark
- 1 bag white chocolate chips 12 oz
- 1 tbsp Aiya culinary grade matcha powder
- 1/4 cup pretzels crushed into pieces
- 1/4 cup candy corn
- 1 tbsp candy eyes
- 1 tbsp Rice Krispie cereal
- Prepare the baking sheet. Spray pam on all 4 corners of a baking sheet. Lay a sheet of parchment paper on top. The pam will help the parchment paper stick to the baking sheet. You can also use butter. Set the baking sheet aside.
- Add the white chocolate chips to a microwave safe bowl. Heat the white chocolate in the microwave in 30 second increments until melted. Stir the chocolate in between each increment.
- After the chocolate is melted, sift matcha powder into the chocolate. Stir until well incorporated.
- Pour chocolate onto the prepared baking sheet. Use a spatula to spread out the chocolate until it’s an eighth of an inch thick.
- Top with pretzels, candy corn, candy eyes, and Rice Krispie cereal.
- Place in the fridge to set for 20 minutes.
- Break into pieces and serve.