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Halloween Chocolate Candy Bars

by Esther Holden October 21, 2014

Quick and easy Halloween Caramel Pretzel Candy Bars: These Halloween chocolate bars with fun toppings took no time at all and only require a few ingredients depending on how crazy you get with the decorations. Use for Halloween treats for a party, dessert table or to give out to close family and friends! Gather up some yummy toppings, sprinkles a chocolate chips and let the fun begin!

I thought caramel and pretzels would be yummy to use for the toppings and had just purchased some tiny pretzel nuggets that were the perfect size for this project. I had also stumbled across a baking pan that makes 9 individual squares of brownies and thought it would be handy for making the chocolate bars. I was looking to make bars that would be all the same shape versus making a free style candy bark, which we love too but were just looking to make some candy bars for this project. We share a tip below on how to get the chocolate bars out of the pan easily.

SUPPLY LIST FOR SQUARE HALLOWEEN CHOCOLATE CANDY BARS:

Brownie baking pan - the one we used had 9 individual cavities

12 oz bag of semi sweet chocolate chips or chocolate flavor of your choice

Royal icing eyes (click HERE to get them from our shop)

Rollo caramel candies

Mini pretzel nuggets: we used Trader Joe's mini multigrain pretzels

Sprinkles or candies of choice: orange sixlets, mini m&m's, bone sprinkles and non pareils were used

HOW TO ASSEMBLE:

Tip: Since I had never used this style pan before and I figured it would be hard to get the chocolate out of each of the squares so I cut strips of parchment paper that I placed in the pans and up the side a little to act as a tab to help lift out the chocolate out once it was cooled and set. Doing this helped the chocolate bars pop out of the pan very easily. I am not sure how easily they would release from the pan without it.

Step 1: Melt the 12 oz of semi sweet chocolate in a double boiler or in the microwave until the chocolate is fully melted and warm, not hot. You do not want to overheat it. Pour the chocolate into each square. If you want thick bars 12 oz of chocolate will make 6 squares as shown in the pictures. If you want a thinner bar that is more of a chocolate bark style you can divide the chocolate between the 9 cavities of the baking pan. Let the chocolate stand for 5-10 minutes before you add the toppings. We did this to keep them from sinking to much into the bars. You will need a little of the melted chocolate to make the rollo candy eyes in the next step. You don't need a lot. I was able to use what was left over in the bowl.

Step 2: To make the rollo candie eyes unwrap the gold foil off the candies. Place the royal icing eyes upside down so you can dab a little of the leftover melted chocolate onto the back of the eye. This acts as glue to hold them onto the top of the rollo. Let set for a couple of minutes.

Step 3: Once the chocolate is semi set in the pan but still soft add the toppings of your choice. I started with the largest toppings and worked down to the smallest to make sure I was able to distribute things evenly. Lightly press on the larger candies to make sure they sink into the chocolate a little. Set aside on a flat level surface so the chocolate can set up and harden. I popped the pan in the fridge for 15 minutes to make sure they were fully set before I tried to get them out of the pan. To release them from the pan pull on the parchment paper tab to pop them out. Plate them, wrap them up, enjoy or give as gifts!