Spider web chocolate bark is a simple two ingredient treat that adds a homemade touch to your Halloween celebration. Surprisingly easy to make, this chocolate bark recipes calls for just dark and white chocolate. Make it on the stove top or in the microwave – whichever is easier for you!
Halloween is the holiday of imagination and candy. You get to dress up in your favorite costume, pretend goblins and ghosts are real, and reward yourself with sweet candy treats.
Unlike many of our holiday traditions, most of the candy treats we enjoy at Halloween are store bought. This year we are changing that up with this homemade spider web chocolate bark.
You can opt for a basic version using chocolate chips, get a little fancier by using your favorite chocolate bar, or get really fancy by adding in dried candy and nuts. Once you’ve mastered the basics of making homemade chocolate bark, you’ll find it’s an easy treat for all seasons.
Making Homemade Spider Web Chocolate Bark
When it comes to easy recipes for homemade sweet treats, chocolate bark is the EASIEST of them all. This spider web version is made in two parts with four steps.
First: melt the dark chocolate then spread it into a thick layer on a foil or parchment lined baking sheet.
Second: melt the white chocolate, load it into a piping bag and trace out multiple sets of concentric circles to form the outlines of the spider webs. (Start with a single dot in the middle, then trace smaller circles inside of larger circles inside of even larger circles.)
Third: use a toothpick to feather the white chocolate across the dark chocolate to form the spider webs. Dip the tooth pick in the center dot and draw it straight out through the circles. Repeat around the circles as many or as few times as your creative heart desires.
If your chocolate isn’t melting into silky smoothness, try adding a tablespoon of coconut oil to the mix. You want a fat that is solid at room temperature so that the chocolate bark will set up correctly.
Using the Stovetop
My go to method for melting chocolate is the double boiler. Boiling water makes for a more gentle and more forgiving heat, which can prevent the chocolate from burning or breaking. You just want it hot enough to melt.
The chocolate should be stirred continuously while melting. White chocolate can be a little more finicky and I find it much quicker to burn, so be even more attentive to it. Do not put any chocolate on the stove top to melt and walk away from it.
Warning: This process is much quicker than you would expect.
What if I don’t have a double boiler?
If you don’t have an actual double boiler you are in great company! I don’t have one either. Instead of spending money on tools I don’t need, I find it’s much better to use the tools I do have to get the job done. If you have a small saucepan and a metal or glass mixing bowl, you have a double boiler.
Check to make sure that the top bowl is wide enough to nest on top of the saucepan without falling in and that you can safely and securely get a grip on that top bowl without burning yourself. Pot holders are helpful, silicone lined tongs are even better. The BEST solution in my kitchen is to use the metal mixing bowl that came with my mixer because it has a built in handle.
To turn these normal kitchen tools into a double boiler simply place a couple inches of water into the bottom of the saucepan and bring it to a boil. There should be enough water to create steam and transfer heat, but not so much water that it gets displaced and spilled by the top bowl.
Once it’s boiling, add the chocolate to the top bowl and nest it over the boiling water. Stir it continuously as it melts.
Using the Microwave
No metal or glass mixing bowls? Then the microwave is probably your best bet. Grab a microwave safe dish, add the chocolate and microwave on high in 15 – 30 second bursts. Pull it out between bursts and stir it thoroughly.
I’d start with the 30 second bursts and shorten them as the chocolate becomes visibly meltier. The chocolate will smooth out as it melts and often the stirring is just as important as the time in the microwave.
Again, the white chocolate can be more finickier so shorten the timing on the microwave bursts as the chocolate melts.
Spider Web Chocolate Bark Upgrades
The fun thing about this spider web chocolate bark is that it can be as basic or as fancy as you want it. A simple addition of orange and black spiders brings your spider webs to life, but this bark would be just as fun and delicious without them.
You can make this chocolate bark with basic chocolate chips found in the baking aisle or the ones in the back of your freezer left over from the last time you made chocolate chip cookies. You could also upgrade it with a fancy bar of chocolate. If you are going to use a bar, simply chop it up into chip sized pieces before you attempt to melt it.
The place where upgrades get really fun are in the decorations. Gently press these additions into the top layer of the chocolate bark before it cools to make sure they stick. Here are some of my most favorite ideas.
- Plastic or candy spiders
- Halloween inspired sprinkles
- bug shaped icing decorations caught in the webbing
- edible candy leaves
- dried fruit or nuts
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Spider Web Chocolate Bark Recipe
Two ingredient spider web chocolate bark adds a homemade touch to this year’s Halloween celebrations. With both stovetop and microwave instructions this is a recipe fun for all ages. Decorate with your favorite candy toppings for a fun Halloween at home project.
Looking for more fun and easy homemade treats? Check out all my dessert, sweets, and treats recipes!
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- 1 cup whole milk
- 2 1/4 tsp instant yeast
- 2 large eggs
- 3/4 tsp salt
- 1/3 cup melted butter
- 2 TBSP sugar
- 4 - 4 1/2 cups flour
- Warm 1 cup milk to between 105º - 110º. On a stovetop, it should simmer around the edges, but do not boil. In the microwave, use half power and stir every 30 seconds until its warm but not hot. Add 2 1/4 tsp yeast and allow to proof 5 minutes.
- Melt 1/3 cup butter and allow to cool.
- In the bowl of a stand mixer combine 2 large eggs, 3/4 tsp salt, and 2 TBSP sugar. Beat together. Add melted, cooled butter, milk and yeast mixture, and 4 cups of flour. With the dough hook attachment mix on low to combine, stopping to scrape down the edges of the bowl.
- Add the remaining 1/2 cup flour a couple tablespoons at a time with the mixer running on low. You may not need all of the remaining flour. When the dough no longer sticks to the side of the bowl you've added enough flour.
- Lock the head of the mixer in place and knead on low/stir setting for 7 - 10 minutes.
- Shape dough into a ball, lightly oil, and allow to rise in a warm location until doubled in size. Approximately 1 - 2 hours, depending on ambient temperature.
- Punch down the dough and shape into 18 dinner rolls. Allow rolls to rise a second time on a buttered sheet pan until doubled in size, approximately 30 - 60 minutes. For individual rolls, place them about 1" - 2" apart. For pull apart rolls place them about 3/4" - 1" apart.
- While the rolls are rising preheat oven to 375ºF. Bake rolls 20 - 25 minutes, until golden brown on top.
- Serve warm from the oven. Store at room temperature for 2 - 3 days. For longer storage, freeze.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 138mgCarbohydrates: 23gFiber: 1gSugar: 2gProtein: 4g
Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.