This recipe is extracted from my FREE Gluten Free Halloween Cook eBook, which you can download now and easily print at home to make cooking easier. It contains eight spooktacular gluten free Halloween recipes and handy step by step instructions.
Chocolate or candy bark is originally an American treat and it although the finished product looks impressive it is very straightforward to make. You can even get your kids involved to help with the decorating once you’ve created the chocolate base. Gluten free chocolate bark is simple too, just remember to check the ingredients on the sprinkles and your toppings of choice as some varieties contain wheat or barley.
My molten monster chocolate bark is perfect for gluten free Halloween parties and trick or treating. You could even create little gift jars for adding to party bags. I’ve specified below the confectionery lines I have used in case you are unsure about which sprinkles are gluten free, helping you to have a nice safe gluten free Halloween!
Molten Monster Chocolate Bark (Serves 6)
- 300g white chocolate (Dr Oetker White Chocolate)
- Blue and green gel-based food colourings (Dr Oetker – any other colours also fine or you can even skip these if you don’t have them in your cupboard and simply add extra sprinkles)
- Gluten free sprinkles (Mermaid Treasure)
- A handful of mini marshmallows
- Edible eye decorations (Cake Decor)
- 40g lips and teeth gummy sweets (Asda)
- Line a small baking tray (ideally 26cm x 19cm or similar) with greaseproof paper and set aside.
- Prepare two small ramekins and squeeze a small blob of food gel into each – one green, one blue.
- Finely chop the white chocolate and place into a microwaveable bowl. Microwave in 30 second blasts, stirring in between, until you have lovely smooth molten chocolate.
- Now pour a tbsp of white chocolate into each of the ramekins containing the food colouring and then pour the rest of the chocolate into the tray. Use a spatula to level the chocolate out and push into the corners.
- You’ll need to work quite quickly with the coloured chocolate. Stir each ramekin so that the white chocolate and food gel are well mixed, then immediately drizzle the green and blue chocolates over the main tray of white chocolate. Drag a skewer or fork through the surface of the chocolate to create a swirling pattern.
- Scatter the mini marshmallows onto the chocolate so that they sink slightly into it.
- After a couple of minutes the chocolate should have begun to thicken – test by adding a few sprinkles to the middle. If they sink wait another couple of minutes as you want them to stick to the top of the bark.
- Generously scatter the sprinkles all over the surface, then arrange the edible eyes, lips and teeth in the white chocolate to create some spookily cute monster faces.
- Place into the fridge to set for 1-2 hours.
- Once set, remove from hte tray and peel off the greaseproof paper. Breaks into shards with our hands or cut with a knife if you prefer and then you can either serve straight away or store in the fridge until ready. It’ll keep for a few days in the fridge so you can make it ahead of time.
If you enjoyed my molten monster bark recipe why not try one of my other gluten free Halloween treats:
Happy Halloween! x