Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Eyeball Pretzel Bark
Getting reviews...
- Level: Easy
- Total: 1 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: about 8 servings
This eyeball pretzel bark is the perfect spooky recipe to make this Halloween season! A base of melted semisweet chocolate gets topped with a mosaic of square pretzels, each crowned with a swirly milk-and-white-chocolate candy and a pair of googly candy eyes. The whole thing comes together in minutes and chills in the fridge, then breaks apart into snackable pieces just like bark. The salty-sweet combination is addictive, the faces are endlessly charming and kids can help press in the eyes — just make sure to work fast before the chocolate candies set!
- Level: Easy
- Total: 1 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: about 8 servings
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 350 degrees F and line a quarter sheet pan (9 by 13 inches) with parchment paper.
- Place the chocolate bars on the prepared sheet pan side by side. Bake until the chocolate has softened and just melted, 4 to 5 minutes.
- Spread with an offset spatula into a smooth, even layer. Immediately top evenly with the sprinkles. Place the pretzels on top, so they’re touching and covering the chocolate entirely (6 by 10 grid; 60 total). Top each pretzel with a chocolate candy.
- Return to the oven and bake until the chocolates are softened, about 3 minutes. Do not overbake. The chocolate candies will develop a skin and the white chocolate could turn brown if overbaked.
- Immediately press 1 to 2 candy eyes onto the top of each chocolate candy. Refrigerate until hardened, at least 1 hour and up to 4 hours. Break into pieces before serving. Refrigerate in an airtight container for up to 3 days.
