This Halloween Peanut Butter Chocolate Ghost Bark is spooky, sweet, and so simple to make. With layers of milk chocolate, peanut butter, and playful white chocolate ghosts, it’s a festive treat that comes together in minutes and is perfect for parties or gifting. This treat looks elegant but is secretly so simple! Use a toothpick to easily create the white chocolate ghosts and candy eyes to a spooky twist.
I wanted to create a peanut butter chocolate dessert that could be fun for any Halloween occasion. This takes hardly any time and just a few ingredients, making it perfect for last minute. The peanut butter swirl cuts through the sweetness of the chocolate and also adds a beautiful design.
Chocolate ghosts can be free handed with a toothpick or skinny skewer, I like to also add eyes to the Reese’s peanut butter cups! Break this bark into chunks and package in cellophane bags with Halloween ribbon for a fun hand out! Find all of my Halloween recipes and dessert recipes here for even more inspiration!
Why You’ll Love This
- Spooky & playful: The swirled white chocolate ghosts with candy eyeballs make it look like a professional Halloween treat without any fancy decorating skills.
- Quick & easy: No baking, no fuss, it comes together in just a few minutes with simple ingredients.
- Kid-friendly project: Perfect for little hands to help sprinkle cookies, candies, and eyeballs on top.
- Customizable: Change up the candy, cookies, or sprinkles to match any holiday or theme.
- Crowd-pleasing flavors: Chocolate, peanut butter, and Oreo crunch, a combo no one can resist!
Key Ingredients
Milk chocolate chips: Form the base layer of the bark; semi-sweet or dark chocolate can be used for a richer flavor.
White chocolate chips: Swirled on top to create spooky ghost shapes; white candy melts also work.
Creamy peanut butter: Adds flavor and texture between chocolate layers; almond or sunflower butter can be swapped in.
Coconut oil: Helps the chocolate melt smoothly and set with a nice shine; vegetable oil or shortening can be used instead.
Reese’s Peanut Butter Cups: Chopped and scattered for extra peanut butter-chocolate goodness; substitute with other favorite candy bars if preferred.
Oreo cookies: Crushed for a crunchy, dirt-like texture; any chocolate sandwich cookie works.
Candy eyeballs: Bring the ghosts to life; mini chocolate chips or small round sprinkles can substitute.
How to Make The Ghost Bark
Let’s talk a little about how to make the Halloween Peanut Butter Chocolate Ghost Bark (The printable instructions are in the recipe card below.)
Quick overview:
- Melt milk and white chocolate, melt peanut butter.
- Spread chocolate, swirl in peanut butter, dollop white chocolate.
- Spread into ghosts, add candy eyes. Add other toppings.
- Chill and break into chunks!
- Line a large sheet an with parchment paper, covering the whole thing. Set aside.
- Add milk chocolate and 1 1/2 tablespoons of coconut oil to a microwave safe bowl. Microwave in 30-45 second intervals until melted, stirring each time. Pour melted chocolate onto the prepared sheet pan, spread out the chocolate evenly into a rectangular shape.
- Heat the peanut butter in the microwave for 20-30 seconds to melt. Add dollops of the peanut butter onto the milk chocolate. Use a toothpick to swirl the peanut butter around in the chocolate.
- Add white chocolate and the remaining 1/2 tablespoon of coconut oil to a small microwave safe bowl. Microwave in 30-45 second intervals until melted, stirring each time. Add dollops of white chocolate to the chocolate bark wherever you want a ghost. Use a toothpick to drag out the tail and arms to create your ghost shape. Do this gently so you don’t get any milk chocolate into the white.
- Add candy eyes to the ghosts while the chocolate is still soft. Press whole or chopped Reese’s cups into the bark along with crushed Oreo cookies. Decorate with Halloween sprinkles as desired.
- Place in the fridge to chill until set. Chop or break into chunks. Store in the fridge for up to a week!
Recipe Variation
- Different nut butters: Swap peanut butter with almond, cashew, or sunflower seed butter for a twist or nut-free option.
- Spooky mix-ins: Add candy corn, pretzel sticks, or gummy worms for extra Halloween fun.
- Cookie crunch: Try different cookies like chocolate chip, graham crackers, or Biscoff instead of Oreos.
- Flavor twist: Stir a little peppermint or orange extract into the chocolate layers for a seasonal flavor boost.
- Healthier version: Use dark chocolate as the base and swap candy toppings for dried fruit and seeds.
Halloween Peanut Butter Chocolate Ghost Bark
Equipment
- Toothpicks
Ingredients
- 18 oz. Milk chocolate chips
- 3 oz. White chocolate chips
- 1/4 cup Creamy peanut butter
- 2 tbsp Coconut oil, divided
- Assorted Reese's Peanut butter cups
- Oreo Cookies
- Candy Eyeballs
- Halloween sprinkles
Instructions
- Line a large sheet an with parchment paper, covering the whole thing. Set aside.
- Add milk chocolate and 1 1/2 tablespoons of coconut oil to a microwave safe bowl. Microwave in 30-45 second intervals until melted, stirring each time. Pour melted chocolate onto the prepared sheet pan, spread out the chocolate evenly into a rectangular shape.18 oz. Milk chocolate chips, 2 tbsp Coconut oil
- Heat the peanut butter in the microwave for 20-30 seconds to melt. Add dollops of the peanut butter onto the milk chocolate. Use a toothpick to swirl the peanut butter around in the chocolate.1/4 cup Creamy peanut butter
- Add white chocolate and the remaining 1/2 tablespoon of coconut oil to a small microwave safe bowl. Microwave in 30-45 second intervals until melted, stirring each time. Add dollops of white chocolate to the chocolate bark wherever you want a ghost. Use a toothpick to drag out the tail and arms to create your ghost shape. Do this gently so you don't get any milk chocolate into the white.3 oz. White chocolate chips, 2 tbsp Coconut oil
- Add candy eyes to the ghosts while the chocolate is still soft. Press whole or chopped Reese's cups into the bark along with crushed Oreo cookies. Decorate with Halloween sprinkles as desired.Assorted Reese's Peanut butter cups , Oreo Cookies , Candy Eyeballs , Halloween sprinkles
- Place in the fridge to chill until set. Chop or break into chunks. Store in the fridge for up to a week!
Notes
- Any type of chocolate can be used, milk, dark, or semi-sweet.
- Smooth layers: Use an offset spatula to spread the chocolate out evenly.
- A knife, skewer, or toothpick can be used to swirl the peanut butter and make the ghosts.
- Make it spooky: Add candy eyeballs, chopped candy, sprinkles, or Halloween Oreos for extra Halloween flair.
- Chocolate ghosts can be as large or small as desired, add as many as you’d like!
Nutrition
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Storage & Serving
Storing: Store bark in an airtight container at in the fridge for up to a week. It can also be kept at room temperature in a cool, dry place.
Freezer: Freeze bark pieces in a freezer bag or container for up to 2 months. Thaw at room temp for 10–15 minutes before serving.
Serving: Break the bark into uneven, jagged pieces for a spooky look and pile them onto a platter. It also makes a fun party favor, just wrap a few chunks in cellophane bags tied with Halloween ribbon.
Tools To Use
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Offset Spatula – great for easily smoothing out the melted chocolate.
- Microwave Safe Mixing Bowls – I love this set of glass mixing bowls, they nest and are microwave safe.
- Small Skewers – perfect for swirling the peanut butter chocolate mix and making the ghosts!
Recipe FAQs
Simply spoon small circles of melted white chocolate onto the bark while still warm, then drag a toothpick through one side to create a tail and arms. Add candy eyeballs while the chocolate is still soft.
Yes, almond butter, cashew butter, or even sunflower seed butter all work. Make sure to heat it slightly so it thins out.
Semi-sweet or milk chocolate balances the sweetness, but dark chocolate works if you prefer a richer flavor.
It keeps well for up to a week in the fridge, so it’s a great make-ahead Halloween treat.
Yes! Freeze in a sealed bag for up to 2 months. Thaw at room temp before serving.
You can use mini chocolate chips, sprinkles, or small dots of melted chocolate to create the ghost faces.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
