This whimsical break-apart treat may look intricate, but it’s actually frightfully easy to prepare. Gently melting candy wafers on a lined baking sheet in the oven—instead of melting them on the stovetop or in a microwave—makes this bark a cinch to pull together. Assemble a few easy decorations to place on top and you’ll have a wickedly good bark for Halloween parties or “The Wizard of Oz” viewings. Feel free to add your favorite candy to make it even more festive.

Recipe courtesy of Susan Vu for Food Network Kitchen

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Ingredients

• Eight 1-inch strips sour candy belts (a mix of color works great)
• 8 pretzel sticks
• 4 ounces (about 2/3 cup) orange candy melting wafers
• 1 teaspoon refined coconut oil
• 8 fudge-covered chocolate sandwich cookies, such as Oreos
• 8 cone-shaped corn snacks, such as Bugles
• Coarse black sanding sugar or regular sanding sugar
• 8 ounces (about 1 1/3 cups) green candy melting wafers
• 4 ounces (about 2/3 cup) black candy melting wafers
• 12 ounces (about 2 cups) brown candy melting wafers
• 16 candy eyeballs
• Halloween sprinkles, for topping
• 8 mini candy pumpkins, such as Mellow creme, for topping, optional

Directions

1. Preheat the oven to 250 degrees F. Line a baking sheet with a silicone baking mat or parchment and set aside.
2. Working with 1 strip of candy belt at a time, use sharp kitchen shears to make thin verticals cuts in the candy, leaving a 1/4-inch strip at the top of the candy uncut. It will look like fringe. Wrap the uncut strip of the candy around the tip of a pretzel stick; the 2 ends should overlap slightly. Use your fingers to gently press the candy so that it clings to the pretzel, being careful not to break the pretzel. Fan out the fringe a bit so it resembles a small broom. Repeat with the remaining sour candy and pretzels, making 8 brooms. Set aside.
3. Put the orange candy wafers in a small oven safe ramekin. Bake until the wafers are glossy and begin to melt, 3 to 4 minutes. Give the wafers a good stir; if the mixture isn’t smooth return it to the oven for 30 seconds and stir again. Repeat until smooth, then stir in the coconut oil. Set aside to cool completely, for 5 to 10 minutes.
4. Arrange the fudge-covered cookies on a plate or small baking sheet and place the ramekin of melted orange candy next to it. Drop a cone-shaped corn snack into the orange candy, then use 2 wooden skewers or chopsticks to turn the snack so it’s completely coated. Lift it out and place it on an empty part of the plate or baking sheet. Sprinkle liberally with sanding sugar. Use your fingers to carefully pick the coated corn snack up by the tip and the bottom and place it pointed-side up onto a cookie. Repeat with the remaining corn snacks and cookies to make 8 witch hats total. Set aside until set, for about 15 minutes.
5. Meanwhile, divide the green candy wafers into 8 even mounds around the prepared baking sheet spacing them evenly apart. Break 4 of the black candy wafers in half, then place a half on top of each mound of green wafers. In a medium bowl, combine the brown candy wafers and remaining black wafers, then scatter the mix around all sides of the green mounds, creating a rough rectangle. Bake until the wafers are glossy and begin to melt, 3 to 4 minutes. Immediately use a small offset spatula to smooth and spread the green wafers into rough circles. Wipe the offset spatula clean, then spread the black and brown wafers out around the green circles.
6. Place 1 witch hat slightly off-center on each green circle, then place 2 candy eyeballs below each hat. Lay a broomstick to the side of the eyes. Scatter the Halloween sprinkles on top of the black and brown melting candies. Arrange the candy pumpkins on top if using. Set aside until the bark is solid, for about 1 hour. Break apart and serve.

https://www.foodnetwork.com/holidays-and-parties/packages/halloween/halloween-desserts