Print

Perfect Pastel Halloween Candy Bark Recipe with Easy Ghost Meringues

Pastel Halloween Candy Bark - featured image
Print Recipe

A quick and festive Halloween treat combining pastel candy bark with delicate ghost-shaped meringues, perfect for last-minute celebrations and family-friendly parties.

Ingredients

Scale
  • 12 ounces pastel candy melts
  • 1 tablespoon vegetable or coconut oil
  • Assorted pastel Halloween-themed candies (mini candy pumpkins, pastel sprinkles, edible glitter)
  • 3 large egg whites (room temperature)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla or almond extract
  • Pinch of cream of tartar
  • Mini chocolate chips or edible black gel for ghost eyes and mouths
  • Optional: white chocolate chips or baking wafers for marbling

Instructions

  1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
  2. In a clean, dry bowl, beat 3 large egg whites until frothy. Add a pinch of cream of tartar and continue beating on medium speed.
  3. Gradually add 3/4 cup granulated sugar, a tablespoon at a time, while whipping on high speed until stiff, glossy peaks form (about 5-7 minutes).
  4. Fold in 1 teaspoon vanilla or almond extract gently.
  5. Transfer meringue to a piping bag fitted with a round or star tip.
  6. Pipe small ghost shapes onto the prepared baking sheet.
  7. Add mini chocolate chip eyes and a tiny mouth with edible black gel or melted chocolate.
  8. Bake meringues for 45-50 minutes until dry and crisp on the outside but light inside. Turn off oven and leave meringues inside to cool with door slightly ajar.
  9. While meringues bake, melt 12 ounces pastel candy melts with 1 tablespoon vegetable or coconut oil in 30-second intervals in microwave, stirring until smooth, or use a double boiler.
  10. Pour melted candy onto a parchment-lined baking sheet and spread evenly to about 1/4 inch thickness.
  11. Sprinkle assorted pastel candies and sprinkles over the melted candy immediately before it sets.
  12. Let candy bark cool at room temperature for about 30 minutes until fully set and hard.
  13. Gently press ghost meringues onto the candy bark, spacing them out.
  14. Break into irregular pieces and serve or package as festive treats.

Notes

Use a clean, grease-free bowl for whipping egg whites. Add sugar gradually for stiff peaks. Bake meringues low and slow to avoid cracks. Add a tablespoon of oil to candy melts for smooth spreading. Handle meringues gently when placing on bark. Store meringues and bark separately in airtight containers at room temperature for up to a week. Meringues keep best dry and away from humidity. Candy bark can be frozen for up to a month.

Nutrition

Keywords: Halloween candy bark, pastel candy melts, ghost meringues, easy Halloween treats, candy bark recipe, festive desserts, meringue ghosts, pastel Halloween candy

Find it online: https://juliamadeit.com/perfect-pastel-halloween-candy-bark-recipe-with-easy-ghost-meringues/