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–+ servings
Halloween Crack

Halloween Crack

A little sweet. A little salty. A whole lot of delicious—this Halloween Crack is the ultimate easy dessert that’s perfect for spooky season and beyond.
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Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 18 pieces

Ingredients
  

  • 4 cups miniature pretzels (Rold Gold or Snyder’s)
  • 1½ cups semi-sweet chocolate chips (Ghirardelli or Nestlé)
  • 1 cup white chocolate chips (Wilton or Baker’s)
  • 2 cups caramel popcorn (Orville Redenbacher or homemade)
  • 1 cup Halloween M&M’s (or candy corn)
  • ½ cup roasted peanuts or salted almonds
  • 1 tablespoon coconut oil (helps smooth the chocolate)
  • ½ teaspoon vanilla extract (optional, but lovely)
  • ½ teaspoon flaky sea salt (Maldon or any coarse salt), plus extra for sprinkling

Instructions
 

  • Line a large baking sheet with parchment paper. Make sure it covers edges so the bark lifts easily later.
  • Arrange pretzels in an even layer on the paper. Leave a little space between pieces for drizzling.
  • In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Heat in 30-second bursts, stirring in between, until silky smooth. (Tip: avoid overheating—stop when most chips are melted and stir to finish.)
  • Drizzle melted chocolate over the pretzel layer, gently spreading with a spatula so every twist gets some coverage.
  • Melt white chocolate chips with vanilla extract the same way. Drizzle in contrasting zigzags or circles for that extra “spooky web” look.
  • Immediately sprinkle caramel popcorn, peanuts, and Halloween M&M’s on top—press lightly so they stick but don’t smash.
  • Finish with a dusting of flaky sea salt for that sweet and salty pop. I love Maldon salt’s texture here.
  • Chill in the fridge for 45–60 minutes, until firm. If you’re in a rush, pop it in the freezer for 20 minutes—you’ll hear it “snap” when it’s ready!
  • Break into pieces of any size—irregular is charming, trust me. Store on parchment in an airtight container.

Notes

Store Halloween Crack in an airtight container at room temperature for up to 5 days. For longer life, stash in the fridge (up to 2 weeks) or freeze in a sealed bag (up to 3 months). Thaw frozen pieces at room temperature—no microwave reheating needed. They crisp right up without losing that signature snap.
Keyword easy dessert, Halloween, party snack, Sweet and Salty
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