An easy Halloween dessert that takes minimal effort. Dark chocolate swirled with white chocolate, topped with candy corn, gluten-free cookies, and candy eyes. A fun frozen desserty snack that kids love.
1. line a medium/large baking sheet with parchment paper or aluminum foil leaving overhang on at least two sides
2. add the chocolate chips (and coconut oil if needed) to a microwave-safe bowl and microwave for 30 seconds to 1 minute, stir with a spoon until melted
3. spread the melted chocolate across the prepared baking sheet and use a rubber or offset spatula to smooth into an even layer
4. melt the white chocolate chips in a separate bowl for 1 minute
5. stir a spoon until smooth. If it needs more time, repeat microwaving the chocolate in 15-second increments, followed by stirring, until smooth
6. drizzle the white chocolate diagonally across the baking sheet of melted dark chocolate then drag a toothpick across the white chocolate in an opposite diagonal
7. place the candy corn pieces evenly across the sheet of chocolate
8. split the cookie sandwiches in half so that one side is bare and one has the cream filling
9. use the some of the frosting on the cookie to get the eyes to stick on the cookie halves. or use melted chocolate to create a small circle on the back of the candy eyes and add to bark to fridge to set
10. once hard, use a knife or your hands to break the slab of chocolate into pieces of bark and enjoy!
