Boo Bark

16 oz chocolate candy coating
6 oz vanilla candy coating
Black sugar pearls
Candy and sprinkles in your favorite Halloween colors

You’ll also need:
9-in. by 13-in. pan
Parchment paper
Toothpicks

1. Line baking sheet with parchment paper allowing about an inch to extend above the rim on two sides for lifting.
2. Microwave candy coating in a heatproof bowl on medium. Heat in 30 second intervals, stirring in between until melted and smooth. Next melt vanilla candy coating in a separate bowl.
3. Pour chocolate coating into baking sheet. Working quickly, spread into an even layer. Then, carefully spoon about 10 small circles of vanilla candy coating on top of the melted chocolate.
4. Quickly use a toothpick to coerce the candy coating and define the floating ghosts by drawing a circle shape that comes to a curved pointed end. Keep the toothpick to the surface of the white coating. If you insert it too far in, it will start to mix with the chocolate coating. Place sugar pearls or confetti sprinkles in position for eyes and mouths.
5. Then top with various colorful sprinkles and candies around the ghosts.
6. Let set completely before cutting into pieces.

Note: If the chocolate starts to set before you have finished decorating, just pop it in a warmed oven for a minute or so to reheat the surface and allow the sprinkles to stick.

Source: Bakerella