Step 1

Line a large half sheet baking pan with parchment paper or a silicone baking mat. Set aside.

Step 2

Melt the semi-sweet chocolate either on the stove or in the microwave:On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.

Step 3

In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth

Step 4

Melt the white chocolate by repeating the above process.

Step 5

Spread the melted semi-sweet chocolate in a thin layer onto the prepared baking sheet, forming an approximate 9x12-inch rectangle, about ⅓-inch thick. Dollop the melted white chocolate on top. Use a toothpick to swirl the semi-sweet and white chocolates together.

Step 6

Immediately arrange the m&m’s, candy corn, and candy eyes onto the swirled chocolate, pressing them lightly into the chocolate, if necessary. Sprinkle the remaining gaps in the surface with sprinkles.

Step 7

Transfer the pan to the refrigerator to allow the chocolate to set, about 45 minutes. Transfer the parchment paper to a cutting board and cut the bark into pieces. Serve immediately.