Line a 13x9-inch baking pan with parchment paper, or spray with cooking spray.
In a large bowl, mix together the peanut butter, cream cheese, honey and maple syrup with a hand mixer or stand mixer fitted with a paddle attachment. Stir in corn flakes until combined. Spread into prepared pan, packing it in tightly by pressing down corn flake mixture with your hands.
Melt semi-sweet chocolate. Pour melted chocolate over the bark, then spread to evenly cover the bark. Melt the white chocolate, then use to make the ghosts. Just spoon dollops (1 teaspoon for each small ghost, and 1 tablespoon for each large ghost) of white chocolate, about 1 inch apart, onto the semi-sweet chocolate. Use a toothpick or skewer to drag the white chocolate into ghost shapes.
Transfer the bark to the fridge and chill 1 hour or until firm. Use a sharp knife to cut bark into irregular shapes. Keep refrigerated until ready to serve.
The bark is gooey. If you like it less gooey, just omit the maple syrup and use 1/2 cup packed brown sugar instead.
While the melted white chocolate is still wet, insert black sprinkles into the ghost shapes for the eyes and mouths. Transfer to the fridge to chill until set as directed.
Chocolate bark is a sweet treat that is perfect for gift-giving or for serving on a special occasion.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.