Easy Candy Corn Bark with White Chocolate
This quick and easy Halloween treat combines creamy white chocolate with chewy candy corn for a festive, crowd-pleasing bark that comes together in under 15 minutes of active time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces (340 grams) white chocolate chips or melting wafers
- 1 cup (200 grams) candy corn
- 1 teaspoon (5 ml) coconut oil or vegetable shortening (optional)
- Optional toppings: flaky sea salt, 1/4 cup chopped pecans or peanuts, 2 tablespoons festive sprinkles, 1/4 cup dried cranberries
Instructions
- Line a baking sheet with parchment paper, smoothing it flat.
- Place white chocolate chips and optional coconut oil in a microwave-safe bowl. Microwave on high for 30 seconds, stir, then continue in 15-second intervals until about 75% melted. Stir until residual heat melts the rest.
- Test the temperature: the chocolate should feel warm but not hot (90-95°F / 32-35°C).
- Pour melted chocolate onto the prepared baking sheet and spread into an even 1/4-inch thick layer.
- Scatter candy corn evenly over the wet chocolate, pressing each piece gently to adhere.
- Add any optional toppings (sea salt, nuts, sprinkles) while chocolate is still wet.
- Refrigerate for at least 30 minutes until completely firm.
- Remove from fridge, lift parchment, and break bark into irregular pieces. Serve at room temperature.
Notes
Work quickly once chocolate is melted; white chocolate sets fast. Avoid overheating to prevent seizing. For best texture, serve at room temperature. Bark tastes even better the next day.
Nutrition
- Serving Size: 2 ounces (56 grams)
- Calories: 220
- Sugar: 24
- Sodium: 45
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Protein: 2
Keywords: candy corn bark, white chocolate bark, Halloween treat, easy candy recipe, no-bake dessert