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Easy Candy Corn Bark Recipe with White Chocolate

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This easy candy corn bark combines creamy white chocolate, crunchy pretzels, and chewy candy corn for the perfect salty-sweet treat. Ready in under 15 minutes of active time, it’s a festive and crowd-pleasing dessert for Halloween parties or any fall gathering.

Ingredients

Scale
  • 12 oz (340g) white chocolate chips or white chocolate melting wafers
  • 1 cup (about 180g) candy corn
  • 1 cup (about 60g) mini pretzels, lightly crushed
  • 1 teaspoon (5ml) coconut oil
  • Optional: Flaky sea salt, a pinch
  • Optional: Orange gel food coloring, a few drops

Instructions

  1. Line a baking sheet (13×18 inches) with parchment paper, letting it extend up the sides.
  2. Place mini pretzels in a small zip-top bag and gently crush into small pieces (pea-sized or smaller). Set aside.
  3. In a medium microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals at 50% power, stirring after each, until mostly melted. Stir vigorously until completely smooth and glossy.
  4. Optional: For a marbled effect, transfer about 1/4 of the melted white chocolate to a small bowl, add a drop of orange gel food coloring, and stir until evenly colored.
  5. Pour the melted white chocolate onto the center of the prepared pan. Use a rubber spatula to spread into an even rectangle about 1/4 inch thick. If using, drizzle the orange chocolate over the white and swirl gently with a knife or toothpick.
  6. While the white chocolate is still wet, evenly sprinkle the crushed pretzels over the surface, then scatter the candy corn on top. Gently press toppings into the chocolate with your fingers or the back of a spoon. If using, sprinkle a pinch of flaky sea salt over the top.
  7. Place the pan in the refrigerator for about 20 minutes, or in the freezer for 10 minutes, until the white chocolate is firm and no longer tacky.
  8. Once fully set, lift the parchment paper out of the pan and place on a cutting board. Use your hands to break the bark into irregular pieces, about 2-3 inches across.
  9. Transfer to a serving platter or store in an airtight container.

Notes

Don’t overheat the white chocolate; it seizes easily. Work quickly once chocolate is melted. Press toppings in gently so they stick. Use room temperature candy corn for best results. For a cleaner break, let the bark set completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: candy corn bark, white chocolate bark, Halloween treat, easy dessert, salty sweet snack, no bake dessert, fall recipe

Find it online: https://evabakery.com/easy-candy-corn-bark-recipe-with-white-chocolate/