Easy Candy Corn White Chocolate Bark Recipe
This candy corn white chocolate bark is crunchy, creamy, and has that perfect salty-sweet balance that makes you reach for just one more piece. It’s a quick and easy treat that comes together in under 15 minutes of active time, perfect for Halloween parties, bake sales, or late-night cravings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus 30-45 minutes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces (340g) white chocolate chips or melting wafers
- 1 cup (150g) candy corn
- 1/2 cup (60g) mini pretzel twists, lightly crushed
- 1/4 cup (30g) roasted, salted peanuts, roughly chopped (optional)
- 2 tablespoons (15g) festive sprinkles (optional)
- Flaky sea salt, for finishing
Instructions
- Prep your baking sheet: Line your baking sheet with parchment paper or a silicone mat, making sure the paper extends up the sides.
- Crush the pretzels: Place the mini pretzels in a ziplock bag and seal it. Use a rolling pin or the bottom of a heavy pan to crush them into small pieces, leaving some bigger chunks for texture.
- Melt the white chocolate: Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until most chips are melted and a few small lumps remain. Stir until smooth.
- Combine the base: Gently fold in the candy corn and crushed pretzels into the melted white chocolate. Work quickly to avoid the chocolate setting.
- Spread the mixture: Pour the mixture onto your prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 to 1/2 inch thick.
- Add toppings: While the chocolate is still wet, sprinkle on chopped peanuts (if using), festive sprinkles, and a light dusting of flaky sea salt. Press toppings gently into the chocolate.
- Chill to set: Place the baking sheet in the refrigerator for at least 30 minutes, or until the bark is completely firm and set.
- Break into pieces: Once set, lift the bark from the baking sheet using the parchment paper. Break into irregular pieces with your hands or use a sharp knife for cleaner edges.
Notes
White chocolate burns easily; melt in 30-second intervals. Don’t skip the flaky sea salt—it balances the sweetness. Work quickly once chocolate is melted as it sets fast. For best texture, let bark sit at room temperature for 5 minutes before serving if refrigerated. Bark tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 2 ounces (56g)
- Calories: 235
- Sugar: 26
- Sodium: 175
- Fat: 13
- Saturated Fat: 7.5
- Carbohydrates: 30
- Protein: 2.5
Keywords: candy corn, white chocolate bark, Halloween treat, easy dessert, salty-sweet, no-bake, fall recipe