Cozy Candy Corn Bark: Easy White Chocolate Recipe
This easy white chocolate bark is studded with candy corn for a sweet, crunchy, and creamy treat that’s perfect for Halloween parties, fall gatherings, or a cozy night in. It comes together in under 15 minutes of active time with just two main ingredients.
- Prep Time: 15 minutes
- Cook Time: 2-3 minutes (melting)
- Total Time: 50 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz (340g) white chocolate (preferably Ghirardelli or Lindt baking bars)
- 1½ cups (225g) candy corn (fresh, such as Brach’s)
- 1 teaspoon vegetable oil or coconut oil (optional, for smoother spreading)
- Flaky sea salt (optional, for sprinkling)
- Orange gel food coloring (optional, for drizzling)
Instructions
- Line a 13×18 inch baking sheet with parchment paper, letting it extend up the sides for easy removal.
- Chop white chocolate into small, uniform pieces (¼-inch chunks). If using chips, skip chopping.
- Melt white chocolate in a microwave-safe bowl in 30-second intervals at 50% power, stirring between each, until almost melted (about 2-3 minutes). Stir until smooth.
- Stir in 1 teaspoon of oil (if using) until glossy.
- Gently fold in 1½ cups of candy corn until just combined—some pieces should poke through.
- Spread mixture onto prepared baking sheet into an even layer about ¼-inch thick. Press any exposed candy corn gently into the chocolate.
- Optional: Melt ¼ cup white chocolate chips with a dab of orange gel food coloring in 15-second bursts, then drizzle over bark using a fork or piping bag.
- Sprinkle with flaky sea salt (optional) while chocolate is still wet.
- Refrigerate for at least 30 minutes until completely firm.
- Lift bark out using parchment handles, place on a cutting board, and cut into irregular 2-inch pieces using a sharp knife with a sawing motion.
Notes
White chocolate scorches easily—melt at 50% power. For best texture, use fresh candy corn that bends before breaking. The bark can be stored at room temperature for up to 1 week, in the fridge for 2 weeks, or frozen for 3 months. For a vegan version, use dairy-free white chocolate and add 1 tablespoon coconut oil.
Nutrition
- Serving Size: 1 piece (about 2 oz
- Calories: 220
- Sugar: 24
- Sodium: 45
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Protein: 2
Keywords: candy corn bark, white chocolate bark, Halloween dessert, easy candy recipe, fall treat, no-bake dessert