Easy Candy Corn Bark Recipe with White Chocolate
This easy candy corn bark with white chocolate and pretzels is a quick, no-bake treat that perfectly balances salty and sweet. Made with just three main ingredients, it’s ready in under 30 minutes and is perfect for Halloween parties, movie nights, or any time you need a satisfying snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 12 ounces (340 grams) white chocolate chips
- 2 cups (about 100 grams) mini pretzel twists
- 1 cup (about 200 grams) candy corn
- 1 teaspoon coconut oil or vegetable shortening
- Flaky sea salt (optional, for finishing)
Instructions
- Line a half-sheet baking pan (13×18 inches) with parchment paper or a silicone baking mat, letting the paper extend slightly over the edges for easy removal.
- Spread 2 cups of mini pretzel twists evenly across the prepared baking sheet in a single layer with some overlap, but not stacked.
- Place 12 ounces of white chocolate chips and 1 teaspoon of coconut oil or vegetable shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until mostly melted (about 1.5 to 2 minutes). Stir until smooth.
- Pour the melted white chocolate over the pretzels and use a rubber spatula to spread it evenly, ensuring the chocolate seeps between the pretzels and coats them completely. The layer should be about 1/4 inch thick.
- While the chocolate is still warm and wet, sprinkle 1 cup of candy corn evenly over the surface. Gently press each piece into the chocolate so they stick.
- If using, sprinkle a light pinch of flaky sea salt over the entire surface.
- Place the baking sheet in the refrigerator on a flat surface and chill for at least 20 minutes, or until the chocolate is completely firm and no longer shiny. Alternatively, freeze for 10 minutes.
- Once set, lift the bark out of the pan using the parchment paper edges. Place on a cutting board and break into irregular pieces (about 2 to 3 inches across) with your hands.
- Serve immediately or store in an airtight container, layering pieces between sheets of parchment paper.
Notes
Use high-quality white chocolate (like Ghirardelli or Guittard) for best results. Adding coconut oil helps the chocolate melt smoothly and gives the bark a nice snap. Let the chocolate cool slightly before adding candy corn to prevent melting. Break the bark while still cold for clean edges. Store in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. For a dairy-free version, use plant-based white chocolate.
Nutrition
- Serving Size: 1 piece (about 2 oun
- Calories: 235
- Sugar: 26
- Sodium: 175
- Fat: 12
- Saturated Fat: 7.5
- Carbohydrates: 32
- Protein: 3.5
Keywords: candy corn bark, white chocolate bark, easy Halloween treat, no-bake dessert, salty sweet snack, pretzel bark, fall dessert