Print

Easy Candy Corn Bark with White Chocolate

Easy Candy Corn Bark with White Chocolate - featured image
Print Recipe

This Easy Candy Corn Bark with White Chocolate and Pretzels is a quick, no-bake treat that combines salty pretzels, creamy white chocolate, and chewy candy corn for the perfect sweet-and-salty Halloween or fall snack.

Ingredients

Scale
  • 12 ounces (about 2 cups) white chocolate chips or melting wafers
  • 1 teaspoon coconut oil or vegetable oil (optional, for thinning)
  • 1 cup mini pretzel twists, roughly crushed
  • 1 cup candy corn
  • Sea salt flakes (optional, for topping)
  • Fall sprinkles (optional, for topping)
  • Chopped pecans or almonds (optional, for topping)

Instructions

  1. Line a baking sheet with parchment paper or a silicone mat, letting the paper extend slightly over the edges for easy removal.
  2. Crush the pretzels by placing them in a ziplock bag and gently tapping with a rolling pin or measuring cup until you have a mix of small crumbs and larger chunks.
  3. Place the white chocolate chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until mostly melted (about 1.5 to 2 minutes total). Stir vigorously until smooth. If the chocolate is too thick, stir in the coconut oil until glossy.
  4. Pour the crushed pretzels into the melted white chocolate and stir gently until evenly coated.
  5. Pour the chocolate-pretzel mixture onto the prepared baking sheet and spread into an even layer, about 1/4 to 1/2 inch thick.
  6. While the chocolate is still wet, sprinkle the candy corn evenly over the top. Gently press them in with your fingers or the back of a spoon. Add sea salt flakes or sprinkles if desired.
  7. Refrigerate the baking sheet for 20-30 minutes, or until the chocolate is completely firm. Alternatively, freeze for 10-15 minutes.
  8. Once set, lift the bark from the baking sheet using the parchment paper handles. Break into irregular pieces with your hands. Store in an airtight container at room temperature or in the refrigerator.

Notes

Use good quality white chocolate (like Ghirardelli) for best results. Avoid overheating white chocolate as it burns easily. Crush pretzels by hand for better texture. Work quickly once chocolate is melted as it sets fast. For a vegan version, use dairy-free white chocolate. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Nutrition

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

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