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Easy 10-Minute Candy Corn Bark

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This candy corn bark comes together in ten minutes flat with white chocolate, candy corn, and salty pretzels. It’s the perfect last-minute Halloween treat that looks impressive with almost zero effort.

Ingredients

Scale
  • 12 ounces (340 grams) white chocolate chips
  • 1 cup (about 200 grams) candy corn
  • 1 cup pretzel sticks, lightly crushed
  • Flaky sea salt (optional, for topping)

Instructions

  1. Line a baking sheet with parchment paper or a silicone baking mat, letting the paper extend up the sides for easy removal.
  2. Place pretzel sticks in a plastic bag and gently crush with a rolling pin or measuring cup until pieces are about pea-sized. Set aside.
  3. Put white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until most chips are melted but a few lumps remain. Stir until smooth (about 90 seconds total).
  4. Pour melted white chocolate onto prepared baking sheet and spread into an even rectangle about 1/4 inch thick (roughly 9×12 inches).
  5. While chocolate is still wet, sprinkle candy corn evenly over the surface, followed by crushed pretzels. Gently press toppings into chocolate with fingertips. Sprinkle with flaky sea salt if using.
  6. Let bark sit at room temperature until completely firm, about 30-45 minutes (or refrigerate 15-20 minutes for faster setting).
  7. Once fully set, lift bark using parchment paper, peel away paper, and break into irregular pieces with your hands.

Notes

Don’t overheat white chocolate; it burns easily. Work quickly once chocolate is melted. Crush pretzels just before using for maximum crunch. Let bark set completely before breaking for best texture. Store in an airtight container at room temperature for up to two weeks. Can be frozen for up to three months.

Nutrition

Keywords: candy corn bark, Halloween treat, white chocolate bark, easy dessert, 10-minute recipe, fall dessert, sweet and salty

Find it online: https://noshbelle.com/easy-10-minute-candy-corn-bark/