Easy Halloween Candy Corn White Chocolate Bark
This easy Halloween candy corn white chocolate bark is a quick, festive treat that comes together in just 15 minutes of active work. Creamy white chocolate is studded with crunchy, chewy candy corn and finished with a pinch of flaky sea salt for an irresistible sweet-and-salty combination.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 16 ounces (about 450 grams) white chocolate chips or bars (preferably Ghirardelli)
- 1 teaspoon (5 ml) coconut oil or vegetable shortening
- 1 cup (about 200 grams) candy corn (regular or autumn mix)
- A small pinch flaky sea salt (optional but highly recommended)
- ¼ cup (about 50 grams) additional candy corn for topping
- 2 tablespoons (about 20 grams) orange and yellow sprinkles (optional)
- ¼ cup (about 30 grams) chopped pecans or almonds (optional)
Instructions
- Line a baking sheet with parchment paper, extending slightly over the edges. Crumple the parchment first if it curls, then smooth it flat.
- Fill a small saucepan with about an inch of water and bring to a gentle simmer. Place a heatproof bowl on top, ensuring the bottom does not touch the water.
- Break or chop the white chocolate into small, even pieces and place in the bowl. Add the coconut oil or shortening. Stir gently with a rubber spatula until completely smooth and glossy. Remove from heat immediately.
- Reserve ¼ cup of candy corn for topping. Gently fold the remaining ¾ cup into the melted white chocolate until evenly distributed. Do not overmix.
- Pour the mixture onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread into an even layer about ¼-inch thick.
- While the chocolate is still wet, press the reserved candy corn into the surface. Sprinkle with orange and yellow sprinkles, chopped nuts (if using), and a pinch of flaky sea salt. Press toppings gently to adhere.
- Place the baking sheet in the refrigerator on a flat surface. Chill for at least 30 minutes, or until completely firm. For a quicker set, freeze for 15 minutes but watch carefully to avoid condensation.
- Once set, lift the bark out using the parchment paper. Place on a cutting board and break into irregular pieces with your hands. Serve at room temperature.
Notes
Use a double boiler instead of the microwave for the smoothest melt—white chocolate seizes easily. The teaspoon of coconut oil or shortening is essential for a smooth, snappy bark. Always line the pan with parchment paper to prevent sticking. Add flaky sea salt to balance sweetness. For best texture, serve at room temperature and consume within two days. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.
Nutrition
- Serving Size: 1 piece (about 2 oun
- Calories: 235
- Sugar: 26
- Sodium: 50
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 30
- Protein: 2.5
Keywords: Halloween candy bark, white chocolate bark, candy corn recipe, easy Halloween treat, no-bake dessert, festive fall recipe