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Easy White Chocolate Candy Corn Bark

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A no-fuss, crowd-pleasing Halloween treat that looks impressive but takes almost no actual skill. Creamy white chocolate, chewy candy corn, and salty pretzels create a perfect balance of sweet and salty.

Ingredients

Scale
  • 12 ounces white chocolate chips or bars (preferably Ghirardelli or Guittard)
  • 1 teaspoon coconut oil or vegetable shortening
  • 1 cup candy corn (classic or autumn mix)
  • 1/2 cup mini pretzel twists, roughly crushed
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Line a standard baking sheet with parchment paper or a silicone baking mat, letting the paper extend slightly over the edges for easy lifting.
  2. Place mini pretzels in a zip-top bag and crush with your hands or the bottom of a measuring cup until you have a mix of small pieces and fine crumbs (about pea-sized). Set aside.
  3. Place white chocolate chips or chopped white chocolate bars in a medium microwave-safe bowl. Add coconut oil or vegetable shortening.
  4. Microwave in 30-second intervals at 50% power, stirring thoroughly after each interval, until most of the chocolate is melted and a few small lumps remain (about 2-3 intervals). Stir until smooth.
  5. Pour melted white chocolate onto the prepared baking sheet. Use a spatula or offset spatula to spread into an even rectangle about 1/4 inch thick.
  6. While the chocolate is still wet, sprinkle candy corn evenly over the surface. Follow with crushed pretzels, pressing them gently into the chocolate with your fingertips. Add dried cranberries or pecans if using.
  7. Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is completely firm and set. For a quicker option, freeze for 20-25 minutes.
  8. Once fully set, lift the parchment paper off the baking sheet. Use your hands to break the bark into irregular pieces. Store in an airtight container.

Notes

White chocolate is temperamental—always melt at 50% power in the microwave and stir frequently to avoid scorching. Don’t skip the coconut oil or shortening; it helps the chocolate spread smoothly. For best texture, crush pretzels to a mix of sizes. The bark actually tastes better after a day in the fridge as flavors meld together. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: white chocolate bark, candy corn bark, Halloween treat, easy dessert, no-bake, candy bark, fall recipe, Halloween candy

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