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Easy Candy Corn Bark with White Chocolate – Best Fall Dessert

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This easy candy corn bark with white chocolate is a quick, crowd-pleasing fall treat that looks impressive with minimal effort. Creamy white chocolate is studded with chewy candy corn and a sprinkle of flaky sea salt for a perfectly balanced sweet-and-salty snack.

Ingredients

Scale
  • 16 ounces white chocolate chips or bars (preferably Ghirardelli)
  • 1 ½ cups candy corn (or autumn-colored harvest mix)
  • 1 teaspoon coconut oil or vegetable shortening
  • ¼ teaspoon flaky sea salt (e.g., Maldon)
  • 2 tablespoons fall-themed sprinkles (optional)
  • ¼ cup chopped pecans or almonds, lightly toasted (optional)

Instructions

  1. Line an 11×17-inch baking sheet with parchment paper or a silicone mat, letting the paper extend over the edges for easy removal. Set aside.
  2. Place the white chocolate chips (or chopped bars) and coconut oil/shortening in a medium microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring well after each interval, until mostly melted (about 2-3 intervals). Continue stirring until residual heat melts the remaining pieces. The chocolate should be smooth and glossy.
  3. Pour the melted white chocolate onto the prepared baking sheet. Use a spatula or offset spatula to spread it into an even rectangle about ¼-inch thick (roughly 9×13 inches).
  4. While the chocolate is still wet, scatter the candy corn evenly over the surface. Gently press each piece into the chocolate so they adhere.
  5. If using, sprinkle the flaky sea salt, fall sprinkles, and/or chopped nuts over the top while the chocolate is still tacky.
  6. Refrigerate the baking sheet for at least 30 minutes, or until the chocolate is completely firm and no longer sticky. (For faster setting, freeze for 15 minutes.)
  7. Once set, lift the bark from the pan using the parchment paper handles. Place on a cutting board and break into irregular pieces with your hands or cut with a sharp knife.
  8. Serve immediately or store in an airtight container.

Notes

For best results, let candy corn sit at room temperature for 10 minutes before using to prevent chocolate from seizing. To avoid color bleeding from the candy corn, let melted chocolate cool for about 2 minutes before pressing in the candy. The bark tastes even better after sitting overnight. 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, fall dessert, Halloween treat, easy candy recipe, no-bake dessert

Find it online: https://sofiaspice.com/easy-candy-corn-bark-with-white-chocolate-best-fall-dessert/