Candy Corn Bark: A Sweet and Salty Halloween Treat

If there’s one treat that screams Halloween magic, it’s this Candy Corn Bark! It’s a fun and festive chocolate bark that’s super simple to make but looks like you spent hours. With swirls of dark and white chocolate, bright pops of candy corn, salty pretzels, and crunchy peanuts, every bite is the perfect sweet-salty combo.

I’ve made this for Halloween parties, school events, and even just rainy-day fun with the kids. Everyone loves grabbing a piece or five! This is a recipe your little helpers can join in on too, making it an easy way to create memories in the kitchen.

Why You’ll Love Candy Corn Bark

This candy bark is the kind of no-fuss recipe that delivers big flavor and even bigger smiles. It’s fast, customizable, and makes a perfect edible gift or party snack. Kids love the bright colors and candy corn, and adults love the contrast of the sweet and salty mix-ins. You can whip it up in 15 minutes, and it stores beautifully if it lasts that long!

Simple Ingredients

Just a handful of everyday treats make this bark unforgettable:

• Semi-sweet or dark chocolate: Rich and smooth, this makes the base of the bark and balances the sweetness.
• White chocolate: A creamy top layer that adds contrast and sweetness while helping the toppings stick.
• Candy corn: The star of the show bright, chewy, and full of festive fall vibes.
• Pretzels: Adds crunch and just the right touch of salt to cut through the sweetness.
• Roasted salted peanuts (or almonds): Nutty, crunchy, and savory these make each bite more satisfying.

Yields and Timing

• Servings: 12–16 pieces
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes (including cooling)

What is Needed

• 12 oz (340 g) semi-sweet or dark chocolate (chopped or chips)
• 12 oz (340 g) white chocolate (chopped or chips)
• 1 cup (160 g) candy corn
• ½ cup (50 g) pretzels, broken into small pieces
• ½ cup (60 g) roasted salted peanuts (or almonds, optional)

Instructions

1. Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat.
2. In a microwave-safe bowl, melt the semi-sweet chocolate in 20–30 second bursts, stirring after each, until smooth. You can also melt it over a double boiler if you prefer.
3. Pour the melted chocolate onto the prepared baking sheet. Spread it into a rectangle about ¼ inch thick. Let it set for 5 minutes at room temp or 2 minutes in the fridge.
4. Use the same melting method for the white chocolate until smooth and pourable.
5. Pour the white chocolate over the semi-sweet base and spread gently. Quickly sprinkle the candy corn, pretzel pieces, and peanuts over the top. Press them in lightly so they stick.
6. Allow the bark to cool and harden completely at room temperature or refrigerate for about 30 minutes.
7. Once firm, lift the bark off the tray and break into rustic shards. Serve and enjoy!

Top Tips

1. Use good quality chocolate for the best flavor and texture especially important since this recipe is all about the chocolate!
2. Press toppings gently into the bark so they don’t fall off when breaking into pieces.
3. Let kids help by sprinkling the toppings it’s their favorite part!
4. Customize for allergies swap peanuts for pumpkin seeds or skip nuts entirely.
5. Make ahead for parties this stores beautifully in an airtight container for up to a week.

Recipe Variations

• Spooky Bark: Add Halloween sprinkles or candy eyes.
• Nut-Free Option: Skip the peanuts and add crushed graham crackers or mini marshmallows.
• You can swap peanuts for dried cranberries or raisins for a sweet-tart contrast.
• Extra Crunchy: Toss in toffee bits or crushed cookies.
• White Chocolate Only: Use just white chocolate for a super sweet version.
• Dark Chocolate Lovers: Use 70% dark chocolate and skip the white chocolate layer.

Recommended Equipment

• Rimmed baking sheet
• Parchment paper or silicone baking mat
• Microwave-safe bowls or double boiler
• Rubber spatula
• Measuring cups

Make Ahead Tips

This bark is perfect for making ahead! Prepare it up to a week in advance and store in an airtight container at room temperature or in the fridge.

How to Store and Reheat

• Store in an airtight container at room temperature for 5–7 days or refrigerate for up to 2 weeks.
• Do not reheat this treat is meant to be enjoyed as-is!

What to Serve With This Recipe

• A warm mug of hot cocoa
• Halloween punch or cider
• Add to a dessert board with cookies and brownies
• Pack in festive treat bags for party favors

More Candy Corn Recipes

Want more cleaver recipes for candy corn? Check out this article here on OvenSpot!

Leftover Candy Corn Recipes

Candy Corn Bark

Michelle

This sweet and salty candy corn bark is layered with melted chocolate, crunchy pretzels, and festive candy corn for the perfect Halloween treat!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Cooling 15 minutes mins

Total Time 30 minutes mins

Course Desserts

Servings 16

Equipment

• Rimmed baking sheet
• Parchment paper or silicone baking mat
• Microwave-safe bowls or double boiler
• Rubber spatula
• Measuring cups

Ingredients

  

• 12 oz 340 g semi-sweet or dark chocolate (chopped or chips)
• 12 oz 340 g white chocolate (chopped or chips)
• 1 cup 160 g candy corn
• ½ cup 50 g pretzels, broken into small pieces
• ½ cup 60 g roasted salted peanuts (or almonds, optional)

Instructions

 

• Line your tray: Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat.
• Melt the chocolate base: In a microwave-safe bowl, melt the semi-sweet chocolate in 20–30 second bursts, stirring after each, until smooth. You can also melt it over a double boiler if you prefer.
• Spread the base layer
• Pour the melted chocolate onto the prepared baking sheet. Spread it into a rectangle about ¼ inch thick. Let it set for 5 minutes at room temp or 2 minutes in the fridge.
• Melt the white chocolate: Use the same melting method for the white chocolate until smooth and pourable.
• Add the toppings: Pour the white chocolate over the semi-sweet base and spread gently. Quickly sprinkle the candy corn, pretzel pieces, and peanuts over the top. Press them in lightly so they stick.
• Let it set: Allow the bark to cool and harden completely at room temperature or refrigerate for about 30 minutes.
• Break into pieces: Once firm, lift the bark off the tray and break into rustic shards. Serve and enjoy!

Notes

• Let each chocolate layer cool slightly before adding the next to get distinct swirls.
• Store leftovers in a cool, dry place don’t freeze as the candy corn can become sticky.

Keyword Candy Corn Bark

One-Pot Cooking Rocks!