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