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!