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Easy Candy Corn Bark with White Chocolate Pretzels

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This Easy Candy Corn Bark with White Chocolate and Pretzels is a quick, no-bake Halloween treat made with just three ingredients. Sweet and salty, it’s perfect for parties, last-minute treat bags, or a late-night craving.

Ingredients

Scale
  • 12 ounces white chocolate (good quality, such as Ghirardelli or Lindt)
  • 1 ½ cups candy corn
  • 1 cup salted pretzels, crushed into pea-sized pieces
  • 1 teaspoon coconut oil (optional, for smoother melting)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Line a baking sheet with parchment paper, extending slightly over the edges for easy removal. Crush 1 cup of pretzels into small pieces (about pea-sized) using a Ziploc bag and rolling pin. Set aside.
  2. Break 12 ounces of white chocolate into small, even pieces. Place in a microwave-safe bowl and microwave in 30-second intervals at 50% power, stirring after each interval, until mostly melted with a few small lumps. Stir until smooth. If using chips or budget white chocolate, add 1 teaspoon of coconut oil and stir while warm.
  3. Reserve ¼ cup of candy corn for the top. Add the remaining 1 ¼ cups of candy corn to the melted white chocolate and stir gently. The candy corn should soften slightly but not melt completely. If orange streaks appear, the chocolate was too hot; let it cool for a minute.
  4. Pour the white chocolate and candy corn mixture onto the prepared baking sheet. Use a spatula to spread into an even layer about ¼-inch thick. Work quickly as white chocolate sets fast.
  5. While the chocolate is still wet, sprinkle the crushed pretzels evenly over the top, pressing them in gently. Add the reserved ¼ cup of candy corn on top, pressing them in as well. If using, sprinkle a light pinch of flaky sea salt over the whole thing.
  6. Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is completely firm. For best results, let it set for 2 hours.
  7. Once firm, lift the bark out of the pan using the parchment paper. Place on a cutting board and use a sharp chef’s knife to cut into irregular pieces about 2 to 3 inches wide. Store in an airtight container in the refrigerator until ready to serve.

Notes

To prevent orange bleed from candy corn, do not overheat the white chocolate. Let it cool for 30 seconds before adding candy corn. Crush pretzels evenly for best texture. Work quickly as white chocolate sets fast. For maximum crunch, add pretzels the day you plan to serve. Store in refrigerator for up to 2 weeks or freeze for up to 3 months.

Nutrition

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

Find it online: https://grubella.com/easy-candy-corn-bark-with-white-chocolate-pretzels/