Candy Corn Bark
Candy Corn Bark
No-bake Halloween bark loaded with pretzels, cookie bits, candy eyes, sprinkles, and lots of candy corn—party-perfect and kid-approved.
Ingredients
- 24 oz white chocolate coating or candy melts (or real white chocolate, see tips)
- 1 cup chopped chocolate sandwich cookies (Oreos or similar)
- 1 cup mini pretzels or pretzel pieces
- 1 cup candy corn
- ½ cup candy eyes
- Halloween sprinkles
Pan: rimmed baking sheet (10×15 in / 25×38 cm) lined with parchment. For thicker bark, use a 9×13 in pan.
Directions
- Pan & base: Line a rimmed sheet with parchment. Scatter about ⅔ of the cookies and pretzels over the paper to make a crunchy base. Keep the rest for topping.
- Melt the chocolate — microwave: Place white chocolate coating in a dry, microwave-safe bowl. Heat at 50% power in 30-second bursts, stirring each time, until 85–90% melted. Stir to finish melting smoothly.
- Stovetop option: Put the chocolate in a heatproof bowl over barely simmering water (bowl shouldn’t touch water). Stir gently until melted.
- Pour & spread: Immediately pour the melted chocolate over the cookie/pretzel base. Use an offset spatula to spread into a rectangle about ¼ in thick.
- Top quickly: While the chocolate is still wet, sprinkle on the remaining cookies and pretzels, then add candy corn, candy eyes, and sprinkles. Press toppings very lightly so they adhere but don’t sink.
- Set: Chill until firm—about 20–30 minutes in the fridge or 10–15 minutes in the freezer. (Room temp works in a cool kitchen, ~1 hour.)
- Break & serve: Lift bark out by the parchment and break into pieces. Trim ragged edges with a knife if you prefer neat squares.
- Store: Keep at cool room temp up to 1 week (or refrigerate if your kitchen is warm). Layer pieces with parchment in an airtight tin.
Using real white chocolate? Temper for a glossy, snappy set (melt to ~110°F/43°C, seed down to 84–86°F/29–30°C, then use). Otherwise, keep the finished bark refrigerated to prevent bloom.
Flavor & Color Swaps
- Swirl: Reserve ¼ cup white chocolate; tint orange and drizzle over the top, then marble with a toothpick.
- Salty-sweet: Finish with a tiny pinch of flaky salt.
- Mix-ins: Try peanuts, toffee bits, or crushed wafer cookies.
Make-Ahead
- Bark keeps best in a cool, dry place. Refrigerate up to 2 weeks; freeze up to 2 months (thaw in the fridge to avoid condensation).
Serving Info
| Yield | ~24 pieces |
| Active Time | ~15 minutes |
| Chill Time | 20–30 minutes |
| Category | Dessert · Candy · Halloween |
| Cuisine | American |