Easy Candy Corn Bark: Best 10-Minute White Chocolate & Pretzel Treat
This easy candy corn bark comes together in about 10 minutes of active time and uses only four ingredients. It’s a quick, crowd-pleasing fall treat with creamy white chocolate, crunchy pretzels, and chewy candy corn.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces (340 grams) white chocolate chips
- 1 cup (100 grams) pretzels, roughly crushed
- 1 cup (180 grams) candy corn
- 1 teaspoon coconut oil or shortening
- Optional: flaky sea salt for sprinkling
Instructions
- Line a half-sheet baking pan (13×18 inches) with parchment paper or a silicone baking mat.
- Place 1 cup of pretzels in a Ziploc bag, seal with a little air inside, and gently crush with your hands or a rolling pin into uneven pieces (some dime-sized chunks, some crumbs).
- Pour 12 ounces of white chocolate chips into a microwave-safe bowl. Add 1 teaspoon of coconut oil or shortening. Microwave in 30-second intervals at 50% power, stirring thoroughly after each interval, until completely smooth and glossy (about 2 to 3 intervals).
- Test the temperature: dip a clean finger into the melted chocolate; it should feel warm but not hot. If too hot, let sit for a minute.
- Pour the melted white chocolate onto the prepared baking sheet and spread into an even rectangle about 1/4 inch thick (roughly 9×12 inches).
- Sprinkle the crushed pretzels evenly over the melted chocolate and gently press them down with your fingers or a spatula so they stick.
- Scatter 1 cup of candy corn over the top, pressing each piece gently into the chocolate.
- Optional: sprinkle a tiny pinch of flaky sea salt over the entire bark.
- Place the baking sheet in the refrigerator for at least 20 to 30 minutes, or until the chocolate is completely firm and no longer sticky.
- Once fully set, lift the parchment paper to remove the bark from the pan. Use your hands to break it into irregular pieces.
Notes
Don’t skip the coconut oil—it prevents the white chocolate from seizing. Crush pretzels by hand for best texture. Work quickly once chocolate is melted. Press toppings firmly into the chocolate so they stick. Check candy corn freshness for best chewiness. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 piece (about 2 oun
- Calories: 220
- Sugar: 24
- Sodium: 180
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 30
- Protein: 2
Keywords: candy corn bark, white chocolate bark, Halloween treat, easy dessert, fall recipe, pretzel bark