Easy Candy Corn Bark with White Chocolate and Pretzels
This easy candy corn bark is a quick, no-fuss Halloween treat made with white chocolate, crunchy pretzels, and chewy candy corn. It’s the perfect salty-sweet combination that comes together in just 10 minutes of active time.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces white chocolate chips (recommended: Ghirardelli or Guittard)
- 1 cup mini pretzel twists, roughly crushed
- 3/4 cup candy corn (recommended: Brach’s)
- Optional: flaky sea salt (for finishing)
- Optional: orange and yellow sprinkles
Instructions
- Line a baking sheet with parchment paper, leaving a little overhang on the sides. Press the paper flat to avoid wrinkles.
- Place the pretzels in a zip-top bag and gently crush them with a rolling pin or the bottom of a measuring cup. Aim for a mix of 1/4-inch pieces and smaller crumbs. Set aside.
- Pour the white chocolate chips into a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring well after each interval, until most chips are melted and a few small lumps remain (about 1.5 to 2 minutes total). Stir until smooth.
- Pour the melted white chocolate onto the prepared baking sheet. Use a rubber spatula to spread it into an even rectangle, about 1/4-inch thick. Work quickly as white chocolate starts to set fast.
- Sprinkle the crushed pretzels evenly over the melted chocolate, gently pressing them in with your fingers so they stick. Then scatter the candy corn over the top, distributing evenly. If using flaky salt or sprinkles, add them now.
- Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely firm and no longer shiny. (Alternatively, freeze for about 15 minutes.)
- Once set, lift the parchment paper to remove the bark from the pan. Use your hands to break it into irregular pieces, or use a sharp knife to cut clean squares.
Notes
White chocolate burns easily; use low power and short intervals when melting. Press toppings gently into the chocolate so they stick. Let the bark set fully for a clean snap. If your kitchen is warm (above 75°F), store the bark in the fridge until serving. For a vegan option, use vegan white chocolate chips and check that pretzels are vegan.
Nutrition
- Serving Size: 1 piece (about 1/12
- Calories: 245
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 34
- Protein: 3
Keywords: candy corn bark, white chocolate bark, Halloween treat, easy candy recipe, salty sweet snack, no bake dessert