Easy Candy Corn White Chocolate Bark (5-Minute Party Treat)
This Easy Candy Corn White Chocolate Bark is a quick, crowd-pleasing treat that comes together in about five minutes of active work. Creamy white chocolate is studded with chewy candy corn and topped with a sprinkle of flaky sea salt for a sweet-salty masterpiece.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces (340 grams) white chocolate chips
- 1 cup (about 180 grams) candy corn
- ½ cup candy pumpkins or autumn sprinkles (optional)
- ½ teaspoon flaky sea salt (or to taste)
- 1 teaspoon coconut oil or shortening (optional)
Instructions
- Line a 13×18-inch baking sheet with parchment paper or a silicone baking mat, letting the paper extend up the sides slightly. Set aside.
- Place 12 ounces (340 grams) of white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals on 50% power, stirring thoroughly after each interval, until mostly melted with a few small lumps. Stir vigorously until smooth and glossy. If using, stir in 1 teaspoon of coconut oil.
- Reserve about ¼ cup of candy corn for the top. Gently fold the remaining ¾ cup of candy corn into the melted white chocolate until just combined.
- Pour the melted chocolate mixture onto the prepared baking sheet. Use a rubber spatula or offset spatula to spread it into an even layer about ¼-inch thick.
- While the chocolate is still wet, sprinkle the reserved candy corn evenly over the surface. Add the candy pumpkins or autumn sprinkles if using. Finally, sprinkle with flaky sea salt. Press the toppings gently into the chocolate.
- Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely firm and set. Alternatively, freeze for 15 minutes.
- Once set, lift the bark out of the pan using the parchment paper. Place on a cutting board and break into irregular pieces with your hands.
Notes
For best results, use high-quality white chocolate chips (like Ghirardelli or Guittard). Avoid white melting wafers. If your kitchen is warm, the bark may take longer to set. The bark can be stored in an airtight container at room temperature for up to one week, or frozen for up to three months. For a dairy-free version, use vegan white chocolate chips.
Nutrition
- Serving Size: 1 piece (about 2 oun
- Calories: 235
- Sugar: 26
- Sodium: 120
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 30
- Protein: 2.5
Keywords: candy corn, white chocolate bark, Halloween treat, fall dessert, easy dessert, 5-minute recipe, party treat