Easy 3-Ingredient Candy Corn Bark (Best Fall Treat!)
This easy 3-ingredient candy corn bark is proof that you don’t need fancy techniques or complicated ingredients to create something truly special. It’s the kind of recipe that brings people together—whether you’re making it for a Halloween party, a cozy movie night, or just because fall has arrived and you want to celebrate.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes active, plus 30-60 minutes setting
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 12 ounces (340 grams) white chocolate (preferably Ghirardelli or Lindt)
- 1 cup (about 200 grams) candy corn (Brach’s recommended)
- 1 teaspoon (5 ml) vegetable oil (or refined coconut oil)
- Optional: flaky sea salt (a pinch)
- Optional: orange food coloring
Instructions
- Prepare your pan: Line a baking sheet with parchment paper or a silicone baking mat, extending slightly up the sides. Set aside.
- Chop the white chocolate: Chop 12 ounces of white chocolate into small, even pieces (about the size of chocolate chips).
- Melt the white chocolate: Place chopped chocolate in a heatproof bowl. Add 1 teaspoon vegetable oil. Melt using a double boiler (stir gently) or microwave (30-second intervals at 50% power, stirring between each). Heat until mostly melted with a few small lumps.
- Optional: Check temperature with a candy thermometer (ideal 100-110°F, do not exceed 120°F).
- Add the candy corn: Reserve ¼ cup of candy corn for topping. Gently fold remaining candy corn into melted chocolate until just combined.
- Spread the mixture: Pour chocolate-candy corn mixture onto prepared baking sheet. Spread into an even layer about ¼ to ½ inch thick. Scatter reserved candy corn on top, pressing gently.
- Add optional toppings: Sprinkle flaky sea salt or other toppings while chocolate is still wet. Add orange chocolate drizzle if desired.
- Set the bark: Refrigerate for 30-60 minutes until firm (longer in humid environments).
- Break into pieces: Lift bark from pan using parchment. Break into irregular pieces with hands or cut into squares with a sharp knife.
Notes
Do not use white chocolate chips; they contain stabilizers that prevent smooth melting. Use real white chocolate bars with cocoa butter. If chocolate seizes, add a teaspoon of oil and stir vigorously. Let candy corn come to room temperature before adding to melted chocolate. For shiniest bark, temper chocolate by melting two-thirds, then stirring in remaining third. Store in airtight container at room temperature for up to a week, or refrigerate for up to two weeks. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 piece (about 1/12
- Calories: 210
- Sugar: 24
- Sodium: 45
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 28
- Protein: 2
Keywords: candy corn bark, white chocolate bark, fall treat, Halloween dessert, easy candy recipe, 3-ingredient dessert