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Easy Candy Corn Bark with White Chocolate and Pretzels

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This Easy Candy Corn Bark with White Chocolate and Pretzels is a quick and addictive Halloween treat that combines creamy white chocolate, crunchy pretzels, and chewy candy corn for the perfect sweet-and-salty bite. Ready in just 15 minutes of active prep, it’s a crowd-pleaser for parties, potlucks, or last-minute cravings.

Ingredients

Scale
  • 12 ounces white chocolate chips or bars (preferably Ghirardelli white chocolate melting wafers)
  • 1 ½ cups mini pretzels, lightly crushed (about 4–5 gentle whacks with a rolling pin)
  • 1 cup candy corn (regular, not autumn mix; Brach’s recommended)
  • ½ teaspoon sea salt flakes (optional, for sprinkling)
  • Orange food coloring gel (optional, for vibrant color)
  • ¼ cup chopped peanuts or pecans (optional)

Instructions

  1. Prep your pan: Line a baking sheet with parchment paper or a silicone baking mat, letting the paper extend up the sides for easy lifting.
  2. Toast the pretzels (optional but recommended): Spread mini pretzels on a separate baking sheet and bake at 350°F for 3-4 minutes until fragrant. Let cool completely.
  3. Crush the pretzels: Place cooled pretzels in a zip-top bag and gently crush with a rolling pin or measuring cup to a mix of pea-sized pieces and smaller crumbs.
  4. Melt the white chocolate: Put white chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring well after each, until about 75% melted. Stir until residual heat melts the rest. The chocolate should be smooth and glossy.
  5. Check the temperature: If chocolate looks separated or greasy, stir in 1 teaspoon coconut oil or vegetable shortening to save it, or start over if badly scorched.
  6. Mix in the pretzels: Pour crushed pretzels into melted white chocolate and fold gently with a rubber spatula until evenly coated.
  7. Spread the mixture: Scrape the chocolate-pretzel mixture onto the prepared baking sheet and spread into an even layer about ¼ inch thick. Rustic edges are fine.
  8. Add the candy corn: Let the chocolate sit for 2-3 minutes to cool slightly. Press candy corn pieces gently into the chocolate so they are partially embedded, spacing them evenly.
  9. Sprinkle with sea salt (optional): Lightly sprinkle sea salt flakes over the top from about 6 inches above.
  10. Set the bark: Refrigerate for at least 30 minutes (or freeze for 15 minutes) until completely firm and no longer shiny.
  11. Break into pieces: Lift the bark off the baking sheet using parchment handles. Place on a cutting board and break into irregular 2-3 inch pieces with a sharp knife or bench scraper.
  12. Serve or store: Transfer to a serving platter or store in an airtight container. Serve at room temperature.

Notes

For best results, use high-quality white chocolate with cocoa butter as the first ingredient. Toast pretzels for deeper flavor. Let chocolate cool slightly before adding candy corn to prevent melting. Bark tastes even better the next day. Store in an airtight container at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: candy corn bark, white chocolate bark, Halloween treat, easy candy bark, salty sweet snack, pretzel bark, fall dessert

Find it online: https://goldensimmer.com/easy-candy-corn-bark-with-white-chocolate-and-pretzels/