Easy Candy Corn Bark with Pretzels Recipe
This easy candy corn bark with pretzels is a quick, no-fuss fall treat that combines salty pretzels, creamy white chocolate, and nostalgic candy corn. Perfect for Halloween parties, Thanksgiving dessert tables, or a cozy movie night.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus 30 minutes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces (340 grams) white chocolate chips or melting wafers
- 1 ½ cups (about 90 grams) mini pretzel twists or pretzel sticks
- 1 cup (about 170 grams) candy corn
- 1 teaspoon vegetable oil or coconut oil (optional)
- Flaky sea salt (optional, for garnish)
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat, letting the paper extend slightly over the edges for easy removal.
- Arrange the mini pretzel twists in a single layer on the prepared baking sheet, leaving a few gaps for the chocolate to spread.
- Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until mostly melted (about 1 ½ to 2 minutes). Stir until smooth. If too thick, add the teaspoon of oil and stir again.
- Pour the melted white chocolate over the pretzels. Use a rubber spatula or offset spatula to spread it into an even layer about ¼ inch thick, covering all the pretzels.
- While the chocolate is still warm and wet, scatter the candy corn over the top. Press each piece gently into the chocolate so it sticks.
- If using, sprinkle a light pinch of flaky sea salt over the entire surface.
- Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely firm. (For a quicker set, freeze for 20 minutes.)
- Once set, lift the parchment paper off the baking sheet. Peel it away from the bark, then break the bark into irregular pieces with your hands.
Notes
White chocolate can seize if overheated; microwave in short intervals. Use room temperature candy corn to prevent the chocolate from seizing. For best results, work in a cool, dry kitchen. The bark tastes even better the next day.
Nutrition
- Serving Size: 2 ounces (about ¼ of
- Calories: 235
- Sugar: 24
- Sodium: 200
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 1
- Protein: 3.5
Keywords: candy corn bark, pretzel bark, fall dessert, Halloween treat, easy candy bark, white chocolate bark