Easy No-Bake Candy Corn Popcorn Bark Recipe (Best Fall Treat)
This easy no-bake candy corn popcorn bark is a sweet-salty-crunchy fall treat that comes together in under 30 minutes with just five ingredients. Perfect for Halloween parties, cozy movie nights, or any time you want a delicious dessert without turning on the oven.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes (including setting time)
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 cups popped popcorn (about 1/2 cup unpopped kernels, or one 3-ounce bag of microwave popcorn)
- 16 ounces white chocolate or vanilla almond bark
- 1 ½ cups candy corn (about 8 ounces)
- 1 cup salted peanuts (optional but highly recommended)
- ½ cup dried cranberries or raisins (optional)
- Flaky sea salt (for finishing)
Instructions
- Prepare your popcorn. Pop 12 cups of popcorn using your preferred method. If using microwave popcorn, pop one 3-ounce bag and remove any unpopped kernels. Spread the popcorn on the baking sheet and pick out any hard kernels. Let the popcorn cool completely while you prep the other ingredients.
- Line your baking sheet. Lay a sheet of parchment paper on your baking sheet, letting the edges hang over slightly.
- Melt the white chocolate. Break the white chocolate or almond bark into small, even pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring thoroughly between each interval, until smooth and fully melted (about 2 to 3 minutes total).
- Combine the dry ingredients. In a large mixing bowl, gently toss together the cooled popcorn, candy corn, and peanuts (if using).
- Pour and coat. Pour the melted white chocolate over the popcorn mixture. Using a spatula, gently fold everything together until the popcorn and candy are evenly coated.
- Spread on the baking sheet. Transfer the coated mixture to your prepared baking sheet. Spread it into an even layer, about ½ to ¾ inch thick. If you’re using dried cranberries, sprinkle them on top now.
- Add the finishing touches. While the chocolate is still wet, sprinkle a pinch of flaky sea salt over the top.
- Let it set. Allow the bark to set at room temperature for about 1 to 2 hours, or until the chocolate is firm and no longer sticky. If you’re in a hurry, you can refrigerate for 20 to 30 minutes.
- Break into pieces. Once fully set, lift the parchment paper to remove the bark from the pan. Break it into irregular pieces with your hands. Store in an airtight container at room temperature for up to a week.
Notes
For best results, use vanilla almond bark or high-quality white chocolate (like Ghirardelli) instead of white chocolate chips, which can seize. Let popcorn cool completely before adding chocolate to prevent sogginess. If the bark doesn’t set properly, refrigerate for 15 minutes. Store at room temperature, not in the fridge, to maintain crunch.
Nutrition
- Serving Size: ½ cup (approximately
- Calories: 240
- Sugar: 22
- Sodium: 120
- Fat: 13.5
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 1.5
- Protein: 4
Keywords: candy corn popcorn bark, no-bake fall treat, easy popcorn bark, Halloween dessert, white chocolate popcorn bark