Easy Candy Corn White Chocolate Bark 3 Ingredient Recipe
This Easy Candy Corn White Chocolate Bark is a quick, no-bake treat made with just three ingredients. Perfect for Halloween parties or a late-night sugar craving, it’s ready in 20 minutes and endlessly customizable.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 12 ounces (340 grams) white chocolate bar or melting wafers
- 1 cup (about 200 grams) candy corn
- 1 teaspoon coconut oil or vegetable oil
- Optional: orange sprinkles or flaky sea salt for garnish
Instructions
- Line a small baking sheet (about 9×13 inches) with parchment paper, letting it extend up the sides for easy removal.
- Chop the 12-ounce white chocolate bar into small, uniform pieces (about pea-sized).
- Place the chopped white chocolate in a microwave-safe bowl. Add 1 teaspoon of coconut oil or vegetable oil.
- Microwave in 30-second intervals on medium power (50-70%), stirring vigorously with a rubber spatula after each interval, until completely smooth and glossy. Be careful not to overheat.
- Check the temperature: the melted chocolate should feel warm but not hot to the touch.
- Pour the melted white chocolate onto the center of the prepared baking sheet. Use the back of a spatula to spread it into an even rectangle, about 1/4-inch thick.
- Sprinkle 1 cup of candy corn evenly over the melted chocolate. Gently press each piece into the chocolate with your fingertips or the back of a spoon so they are slightly submerged.
- If desired, add a pinch of flaky sea salt or orange sprinkles at this stage.
- Transfer the baking sheet to the refrigerator and chill for at least 15-20 minutes, or until the chocolate is completely firm and no longer tacky.
- Once set, lift the parchment paper out of the pan and place the bark on a cutting board. Break into irregular pieces with your hands or cut into clean squares with a sharp knife.
- Serve immediately or store in an airtight container.
Notes
Don’t overheat the white chocolate; it burns easily. Use room temperature candy corn to prevent the chocolate from seizing. Press candy corn into the chocolate rather than stirring to avoid air bubbles and color bleeding. Store in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. For best texture, let refrigerated bark sit at room temperature for 5-10 minutes before serving.
Nutrition
- Serving Size: 1 ounce (about one m
- Calories: 140
- Sugar: 16
- Sodium: 20
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 18
- Protein: 1
Keywords: candy corn, white chocolate bark, Halloween treat, no-bake dessert, 3-ingredient recipe, easy candy recipe