Candy Corn Bark Recipe
This Candy Corn Bark recipe perfectly combines sweet and salty. Its fun fall colors and candy corn flavor make this the perfect treat for Halloween and Thanksgiving.
Servings: 10
Calories: 256kcal
Ingredients
- 12 ounces white chocolate almond bark
- 3 ounces yellow melting wafers
- 3 ounces orange melting wafers
- Halloween Sprinkles or Fall colored Jimmies
- 15 - 20 pretzel sticks
- Candy Corn
- ¼ cup peanuts
Instructions
- In a microwave safe bowl, melt almond bark for 1 minute on high and stir, continue melting at 30 second intervals, stirring in between, until completely melted.
- In two smaller microwave safe bowls, melt the yellow and orange melting wafers (separately) on half power for 30 seconds, continue to melt at 30 second intervals until completely melted.
- Spread white chocolate almond bark ¼ of inch thick on a parchment paper-lined cookie sheet.
- Drop yellow and orange melted chocolate randomly on the white chocolate almond bark.
- Taking a tooth pick swirl the yellow and orange chocolate around to create a marbled effect.
- Add candy corn, pretzels, peanuts and Fall or Halloween sprinkles or Jimmies randomly throughout the bark.
- Set aside to allow the chocolate to completely harden.
- Once the chocolate has hardened use a knife to cut chocolate into pieces that resemble bark or break the chocolate into pieces.
Notes
To Store: If you have a cool spot in your kitchen you can store in an airtight container at room temperature for up to a week. You can also store in the refrigerator to keep from melting if it's too warm in your kitchen.
To Freeze: Wrap the Candy Corn bark in plastic wrap and place in a freezer safe bag. Store it in the freezer for up to 3 months.
Nutrition
Calories: 256kcal | Carbohydrates: 30g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 29g | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.2mg