Candy Corn Bark

By Elizabeth LaBau

Updated 10/10/18

Chocolate Candy Corn Bark
(c) 2014 Elizabeth LaBau
Ratings
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 1 pound of bark (17 servings)
Nutritional Guidelines (per serving)
165 Calories
9g Fat
17g Carbs
5g Protein
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Nutrition Facts
Servings: 1 pound of bark (17 servings)
Amount per serving
Calories 165
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 24%
Cholesterol 13mg 4%
Sodium 18mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Protein 5g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This colorful bark features the best of two Halloween favorites: candy corn and chocolate! It's crunchy, chewy, festive and—not surprisingly—quite sugary, so it's perfect for candy corn lovers and revelers with a strong sweet tooth.

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup candy corn
  • 1/2 cup crispy rice cereal

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a cookie sheet by lining it with aluminum foil.

  3. In separate bowls, melt the chocolates in the microwave or over a double boiler.

  4. Add half of the candy corn and all of the crispy rice cereal to the melted semi-sweet chocolate and pour the chocolate onto the baking sheet. Using a spoon or spatula, smooth the chocolate out in an even layer. It does not have to cover the whole pan.

  5. Take a spoon and drizzle small amounts of white chocolate over the dark chocolate in a random pattern.

  6. Use a toothpick or the tip of a knife to swirl the two chocolates together. Don’t overswirl and muddy the colors—you should still be able to see the distinct chocolate colors in the end.

  7. Scatter the remaining 1/2 cup candy corn over the wet chocolates, sprinkling randomly and pressing them gently into the chocolate until they adhere.

  8. Put the chocolate in the refrigerator for 30 minutes to harden.

  9. When the bark is firm, remove it from the foil, and break or cut it into small pieces.

  10. Store the bark in an airtight container in the refrigerator for up to a month, and bring it to room temperature before serving.