Candy Corn Bark

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 08/15/19
Candy corn bark recipe

​The Spruce Eats / Julia Hartbeck
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 17 servings
Nutrition Facts (per serving)
165 Calories
9g Fat
17g Carbs
5g Protein
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Nutrition Facts
Servings: 17
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.

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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.

    Ingredients for candy corn bark
    ​The Spruce Eats / Julia Hartbeck

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

    Foil on sheet
    ​The Spruce Eats / Julia Hartbeck

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

    Melt chocolates
    ​The Spruce Eats / Julia Hartbeck

  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.

    Spread
    ​The Spruce Eats / Julia Hartbeck

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

    Drizzle white chocolate
    ​The Spruce Eats / Julia Hartbeck

  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.

    Score
    ​The Spruce Eats / Julia Hartbeck 

  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.

    Scatter candy
    ​The Spruce Eats / Julia Hartbeck

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

    Let sit
    ​The Spruce Eats / Julia Hartbeck

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

    Cut pieces
    ​The Spruce Eats / Julia Hartbeck

Tip

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