Easy White Chocolate Candy Corn Pretzel Bark Recipe
This easy white chocolate candy corn pretzel bark is the perfect Halloween treat—salty, sweet, and incredibly simple to make. With just a few ingredients and 15 minutes of hands-on work, you’ll have a showstopping dessert that disappears from the platter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 12 ounces (340g) high-quality white chocolate, chopped (or white chocolate melting wafers)
- 1 cup (about 100g) pretzel rods, broken into small pieces
- ¾ cup (about 150g) classic candy corn
- ½ teaspoon flaky sea salt (optional)
- ¼ cup dried cranberries or chopped pecans (optional)
Instructions
- Line a 13×18-inch rimmed baking sheet with parchment paper or a silicone baking mat, letting the paper overhang slightly for easy removal.
- Place pretzel rods in a zip-top bag and gently crush with a rolling pin or heavy pan into pieces about ½ inch to 1 inch in size. Set aside.
- Melt the white chocolate: If using a double boiler, bring about an inch of water to a simmer in the bottom pot, place the chopped white chocolate in the top bowl, and stir occasionally until melted and smooth. If using a microwave, heat in 30-second bursts at 50% power, stirring thoroughly after each burst, until completely smooth and glossy. Do not let any water get into the chocolate.
- Pour the melted white chocolate onto the prepared baking sheet and spread into an even layer about ¼ inch thick, roughly 9×12 inches.
- While the chocolate is still wet, sprinkle the broken pretzel pieces evenly over the surface. Press them down gently so they are partially embedded in the chocolate.
- Scatter the candy corn evenly over the chocolate and pretzels, pressing them in gently. Avoid overcrowding.
- If using, sprinkle flaky sea salt over the entire surface.
- Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is completely firm and set. For a quicker set, freeze for 20-30 minutes, but watch closely to prevent condensation.
- Once set, lift the bark from the baking sheet using the parchment paper edges. Place on a cutting board and break into irregular pieces, about 2-3 inches in size.
Notes
For best results, use high-quality white chocolate containing cocoa butter, not white chocolate chips. Let melted chocolate cool slightly before adding candy corn to prevent color bleeding. Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or freeze for up to 3 months. The bark is best served at room temperature.
Nutrition
- Serving Size: 1 large piece (about
- Calories: 235
- Sugar: 24
- Sodium: 175
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 30
- Protein: 2.5
Keywords: white chocolate bark, candy corn pretzel bark, Halloween dessert, easy Halloween treat, salty sweet snack, fall dessert, no-bake dessert