Making chocolate bark at home is so easy. It takes minutes to create an entire tray of this salty and sweet Candy Corn bark filled with candy corn, peanuts, caramel, and Reese's Pieces.
Did you know that candy corn mixed with peanuts tastes like a PayDay Candy Bar? I love that flavor combo. The rich buttery caramel flavor pairs so well with the salty peanuts.
I thought it would be fun to create some trays of Halloween chocolate bark using that flavor profile to serve at our Pumpkin Carving Party alongside Pumpkin Truffles, Candy Corn Magic Bars, and Rice Krispie Treat Pumpkin Lollipops.
I could have just tossed the peanuts and candy corn into some white chocolate and spread it out on a pan but I decided to add bits of caramel and Reese's Pieces to make the chocolate bark even better.
This is a great last-minute treat to make for a Halloween party. If you have leftover candy corn after Halloween, it would also make a great hostess gift for Thanksgiving.
So, let's make some white chocolate candy corn bark.
White Candy Melts - You can also use pure white chocolate which will need to be melted and tempered. See my chocolate making tips page for detailed melting and tempering information.
roasted and salted peanuts - You can also use dry roasted peanuts if you prefer that flavor.
Reese's Pieces - The orange, yellow, and brown colors look great in this bark and the peanut butter flavor pairs well with the peanuts and caramel flavors.
caramel bits - I used Kraft caramel bits but you can cut up caramel squares into small pieces.
Dark Cocoa Candy Melts - You will drizzle this over the white chocolate bark. If you use pure white chocolate, be sure to use melted and tempered pure dark chocolate.
baking trays lined with parchment paper - The trays need to fit into your freezer so choose the appropriate size pans.
You can find ingredients and supplies to make this white chocolate candy corn bark on Amazon. I earn a small commission when you use the Amazon affiliate links to make a purchase at no extra cost to you.
Step 1 - Melt the candy melts and combine the candy and nuts.
- Pour white candy melts into a microwave-safe bowl.
- Heat on high for 40 seconds. Remove and stir.
- Heat on high for 30 seconds, then stir. Let sit for 2 minutes, then stir again vigorously. If not melted, heat on high for 10-second increments, stirring after each, until melted.
- Melt dark cocoa candy melts on high for 10-second increments, stirring after each until melted.
- If you use pure white and dark chocolate, you must temper it. See my Chocolate Making Tips page for instructions.
- Combine peanuts, candy corn, Reese's Pieces, and caramel bits.
- Reserve ¾ of a cup to sprinkle on top of the bark.
Step 2 - Mix the nuts and candy with the white chocolate.
- Pour candy corn mix into white candy melts. Stir just to combine.
- Spread onto a parchment-lined baking sheet or sheets. I had to use two pans because I couldn't get a big pan into my side-by-side freezer.
Step 3 - Sprinkle on more candy & nuts and drizzle on chocolate.
- Sprinkle the reserved ¾ cup of candy corn mixture on top.
- Drizzle on the dark cocoa candy melts. I poured my candy coating into a pastry bag to drizzle, but you can just dip a fork into the candy and drizzle it over the bark.
- Freeze for 10-15 minutes until the candy is set. If you use pure chocolate, refrigerate instead.
Step 4 - Break the chocolate into chunks.
- Allow the chocolate to come to room temperature.
- Break up into pieces.
Store in an airtight container for up to a month. Package the bark in tins, boxes, or cellophane bags for either holiday.
This would make a nice candy to serve at Thanksgiving too and it makes great gifts.
White chocolate bark loaded with candy corn, caramel, peanuts, and Reese's Pieces is a great last-minute dessert to make for Halloween.
- 1 cup peanuts
- ¾ cup candy corn
- ¾ cup Reese’s Pieces
- ½ cup caramel bits
- 12 ounces white candy melts melted*
- 12 dark cocoa candy melts melted*
- *Or use melted and tempered pure white and dark chocolate.
Combine peanuts, candy corn, Reese’s Pieces, and caramel bits. Reserve ¾ of a cup to sprinkle on top of bark.
Pour candy corn mix into melted white candy melts and stir just to combine.
Spread onto a parchment-lined baking sheet.
Sprinkle the reserved ¾ cup of candy corn mix on top.
Drizzle the melted dark cocoa candy melts over the chocolate bark.
Freeze for 10-15 minutes until the candy is set.
Remove and let it rest for 30 minutes.
Break into pieces before serving.
Store in an airtight container for up to one month.