Make your own candy this Halloween season. This easy, 4-ingredient recipe for homemade candy corn bark is made with both white and dark chocolates, candy corn (obviously), and a delightful toffee crunch.
Despite the fact that we are not even halfway through October yet, my local supermarket has already burst out the Christmas decorations, devoting several aisles of shelving purely to well-glittered Christmas ornaments, ceramic Santa figurines, plastic, faux-evergreen wreathes and box after box of multi-colored lights. Year after year I’m always surprised at how early in the (Fall) season I find myself face to face with a display of inflatable snowmen, but… really? Before Halloween?
I disagree with this practice of rushing past one perfectly good holiday to get to another and prefer to relish the holidays as they come, and with Halloween fast-approaching I wanted to create a recipe to celebrate the season that we are actually in now. Something a little more unique and handmade than the tinfoil and technicolor wrapped “fun-size” packages of chocolate and bright candies that I found in my plastic Jack o-Lantern over a decade ago, but equally as fun and exciting as those seemed to be.
So, I set out to make a candy-bark.
One of the things I love most about bark recipes is the crunch factor. Peppermint bark (a personal favorite) is made with copious shards of peppermint candies that give you that satisfying crunch in each bite, and I wanted that element for this bark as well.
To achieve that here I used broken up toffee bits which you can find in the grocery store beside the chocolate chips (or you can buy toffee bars and smash them up yourself).
Coupled with the smooth chocolate and the slightly chewy candy corn (and candy corn pieces) it’s a winning combo, much better than anything you’re likely to get from knocking on a stranger’s door.
This recipe is generally a pretty easy one and it requires only four ingredients to assemble. However, it’s important that you move quickly when working with the different layers of chocolate because I’ve found that if you allow the first layer to cool too much before applying the second, the layers seem to break apart much too easily.
Your best plan of attack is to have all of your ingredients prepped and ready before beginning–pre-chop your candy corn that will go in the bottom layer, measure out your toffee, and have your dark chocolate ready to go by the time the white chocolate is finished melting.
Enjoy it while you can still get your hands on some candy corn, before candy cane season completely takes over.
Candy Corn Bark
- 3 cups white chocolate chips premium
- 1/2 cup toffee bits
- 1 cup candy corn + 1/2 cups candy corn chopped into pieces
- 1 cup dark chocolate chips
Line a cookie sheet with parchment paper and set aside.
You will need to move quickly with the different chocolates because you will want to layer them before any layer has cooled completely (otherwise they are likely to break apart when cooled), so prepare and set aside your toffee bits, candy corn and chopped candy corn.
Place white chocolate chips in a large microwave safe bowl and your dark chocolate chips in a small-medium microwave safe bowl.
Melt white chocolate chips in the microwave at 20 second increments, being sure to stir well every 20 seconds to keep chocolate from seizing.
Once white chocolate is completely melted reserve 1 cup of the melted chocolate in a separate bowl and stir the chopped candy corn and toffee bits into the remaining 2 cups of melted white chocolate.
Spread it onto the prepared cookie sheet as thin as you can without leaving any holes in the layer (you will NOT cover the whole cookie sheet, perhaps not even half).
Melt the dark chocolate (again microwaving on 20 second intervals and stirring well between) and immediately spread melted chocolate over the white chocolate/toffee/candy corn layer.
Using the reserved 1 cup white chocolate (pop it in the microwave for a few more seconds if it has cooled too much) swirl it over the chocolate layer.
Use a toothpick to draw lines through the surface for decorative swirls (if desired).
Drop the whole candy corn on the surface of the bark (drop strategically, using as much or as little candy corn as desired).
Transfer bark to refrigerator and allow to chill for at least 30 minutes to speed up the setting process.
Cut/break bark into piece using a knife. If chocolate is too difficult to cut, allow to sit at room temperature for 10 minutes before cutting.
Chocolate does not need to remain refrigerated unless you are in a very warm environment.
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