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Easy Candy Corn White Chocolate Cookie Bark: Quick Fall Treat

candy corn white chocolate cookie bark - featured image
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This Easy Candy Corn White Chocolate Cookie Bark is a quick, no-bake fall treat made with just five ingredients. Crunchy shortbread cookies, creamy white chocolate, and chewy candy corn come together in a delicious bark that’s perfect for Halloween parties, Thanksgiving dessert tables, or any cozy autumn day.

Ingredients

Scale
  • 12 ounces white chocolate chips or melting wafers
  • 1 teaspoon coconut oil or vegetable shortening
  • 2 cups crushed shortbread cookies or vanilla wafers (about 20–25 cookies)
  • 1 cup candy corn
  • ½ cup mini pretzel twists (optional)
  • ¼ cup additional candy corn (for topping)
  • Flaky sea salt (optional)

Instructions

  1. Prep your pan: Line a baking sheet with parchment paper, letting it extend up the sides for easy removal.
  2. Crush the cookies: Place shortbread cookies in a Ziploc bag and crush with a rolling pin into uneven pieces (some fine crumbs, some pea-sized). Dump into a mixing bowl.
  3. Melt the white chocolate: Combine white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring after each, until smooth and glossy (about 3-4 minutes).
  4. Combine everything: Pour melted white chocolate over crushed cookies. Add 1 cup candy corn and optional pretzels. Stir gently until evenly coated.
  5. Spread the mixture: Scrape onto prepared baking sheet and spread into an even layer about ½ inch thick. Use a lightly wet spatula or fingers to press down if sticky.
  6. Add the topping: While chocolate is still wet, press reserved ¼ cup candy corn into the top. Sprinkle with flaky sea salt if desired.
  7. Set the bark: Refrigerate for at least 30 minutes (or freeze for 15 minutes) until completely firm.
  8. Break into pieces: Lift bark out using parchment handles, place on a cutting board, and break into irregular 2-3 inch pieces with a knife or pizza cutter.

Notes

For best texture, let bark come to room temperature before serving. Reserve topping candy corn before mixing to avoid forgetting. If white chocolate seizes, stir in a teaspoon of warm coconut oil. Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: candy corn, white chocolate, cookie bark, fall dessert, Halloween treat, no-bake, easy dessert

Find it online: https://dinadishes.com/easy-candy-corn-white-chocolate-cookie-bark-quick-fall-treat/