Candy Corn Bark

Instructions

1. 1

   Line a large rimmed Baking Sheet (about 12x17 inches) with Parchment Paper, leaving a slight overhang on the sides for easy lifting. Set aside.

2. 2

   Place the White Chocolate Chips (and Coconut Oil, if using) in a large Mixing Bowl. Microwave on 50% power in 30-second intervals, stirring well between each, until completely smooth and melted — about 2 to 3 minutes total. Do not overheat; White Chocolate Chips scorches easily. The chocolate is ready when it's glossy and fully lump-free.

3. 3

   Pour the melted chocolate onto the prepared Baking Sheet. Using an Spatula or the back of a Wooden Spoon, spread it into an even layer about 1/4 inch thick. Aim for a rough rectangle shape — imperfect edges are part of the charm.

4. 4

   Working quickly before the chocolate sets, scatter 1 cup of the Candy Corn evenly over the surface, pressing each piece very gently so it slightly embeds into the chocolate. Distribute the lightly crushed Mini Pretzel Twists next, pressing them in the same way.

5. 5

   Scatter the remaining 1/2 cup of Candy Corn on top for a colorful, layered look. Add the Halloween Sprinkles and finish with a light pinch of Flaky Sea Salt if using.

6. 6

   Let the bark set at room temperature for about 1 hour, or transfer to the refrigerator for 20–30 minutes until completely firm and set. Do not move the pan until the chocolate is fully hardened.

7. 7

   Once fully set, lift the bark out of the pan using the Parchment Paper overhang. Break or cut it into roughly 16 irregular pieces. Serve immediately or store in an Airtight Container at room temperature for up to 2 weeks.