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Easy Candy Corn White Chocolate Cookie Bark

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 that combines creamy white chocolate, crunchy shortbread cookies, and chewy candy corn for a festive and delicious dessert that’s perfect for Halloween parties, school events, or cozy autumn nights.

Ingredients

Scale
  • 16 ounces (about 3 cups) white chocolate chips or melting wafers
  • 2 cups shortbread cookies or vanilla wafers, roughly crushed
  • 1 cup candy corn
  • ¼ cup orange candy melts (optional)
  • ¼ cup yellow candy melts (optional)
  • 1 teaspoon vegetable oil or coconut oil
  • 2 tablespoons fall-themed sprinkles (optional)

Instructions

  1. Line a half-sheet baking pan (13×18 inches) with parchment paper, letting it hang over the edges for easy removal.
  2. Place 2 cups of shortbread cookies or vanilla wafers in a ziploc bag and crush them with a rolling pin into uneven pieces (mix of fine crumbs and small chunks). Set aside ¼ cup for topping.
  3. In a microwave-safe bowl, combine 16 ounces of white chocolate chips and 1 teaspoon of vegetable oil. Microwave in 30-second intervals at 50% power, stirring after each, until mostly melted. Stir until smooth. Alternatively, melt in a double boiler over simmering water.
  4. Let the melted white chocolate cool slightly (to about 90-95°F) if too hot.
  5. Fold the crushed cookies (except the reserved ¼ cup) into the melted white chocolate until coated.
  6. Gently fold in 1 cup of candy corn until evenly distributed.
  7. Pour the mixture onto the prepared baking sheet and spread into an even layer about ¼ to ½ inch thick.
  8. If using, melt the orange and yellow candy melts separately and drizzle over the bark. Swirl gently with a toothpick.
  9. Sprinkle the reserved crushed cookies and any sprinkles on top, pressing them in gently.
  10. Refrigerate for at least 1 hour (2 hours for best results) until completely firm.
  11. Lift the bark out using the parchment handles and break into irregular pieces with your hands.
  12. Serve immediately or store in an airtight container.

Notes

For best results, use high-quality white chocolate with cocoa butter as the first ingredient. Ensure candy corn is fresh and soft. Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. Freezes well for up to 3 months.

Nutrition

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

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