Pioneer Woman Candy Corn Bark

Pioneer Woman candy corn bark is an easy Halloween dessert made with graham crackers, white, orange and yellow candy melts and sprinkles, ready in 30 minutes. This no-bake Halloween treat fits party night, class parties and fall potlucks, so it works for anyone who needs a quick sweet.

Spread the white candy melts fast and drop the orange and yellow on while the layer is still wet, because the swirl only works on a soft base. Wait too long and the colors sit on top in clumps instead of marbling.

Swirling the colors with a toothpick makes every piece look like candy corn stripes, and the graham crackers underneath give a crisp snap that plain chocolate bark lacks. Pressing the candies on while the coating is wet also keeps them from falling off when you break it apart.

Pioneer Woman Candy Corn Bark

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking timeminutes

Calories

259

kcal

Crunchy graham crackers hold a smooth, marbled layer of white, orange and yellow candy coating that sets firm in the fridge. It snaps into crisp pieces with a sweet, buttery bite and a few sprinkles for crunch.

Ingredients

• 12 to 16 whole graham crackers
  

• 1 12-ounce package white candy melts
  

• 1 c. orange candy melts
  

• 1 c. yellow candy melts
  

• Orange and yellow candy-coated chocolates, for topping
  

• Orange, yellow and black nonpareils, for topping
  

Directions

• Line the pan: Lay 12 to 16 whole graham crackers in a single layer on a large rimmed baking sheet. Break them to fit as needed so the pan is covered edge to edge.
• Melt the candy: Melt the 12-ounce package of white candy melts, 1 cup orange candy melts and 1 cup yellow candy melts in three separate medium microwave-safe bowls. Follow the package directions for each bowl, since candy melts scorch easily.
• Spread the white layer: Pour the white candy melts over the graham crackers and spread them into an even layer with an offset spatula or the back of a spoon. Work quickly so it stays soft for the next step.
• Swirl the colors: Drop tablespoonfuls of the orange and yellow candy melts about 2 inches apart over the white layer. Then swirl them with a toothpick to create a marbled look.
• Add the toppings: Scatter the orange and yellow candy-coated chocolates and the orange, yellow and black nonpareils over the bark while it's still wet. Press them in lightly so they stick.
• Chill and break: Refrigerate the bark until set, about 15 minutes. Then break it into pieces and serve.

Tools for this recipe

• Nordic Ware half sheet pan, Wilton 9-inch angled spatula. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use white chocolate instead of candy melts?

You can, but candy melts are easier here because they set quickly without tempering. If you use white chocolate chips, add a little coconut oil so they spread smoothly, and use gel food coloring for the orange and yellow.

How long does candy corn bark keep?

Store the pieces in an airtight container, and they stay crisp for about a week at cool room temperature. Keep them in the fridge in warm weather, with parchment between the layers so the toppings don't stick.

Can I make candy corn bark ahead of time?

Yes, it's a good make-ahead treat since it sets in about 15 minutes and keeps for days. Make it the day before a party, then break it into pieces just before serving.

What can I use if I don't have an offset spatula?

The back of a spoon works fine for spreading the white layer. A butter knife or a small rubber spatula also does the job, as long as you move fast before the candy melts firm up.

What's the biggest mistake when making this bark?

Letting the white layer set before adding the orange and yellow is the most common problem, because the swirl won't blend on a firm base. Have all three colors melted and your toppings ready before you start spreading.