Candy Corn Crunch Bark
Published Oct 18, 2019•Updated Mar 15, 2022
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Candy Corn Crunch Bark is a salty, sweet, no-bake snack that can be made in a few minutes. Pretzels, cereal, and candy corn are stacked with layers of melted sweet candy bark. The recipe can be easily customized with your favorite salty snacks and sweets.
I thought we needed something fun and holiday-themed for mid-October. Something the kids could help with…something that involved plenty of snacking on candy corn. I had this in mind for a Halloween-themed movie night, but we didn’t manage to save any until the movie! Thanks to that whole addictive salty-sweet thing, this stuff disappears fast. Candy Corn Crunch Bark is one of those throw-it-together, barely-need-a-recipe “recipes”. Read through the instructions once, and you’ll probably never need to look at it again – it’s that easy. Here’s how to do it (as demonstrated by five-year-olds Molly and Clara)!
Step 1: Melt Almond Bark
Almond Bark binds everything together for this crunchy treat. Find almond bark in large bars in the baking aisle near chocolate chips. It comes in vanilla and chocolate flavor and doesn’t actually have an almond flavor. Just melt it in the microwave in 30 second increments, stirring each time, until it’s smooth and pourable.
Tip: Put the bowl of melted almond bark inside a slightly larger bowl filled with hot water. It keeps the almond bark warm and prevents it from hardening before you’ve used it.
Step 2: Layer Pretzels + Almond Bark
Line a sheet pan with parchment paper (I love these parchment paper sheets that fit right inside the sheet pan). Spread pretzels over the bottom of the sheet pan.
Step 3: Layer Cereal + Almond Bark
Top the pretzels with two types of cereal. (Any cereal will work.) Add a drizzle of almond bark in between each layer. I couldn’t resist the color and flavor of these Peanut Butter Chex and Chocolate Cheerios. (I had no idea they even made Chocolate Cheerios, but they’re delicious!)
Step 4: Top with Candy Corn
Top the bark with one final drizzle of almond bark and then add candy corn. This would also be fun with Reese’s pieces or fall-themed M&Ms.
Step 5: Refrigerate and Break Apart
Slide the sheet pan into the refrigerator and let the bark chill until firm, 15 to 20 minutes. Once firm, break the bark apart into pieces. (Part of the fun of the bark is that there will be some big pieces and some smaller pieces – no need to be precise.) Store in a sealed container at room temperature.
More Fall / Halloween Desserts
- Halloween Pinata Cake – If you’re looking for an over-the-top Halloween-themed cake, look no further than this piñata cake that lives in infamy around our house. The moment that I sliced into this and let a cascade of candy corn come falling out is one that Molly and Clara still talk about.
- Pecan Squares – Adapted from the amazing Ina Garten, these pecan squares are a fall classic.
- Pumpkin Cheesecake Bites – These easy, bite-sized treats always make an appearance at our house in fall. They’re lightly sweet with a gingersnap crust and are made with just a food processor.
- Half Sheet Pan – Any half sheet pan / cookie pan will work. I love this version with walled sides that keeps ingredients from slipping off.
- Parchment Paper Sheets – I absolutely love these parchment sheets that fit right inside a half sheet pan. No more tearing off those awkward giant pieces that never fit right.
- Anchor 3-Piece Glass Mixing Bowls – These sturdy glass bowls are great for melting the almond bark.
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Candy Corn Crunch Bark
- Half Sheet Pan
- Parchment Paper
- 24 oz Vanilla Almond Bark (you can also do this with chocolate almond bark if you prefer)
- 8 oz Pretzel Sticks
- 8 cups Cereal (preferably two types) (I used Peanut Butter Chex and Chocolate Cheerios; any type of cereal will work; popped popcorn works well too!)
- 1 1/2 cups Candy Corn
- Line a half sheet pan with parchment paper.
- Place almond bark in a microwave-safe bowl and microwave on high until fully melted and smooth, stirring every 30 seconds.
- Spread pretzels out in a single layer on sheet pan.
- Use spoons to drizzle almond bark over top so that every pretzel has a few lines of almond bark cutting across it.
- Add first type of cereal in a single layer. Drizzle with almond bark.
- Add second type of cereal in a single layer. Drizzle with remaining almond bark.
- Top with candy corn.
- Transfer sheet pan to the refrigerator until almond bark is firm, 15 to 20 minutes.
- Once firm, break the bark apart into pieces. (Part of the fun of the bark is that there will be some big pieces and some smaller pieces - no need to be precise.)
- Store in a sealed container at room temperature for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photographer in-training!