Go Back
+ servings
Candy Corn Crunch Bark on a sheet pan
Print Recipe
4.67 from 3 votes

Candy Corn Crunch Bark

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 in between. The recipe can be easily customized with your favorite snacks and sweets.
Prep Time20 mins
Total Time20 mins
Course: Dessert, Snack
Keyword: candy, easy dessert recipe, fall recipe, Halloween
Servings: 12
Calories: 561kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.75


  • 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 ½ 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.


Calories: 561kcal | Carbohydrates: 97g | Protein: 4g | Fat: 17g | Saturated Fat: 16g | Sodium: 474mg | Potassium: 177mg | Fiber: 5g | Sugar: 64g | Vitamin A: 667IU | Calcium: 18mg | Iron: 8mg