Easy Candy Corn Popcorn Bark Recipe for Fall Parties
This candy corn popcorn bark is a quick and easy fall treat made with popcorn, candy corn, pretzels, and white chocolate. It’s a sweet and salty crowd-pleaser that comes together in under 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 cups popped popcorn (plain or lightly salted, no butter flavor)
- 1 ½ cups candy corn (classic Brach’s works great)
- 1 cup mini pretzel twists (broken into small pieces)
- ½ cup salted peanuts (optional)
- 12 ounces white chocolate melting wafers or white chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- ½ teaspoon vanilla extract (optional)
- ¼ cup additional candy corn (for topping)
- ¼ cup fall-themed sprinkles (optional)
- Flaky sea salt (just a pinch)
Instructions
- Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Pop the popcorn and let it cool for 2 minutes. Pick out any unpopped kernels. Spread the popcorn on the prepared baking sheet in an even layer.
- Sprinkle the 1 ½ cups candy corn, 1 cup broken pretzel pieces, and ½ cup peanuts (if using) evenly over the popcorn. Gently toss to distribute.
- Place the 12 ounces white chocolate wafers and 1 tablespoon coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until about 80% melted (about 90 seconds total). Stir until smooth. If using vanilla extract, stir it in now.
- Pour the melted white chocolate over the popcorn mixture in a zigzag pattern. Use a rubber spatula to gently fold and toss until everything is evenly coated.
- Transfer the coated mixture back onto the prepared baking sheet. Spread into an even layer, about ¾ to 1 inch thick. Press down firmly with the back of a spatula or clean hands (lightly greased with coconut oil).
- While the chocolate is still wet, sprinkle the remaining ¼ cup candy corn and fall sprinkles over the top. Press them in gently. Finish with a light sprinkle of flaky sea salt.
- Let the bark sit at room temperature for 45 minutes to 1 hour until fully set. For faster results, refrigerate for 20 minutes. Do not freeze.
- Once set, lift the parchment paper to remove the bark. Break into irregular pieces with your hands. Serve immediately or store.
Notes
Do not overheat the white chocolate; it burns easily. Use room temperature popcorn to prevent the chocolate from becoming a puddle. Press the mixture firmly so the bark holds together. Work in a cool, dry kitchen to avoid humidity issues. For parties, double the recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 26
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: candy corn popcorn bark, fall popcorn bark, Halloween popcorn bark, easy popcorn bark, white chocolate popcorn bark