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Easy 3-Ingredient Candy Corn Fudge Bark

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This easy 3-ingredient candy corn fudge bark is a quick, foolproof fall treat with a crunchy texture and sweet, chewy candy corn. Perfect for Halloween parties, Thanksgiving dessert tables, or a cozy night in.

Ingredients

Scale
  • 16 ounces (450 grams) white almond bark (e.g., Wilton or Baker’s brand)
  • 1.5 cups (about 225 grams) candy corn (e.g., Brach’s classic)
  • 1 teaspoon (5 ml) vegetable oil (or canola/avocado oil)
  • Optional: ¼ teaspoon (1 gram) flaky sea salt (e.g., Maldon)

Instructions

  1. Prepare Your Pan: Line a 13×18 inch (33×46 cm) baking sheet with parchment paper, leaving overhang on two opposite sides. Set aside.
  2. Melt the Almond Bark: Break the white almond bark into small pieces and place in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving in 20-second intervals, stirring after each, until completely melted and smooth (about 3-4 minutes total). Do not overheat.
  3. Add the Oil and Candy Corn: Stir the vegetable oil into the melted almond bark until fully incorporated. Fold in 1 cup of the candy corn gently, just until evenly distributed (some candy corn should remain intact for a marbled effect).
  4. Spread the Mixture: Pour the mixture onto the center of the prepared baking sheet. Using an offset spatula or the back of a spoon, spread into an even layer about ¼ inch (6 mm) thick. Work quickly as the mixture will start to set.
  5. Top with Remaining Candy Corn: While the bark is still wet, sprinkle the remaining ½ cup of candy corn evenly over the surface. Gently press them into the bark with your fingers or the back of a spoon. If using, sprinkle flaky sea salt on top.
  6. Set the Bark: Place the baking sheet in the refrigerator, uncovered, for at least 1 hour (or up to 2 hours) until completely firm and the bark snaps when bent.
  7. Break into Pieces: Remove the pan from the refrigerator. Lift the parchment paper sling to remove the bark. Break into irregular pieces with your hands or cut into clean squares with a sharp knife.

Notes

For best results, use almond bark (not white chocolate chips) for a clean snap. Work quickly once the almond bark is melted. Let the bark set fully in the fridge for at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: candy corn fudge bark, 3-ingredient dessert, easy fall treat, Halloween bark, white chocolate bark, candy corn recipe, no-bake dessert

Find it online: https://junomeals.com/easy-3-ingredient-candy-corn-fudge-bark/