candy corn bark Recipe - Homemade American

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Line a baking sheet with parchment paper or a silicone baking mat.
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each, until smooth.
Pour the melted white chocolate onto the prepared baking sheet and spread it into an even layer, about 1/4 inch thick.
Immediately sprinkle the candy corn evenly over the melted white chocolate. Press down gently to ensure the candy corn adheres to the chocolate.
Allow the bark to set completely at room temperature for about 30-60 minutes, or speed up the process by placing it in the refrigerator for 15-20 minutes.
Once fully set, break the candy corn bark into pieces. Store in an airtight container at room temperature.

For an extra festive touch, you can add sprinkles on top of the candy corn before the chocolate sets.
Ensure the white chocolate is completely melted and smooth before spreading, as this will affect the texture of your bark.
If you don’t have parchment paper, a silicone baking mat works perfectly.