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Cozy Candy Corn White Chocolate Cookie Bark

candy corn white chocolate cookie bark - featured image
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A nostalgic and easy-to-make bark featuring a buttery shortbread crust, creamy white chocolate, toasted candy corn, and a sprinkle of flaky sea salt. Perfect for cozy nights and holiday gatherings.

Ingredients

Scale
  • 1 ½ cups crushed shortbread cookies (about 15–18 cookies)
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 12 ounces white chocolate chips or chopped white chocolate
  • 1 cup candy corn
  • ¼ cup dried cranberries or chopped dried cherries (optional)
  • ½ teaspoon flaky sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper, leaving some overhang on the sides.
  2. Make the cookie base: Place the shortbread cookies in a zip-top bag and crush them with a rolling pin until you have a mix of fine crumbs and small chunks. Transfer the crumbs to a medium bowl and pour in the melted butter. Stir with a fork until all the crumbs are moistened. If the mixture seems dry, add another tablespoon of melted butter.
  3. Press the crust: Dump the buttered crumbs onto the prepared baking sheet. Use your fingers or the bottom of a measuring cup to press them into an even layer, about ¼-inch thick. Bake for 8-10 minutes, until the crust is lightly golden and smells toasty. Let it cool on a wire rack for 10 minutes.
  4. Toast the candy corn: While the crust cools, spread the candy corn on a small baking sheet or a piece of foil. Pop it in the oven for 3-4 minutes, just until it softens slightly. Watch it carefully—candy corn can go from soft to melted in seconds. Remove and let it cool slightly.
  5. Melt the white chocolate: Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth and fully melted. This usually takes about 1 ½ to 2 minutes total. Don’t overheat or it will seize.
  6. Assemble the bark: Pour the melted white chocolate over the cooled cookie crust. Use a rubber spatula to spread it evenly, all the way to the edges. While the chocolate is still wet, scatter the toasted candy corn and dried cranberries (if using) over the top. Press them in gently with your fingers so they stick.
  7. Add the finishing touch: Sprinkle the flaky sea salt evenly over the entire bark.
  8. Set the bark: Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely firm. If you’re in a hurry, you can pop it in the freezer for 15 minutes.
  9. Break it up: Once set, lift the parchment paper to remove the bark from the pan. Place it on a cutting board and use your hands to break it into irregular pieces.

Notes

If your white chocolate seizes (turns grainy), try adding a teaspoon of coconut oil or vegetable shortening and stirring vigorously. Toast candy corn gently to avoid melting. Work in a cool room for best results. The bark can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: candy corn, white chocolate, cookie bark, fall dessert, easy dessert, holiday bark, shortbread crust

Find it online: https://lolaspoon.com/cozy-candy-corn-white-chocolate-cookie-bark/