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Candy Corn Bark

Julie G

"A delightful recipe only for those with a incurable sweet tooth! Candy corn mixed with chocolate sandwich cookies and pretzels will please your whole Halloween crowd."
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50 m servings 326 cals
Original recipe yields 20 servings (20 pieces)


  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
  2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

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Read all reviews 155
  1. 190 Ratings

Most helpful positive review

I've made this twice, first as directed. I found that the cookies got soggy when the chocolate sat on them, even when stored in an air tight container. Also, the raisins didn't give it that so...

Most helpful critical review

This was fun and festive looking but way too sweet for us!.. My white chocolate began to brown; my fault since I wasn't watching it as close as I should have; it still taste fine but wasn't as...

Most helpful
Most positive
Least positive

I've made this twice, first as directed. I found that the cookies got soggy when the chocolate sat on them, even when stored in an air tight container. Also, the raisins didn't give it that so...

Yummy! I used 3 bags of white baking chips, which isn't quite 1-1/2 pounds, but it was enough. I added cashews and substituted craisins for raisins. You could really pick and choose all kinds of...

Very yummy!!!! All of the textures and flavors were a perfect combination; some crunchiness, chewiness, sweetness, and saltiness. I took the advice of putting it on wax paper, topping it with ...

After reading many reviews and needing this for a staff party, I opted to use my mini muffin pan to make these. I used paper liners, then dropped in a mini oreo, pretzel pieces, and raisins. I ...

Ok, DO NOT use a chopper to chop the Oreo cookies. Sounds like a time saver right? The cookies become too powdery and will turn your bark grey. (See photo.) I made a second batch with chocola...

great recipe, I added halloween colored peaut m&m's for extra color and crunch. It was a hit.

Easy to make. The grand kids love helping and were statizfied with a pretty treat. Wrap individualy in cello wrap to take to parties. The kids all loved it, but I thought it was way too sweet. F...

This is delicious. I added melted peanut butter chips along with the white chocolate and milk chocolate chips. Next time I'm also going to throw in melted butterscotch chips! I doubled the re...

Loved this recipe, however I thought the candycorn made it a bit too sweet, so I made it without it and was wonderful.