Candy Corn Cookie Bark

Cookie park topped with white chocolate and yummy candy corn.
Course Dessert
Cuisine American
Keyword candy corn cookie bark
Prep Time 15 minutes
Cook Time 5 minutes
cooling time 1 hour
Total Time 20 minutes
Servings 14 servings
Calories 264kcal
Author Leigh Anne Wilkes


  • 14 whole Oreos broken up. I used the Halloween ones with the orange filling but regular will work fine
  • 1 1/2 C pretzels broken into pieces. I used the small stick pretzels
  • 1 lb. white chocolate almond bark or melts found in the bulk food section
  • 1 C candy corn
  • brown and orange colored sprinkles


  • Cover a large cookie sheet with wax paper
  • Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper
  • Place white chocolate in a container and microwave for 1 1/2 minutes
  • Stir and then microwave for another 30 seconds until melted and smooth
  • White chocolate melts faster and burns easier than chocolate
  • Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly
  • Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet
  • Do not let it harden
  • Place cookie tray into refrigerator until set and firm
  • Remove and gently break bark into small pieces
  • Store in air tight container


Calories: 264kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 193mg | Potassium: 130mg | Sugar: 24g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1.6mg