Candy Corn Truffle Bark

Only a few simple ingredients needed to make this unbelievably addictive chocolate bark stuffed with candy corn truffle filling!

Candy corn.

You either love it.

Or you hate it.

To be honest, it’s not my first choice when it comes to candy. I’m more of a chocolate person. Besides that, my high school English teacher kinda ruined candy corn for me when she nicknamed them “circus penises.” Yes, my HONORS English teacher.

Luckily, I’ve been able to get over that little hurtle to create some rather tasty recipes out of the once “boring” ol’ candy corn. For all you circus peni–ahem…candy corn haters out there, did you know that when you melt candy corn and peanut butter together, it tastes JUST like the inside of a Butterfinger? Believe me, my mind nearly exploded into a million baJillian pieces (see what I did there?) last year when I decided to give it a try with my Butterfinger Fudge…

Seeing as my Butterfinger Fudge was my most pinned recipe last year, I decided to create yet another recipe centered on those lovely little circus penises. Ok, I’ll stop…but it’s so fun to say!

For those who liked my fudge recipe, wait until you try out this super duper, cutie-pa-tootie Candy Corn Truffle Bark!

You could definitely fool your harshest candy corn critics with this recipe. It’s the perfect way to repurpose leftover candy corn and transform it into something that’ll knock your socks right off. 

As I’m sure I’ve mentioned before in previous posts, chocolate bark is my favorite candy to make since there’s no individual shaping or dipping involved. You also don’t end up with messy chocolate-coated fingers, which isn’t necessarily a bad thing…

This chocolate bark couldn’t be any easier to make. It’s really only 3 ingredients when you consider that the sprinkles and M&Ms are optional. For me, sprinkles and M&Ms are NEVER optional. It’s sort of impossible to get over how cute they make the bark look too.

Aside from how adorable this bark turned out, the taste was even better! It’s basically a cross between Butterfinger bars and Reese’s cups. It tastes like a more peanut buttery Butterfinger bar, and the texture is like biting into a Reese’s cup, which is perfect for those who prefer not to have pieces of Butterfinger cemented into the crevices of their teeth. It’s like eating a Butterfinger that melts in your mouth.

Mmmmmm…..

In other words…it’s the perfect Butterfinger bar. 

To get started, line a baking sheet with wax paper; set aside. Melt 8 ounces of yellow candy melts according to package instructions, then pour onto the lined baking sheet. With an offset spatula, smooth out into a rectangle, measuring at about 8″x12″. Allow chocolate to set in the refrigerator for about 10 minutes while you work on the truffle filling.

In a food processor, add 1 1/4 cups of candy corn and pulse until candy corn is softened and broken up into smaller pieces. Add 1 cup of peanut butter and blend until the peanut butter and candy corn are thoroughly combined and mixture just begins to ball up like dough.

Scoop truffle filling evenly over the set chocolate and use a rubber spatula to gently press the filling into an even layer. Melt 7 ounces of white candy melts. Pour on top of truffle layer, making sure to get an even layer that covers all of the truffle mixture. Add M&Ms and sprinkles, as desired. Refrigerate for at least one hour to allow bark to set up.

Once set, peel bark from the wax paper and break/cut into as many pieces as desired. Store Candy Corn Truffle Bark in an airtight container at room temperature for up to 1 week.

Candy Corn Truffle Bark

Only a few simple ingredients needed to make this unbelievably addictive chocolate bark stuffed with candy corn truffle filling!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Setting Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 6 Servings

Ingredients

  

• 8 ounces yellow candy melts
• 1 ¼ cup candy corn
• 1 cup creamy peanut butter
• 7 ounces white candy melts
• Sprinkles
• Candy Corn M&Ms

Instructions

 

• Line a baking sheet with wax paper; set aside.
• Melt the yellow candy melts according to package instructions, then pour onto the lined baking sheet. With an offset spatula, smooth out into a rectangle, measuring at about 8"x12". Allow chocolate to set in the refrigerator for about 10 minutes while you work on the truffle filling.
• In a food processor, add candy corn and pulse until candy corn is softened and broken up into smaller pieces. Add peanut butter and blend until the peanut butter and candy corn are thoroughly combined and mixture just begins to ball up like dough.
• Scoop truffle filling evenly over the set chocolate and use a rubber spatula to gently press the filling into an even layer.
• Melt white candy melts. Pour on top of truffle layer, making sure to get an even layer that covers all of the truffle mixture. Add M&Ms and sprinkles, as desired. Refrigerate for at least one hour to allow bark to set up.
• Once set, peel bark from the wax paper and break/cut into as many pieces as desired. Store Candy Corn Truffle Bark in an airtight container at room temperature for up to 1 week.