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.