So it’s never too early to start baking with candy corn, right?? Even thought it isn’t “technically” fall yet.. I should feel no shame in jumping head first into fall baking, right??
OK good. I’m glad we agree. Plus today is my birthday.. so I can do whatever I want, right?? Thank you for answering all of my crazy questions.
Well, ever since I was little, the second that candy corn would be in stores my mom would buy at least three bags along with, of course, peanuts. This would be my favorite time of year because we would have my favorite snack in the house again. I am completely addicted to the delicious combo of candy corn and peanuts. You should see the big container sitting in my kitchen filled to the brim with it.. I swear if I brought it to work with me and sat it at my desk.. it would be gone in a day.
So in celebration of my birthday I made my own version of the popular almond bark. Now, this candy corn peanut bark may even beat the deliciousness of the candy corn peanut combo alone. It’s super sweet just like any Halloween/Fall themed baked good should be. I added a little bit of toffee pieces into it too.. the perfect addition!
I cannot confirm nor deny that the three pieces in these pictures were all that was left of the bark.. I may or may not have eaten the rest. I had to make sure it was good enough!
Let the fall baking begin!
Candy Corn Peanut Bark
- 16 ounces almond bark or white chocolate candy melts
- 3/4 cup peanuts ( I used dry roasted)
- 1/2 cup toffee pieces (I used Heath toffee pieces that come in bag in the baking aisle– so convenient!)
- 3/4 cup candy corn
- black, orange and white sprinkles
– Line an 8×8 baking pan with parchment paper
– Spread the peanuts and toffee into the bottom of the baking pan
– Melt chocolate at 50% power in the microwave for 30 second increments, stirring after each time, until melted or over a pot of simmering water continually stirring until melted
– Pour melted chocolate over peanuts and toffee, spreading to cover mixture evenly
– Pour candy corn over mixture while still hot
– Top with black, orange and white sprinkles
– Store in fridge for 30 minutes to harden
– Break into pieces and store in airtight container