Description
A bittersweet dark chocolate slab topped with festive candy corn, creating a balanced autumn treat with a satisfying snap.
Ingredients
Scale
- 12 oz high-quality dark chocolate chips (60-70% cacao)
- 2 tablespoons coconut oil
- 1 cup candy corn
- 1/4 teaspoon sea salt (optional)
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- Combine dark chocolate chips and coconut oil in a microwave-safe bowl.
- Heat in 30-second intervals, stirring in between, until the mixture is completely smooth.
- Pour the melted chocolate onto the prepared baking sheet and spread into a 1/4-inch thick layer using a spatula.
- Press candy corn pieces evenly into the top of the wet chocolate.
- Sprinkle sea salt over the surface if using.
- Refrigerate for 30 to 60 minutes until the chocolate is firm.
- Lift the parchment paper from the tray and break the bark into irregular shards by hand.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American