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Peanut Butter Swirl Chocolate Candy Corn Bark

Servings 10 -12 pieces


  • 1 12 oz bag Ghirardelli Dark Chocolate Melting Wafers
  • 2 tbs creamy peanut butter melted
  • 2 tbs sprinkles
  • 1/4 cup peanut butter cup candy corn
  • 1/4 cup reese's pieces


  • Line a large baking sheet with parchment paper.
  • Melt chocolate wafers in the microwave at 30 second intervals until smooth. Pour onto prepared baking tray and smooth out into a large rectangle until 1/4 inch thick. Drop spoonfuls of peanut butter on top and swirl with a butter knife. Working quickly because the chocolate dries very fast, sprinkle candy and sprinkles on top and gently press down so they fit snug into the chocolate. Allow to rest for 10 minutes at room temperature until hardened. Snap the bark into pieces with your hands or cut with a knife.
  • Peanut Butter Swirl Chocolate Candy Corn Bark will stay fresh for up to one week stored in an airtight container in the refrigerator. (It needs to be stored in the refrigerator so the peanut butter stays solid.)