Ingredients
Scale
- 4 ½ cups white chocolate chips (divided into three 1 ½ cup portions)
- ¾ cup heavy cream (divided into three ¼ cup portions)
- 3 tsp vanilla extract (divided into three 1 tsp portions)
- 3 tbsp honey (divided into three 1 tbsp portions)
- Yellow gel food coloring
- Orange gel food coloring
- 24 pieces of candy corn
Instructions
- Line a 9×5 loaf pan with aluminum foil and butter it.
- Melt 1 ½ cups chocolate chips, ¼ cup cream, 1 tsp vanilla, and 1 tbsp honey; add yellow food coloring and pour into pan, refrigerate for 30 minutes.
- Repeat the melting process with orange food coloring and pour over the yellow layer; refrigerate for another 30 minutes.
- Melt the remaining chocolate, cream, vanilla, and honey, pour over the orange layer; chill for 15 more minutes.
- Press candy corn into the top and refrigerate for at least 2 hours.
- Allow to sit at room temperature for 15 minutes, lift from pan, cut into squares, and serve.
Last Step:
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Store leftovers in an airtight container in the fridge for up to 2 weeks.
Can freeze for up to 3 months if well-wrapped.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 12g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg