Melt the candy corn: In a microwave-safe bowl, add the candy corn and heat in 30-second intervals, stirring between each until completely melted. Be careful not to overheat the candy corn to avoid burning.

Mix with peanut butter: Once the candy corn is melted and smooth, immediately add the peanut butter. Stir quickly to combine the mixture into a smooth, creamy texture. The heat from the melted candy corn will soften the peanut butter, making it easier to mix.

Form the bark base: Spread the candy corn and peanut butter mixture evenly onto a parchment-lined baking sheet, creating a thin layer.

Melt the chocolate: In another microwave-safe bowl, melt the semi-sweet chocolate chips in 20-30 second intervals, stirring until smooth. Make sure the chocolate is fully melted and glossy.

Layer the chocolate: Pour the melted chocolate over the peanut butter and candy corn base, spreading it evenly with a spatula. Let the chocolate layer cover the entire surface for a rich, indulgent finish.

Cool and set: Place the bark in the refrigerator for about 30 minutes to an hour, or until the chocolate has fully set and hardened.

Break into pieces: Once the bark has set, remove it from the refrigerator and break it into bite-sized pieces using your hands or a knife.

Serve and enjoy: Your Peanut Butter Candy Crunch Bark is ready to enjoy! To keep any remaining portions fresh, transfer them into a sealed container. You can store it at room temperature for a short time or refrigerate it for extended freshness.