Line a medium-sized baking sheet with parchment paper, then chop the Oreo cookies and measure the candy corn. Spread ¾ of the chopped Oreos and candy corn on the bottom of the pan.

Place the white chocolate in a microwave-safe bowl and heat in intervals of 30 seconds, stirring in between, until melted and smooth.

Pour the melted white chocolate over the layer of Oreos and candy corn, spreading it evenly with a spatula.

Sprinkle the remaining chopped Oreos and candy corn over the melted chocolate and top with Halloween sprinkles, pressing lightly to stick.

Refrigerate for 30-60 minutes until the chocolate is fully hardened.

Lift the bark out using the parchment paper, place it on a cutting board, and break into irregular pieces.

Store the leftover bark in an airtight container at room temperature for up to a month or refrigerate for longer storage.