Cover a cookie sheet with parchment paper and set aside.
Melt chocolate according to package.
Pour over parchment paper and spread out with rubber spatula until it is ⅛” thick.
Place candy corn pieces randomly onto the white chocolate.
Lastly, sprinkle the sprinkles all over the chocolate and press down a little on the candy corn so that they don’t fall off when chocolate has hardened.
Refrigerate for 30 minutes.
Once the chocolate is all the way hardened it’s ready to be broken into pieces.