In a double boiler, melt the dark chocolate until smooth.
Add pecans to dark chocolate and stir until combined.
Pour dark chocolate onto baking sheet and spread smoothly until about 1/4-1/8 inch thick.
In double boiler, melt white chocolate until smooth.
Using a spoon, drizzle white chocolate across dark chocolate.
Sprinkle top of chocolate with sprinkles of choice.
Sprinkle candy corn evenly across top of chocolate.
Place baking sheet of chocolate in a cool dry place to set. Allow the chocolate to cool and set completely. You can also place this into the refrigerator for about an hour to set.
Once the bark has completely set, remove from the pan and break into pieces.
Notes
If you have leftover bark, I recommend storing in an airtight container in the freezer.Weight Watchers Freestyle Points: 19