Melt 7 squares of vanilla almond bark in the microwave. Heat for 1 minute and 30 seconds, stir and then continue heating and stirring at 15 second intervals until smooth.

Spread into a foil lined 9×13 inch pan and allow the almond bark to set.

Melt 2 cups of candy corn in the microwave. Heat for 1 minute, stir and then continue heating and stirring at 15 second intervals until smooth. Mix in 1 container of vanilla frosting.

Spread the mixture over the vanilla almond bark layer.

Top with 1 cup of chopped candy corn. Gently press the candy corn down into the truffle layer.

Melt 5 pieces of vanilla almond bark in the microwave. Heat for 1 minute and 30 seconds, stir and then continue heating and stirring at 15 second intervals until smooth.

Spread in a thin layer over the candy corn layer.

Top with orange and yellow sprinkles.

Allow the candy corn bark to set. Remove the bars from the pan by lifting with the foil and then cut into pieces.