Line a cookie sheet with parchment paper and set aside. Prepare and set aside your toffee bits, candy corn and chopped candy corn. Melt white chocolate chips in the microwave. Once white chocolate is completely melted reserve 1 cup of the melted chocolate in a separate bowl and stir the chopped candy corn and toffee bits into the remaining 2 cups of melted white chocolate. Spread it onto the prepared cookie sheet as thin as you can without leaving any holes in the layer.
Melt the dark chocolate and immediately spread melted chocolate over the white chocolate/toffee/candy corn layer. Swirl the reserved white chocolate over the chocolate layer. Use a toothpick to draw lines through the surface for decorative swirls. Drop the whole candy corn on the surface of the bark (drop strategically, using as much or as little candy corn as desired). Transfer bark to refrigerator and allow to chill for at least 30 minutes to speed up the setting process. Cut/break bark into piece using a knife. If chocolate is too difficult to cut, allow to sit at room temperature for 10 minutes before cutting.