Line a baking sheet with parchment paper; set aside.
Using a double boiler or the microwave, melt the white chocolate until completely smooth. Pour the melted chocolate onto the prepared baking sheet and use an offset spatula to spread into an even layer about the size of a 9 to 10-inch square.
Drop the pretzels, candy corn and mini chocolate chips onto the chocolate and press down slightly. Place the baking pan in the refrigerator for at least 20 minutes, or until set.
Using a sharp knife, cut or break the bark into pieces. The bark can be stored in an airtight container in the refrigerator for up to 2 weeks.