Candy Corn Bark | Recipe of the Week

1. Spread the cookies, pretzels and raisins evenly onto a lightly greased, small baking sheet. Melt the chocolate in a bowl, set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily. 2. Drizzle the chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

October 27, 2010 5:44 pm

Yield: 20 pieces

Ingredients

16 Halloween-colored chocolate sandwich cookies, chopped

1 1/2 cups broken small pretzels

1/3 cup raisins

1 1/2 pounds white chocolate, broken into squares

2 cups candy corn

Orange and brown sprinkles

Directions

1. Spread the cookies, pretzels and raisins evenly onto a lightly greased, small baking sheet. Melt the chocolate in a bowl, set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

2. Drizzle the chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

By: Julie G., www.allrecipes.com