Recipe by Julie G
"A delightful recipe only for those with a incurable sweet tooth! Candy corn mixed with chocolate sandwich cookies and pretzels will please your whole Halloween crowd."
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Halloween-colored chocolate sandwich cookies, chopped
1 1/2 cups
broken small pretzels
1 1/2 pounds
white chocolate, broken into squares
orange and brown sprinkles
I've made this twice, first as directed. I found that the cookies got soggy when the chocolate sat on them, even when stored in an air tight container. Also, the raisins didn't give it that something crunchy I was looking for, but rather were an unpleasant chewy ingredient. So for my second try, I omitted the cookies and raisins, and added redskin spanish peanuts. It was a hit! The peanuts added the crunch that I was looking for and the salt was a good contrast to all of the sweet. This will definately be a new fall, must have, treat!
Too sweet for us.
Yummy! I used 3 bags of white baking chips, which isn't quite 1-1/2 pounds, but it was enough. I added cashews and substituted craisins for raisins. You could really pick and choose all kinds of ingredients to put in it and do different seasonal color schemes. For me, the candy corn is going to be kept to a minimum just for how pretty it is because the chewiness isn't the best with the other ingredients. I laid waxed paper on a baking sheet and spread my ingredients over that then once my candy corn was sprinkled over the top I pressed down with another sheet of waxed paper to embed all the bits into the white chocolate and waited till it was chilled to peel off the paper. It's a really pretty snack and hard to stop nibbling on despite how sweet it is.
Very yummy!!!! All of the textures and flavors were a perfect combination; some crunchiness, chewiness, sweetness, and saltiness. I took the advice of putting it on wax paper, topping it with wax paper, and kind of smashing it all together. Instead of raisins, I used craisins. And I also added 1 cup of peanut M&Ms for crunch and color. I don't think I used the entire amount of candy corn, just enough for effect. And the cookies did not get soggy at all.
After reading many reviews and needing this for a staff party, I opted to use my mini muffin pan to make these. I used paper liners, then dropped in a mini oreo, pretzel pieces, and raisins. I used my smallest cookie scoop to pour over the white coating. Then I pressed in 2 candy corns pieces. These turned out so good, and it was really easy. Now they are all individually wrapped treats. Love the chewy raisins and the salty pretzels. This candy has it all. Great, fun Halloween recipe!
Ok, DO NOT use a chopper to chop the Oreo cookies. Sounds like a time saver right? The cookies become too powdery and will turn your bark grey. (See photo.) I made a second batch with chocolate flavored bark and just broke the cookies into quarters. This worked MUCH better. (I will try this again with the white bark.) I omitted the raisins and the flavor was really good. Great fall gift/recipe. **Also, kudos to Meredith for a beautiful photo.**
great recipe, I added halloween colored peaut m&m's for extra color and crunch. It was a hit.
Easy to make. The grand kids love helping and were statizfied with a pretty treat. Wrap individualy in cello wrap to take to parties. The kids all loved it, but I thought it was way too sweet. For a kids Halloween treat, it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Candy Corn Bark
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 116
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