Thursday, October 29, 2009

Candy Corn Bark

All sweet, all sugar -- perfect for Halloween.

16 Halloween-colored chocolate sandwich cookies, chopped
1 1/2 cups broken small pretzels
1 1/2 pounds white chocolate, chopped into small pieces
2 cups candy corn

(If I were making this for me, I'd add chopped peanuts since I think nuts (peanuts, hazelnuts, pecans, walnuts) enhance pretty much any sweet dish. Since it's for kids who may or may not have peanut allergies I didn't add any. If I were making this for me, I'd also use semi-sweet chocolate instead of white chocolate since white chocolate is not chocolate at all. It's candy and that's great but it's not chocolate.)

Line a medium-ish sized baking sheet with parchment paper, waxed paper, or a silpat.

Melt white chocolate in a double boiler over low heat. Or melt it in your microwave if you know your microwave really well and you're on good terms with it. I put the chopped white chocolate in a bowl and microwaved it for about 20 seconds, then stirred, then another 20 seconds, then stirred, repeat, repeat. White chocolate can burn - it gets all clumpy and gray looking - in a second so watch it closely. Take it out before it's completely melted and stir it for a bit and it should be fine.

While you're negotiating with the microwave, spread the pretzels and cookie pieces on the prepared baking sheet.

Pour the melted chocolate over the pretzel and cookie pieces. Spread with a spatula (don't worry about getting it smooth) and top with candy corn. Let sit until it hardens and and break or cut into pieces.

I filled clear cellophane bags with a few pieces and tied them with orange and black raffia, which I then failed to take a photo of. The kids seemed to like them at the Trunk or Treat.

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