One of the best parts of Halloween is being surrounded by what seems like an endless amount of candy for days on end. You can’t escape it, but why try?
After the supply of Tootsie Roll lollipops and Snickers bars has been exhausted, there’s always one traditional Halloween treat left: the ever-faithful candy corn. This delicious user-submitted recipe makes use of those candy pail leftovers and common sweets you have right in your kitchen.
Even if you’re too old to go door to door begging for sweets, you don’t have to miss out completely. And if your kids aren’t too candied out, let them join in on the fun!
Candy Corn Cookie Bark
We guarantee all bark and no bite.
16 Halloween Oreo Cookies (chopped)
1 1/2 cup broken pretzels
1/3 cup nuts
2-6 oz packages white choc or chips
1/2 cup candy corn
1/4 cup brown & orange sprinkles
Feel free to substitute candy ingredients.
Spread chopped cookies, pretzels and nuts on a greased cookie sheet (13x9). In a saucepan, heat white chocolate until melted on lowest heat. Stir constantly.
Drizzle over cookie mixture, spread evenly to coat. Top with candy corn & sprinkles. Lightly press into the chocolate. Cool until firm. Break into pieces.
Store in an airtight container at room temperature.
Sorry Cuisinart - the best thing to do with candy corn is throw it out, not add more unhealthy ingredients to make something high in sugar and fat to eat - permfloat