Bonus Recipe #2: The Return of Candy Corn

So last week we kicked it up a notch on the candy corn meter and were feeling pretty proud of ourselves, until our friend Jenn said, "oh yeah, I'll see your kick and raise you a wha-bam!"  It was pretty impressive, and since she offered to share her recipe and how-tos, we'd thought we'd give her some feature time on the blog.  So may we present...

Candy Corn Bark

16 Golden Oreos, chopped
1-1/2 cups broken small pretzels
1/3 cup peanuts
1-1/2 pounds white chocolate, broken into squares
2 cups candy corn
Halloween sprinkles (or chocolate jimmies)

Lightly grease a small baking sheet and evenly spread out the cookies, pretzels and peanuts.

Put the chocolate in a bowl set over a pan of simmering water and, stirring frequently, melt until smooth.

You can also melt the chocolate in a thick bottom saucepan over low heat or in the microwave. If you nuke it, remove from the heat while there are still a few chunks and then stir until smooth. Watch very carefully because white chocolate burns more easily than milk or dark chocolate.

Once melted, drizzle the chocolate with a spoon over the crunchies on the baking sheet.

this is Beau, Beauregard Crumpler, who generously offered to "taste test" the product before it was ready, that Beau, he is quite the giver



Spread it out until the top is flat and everything is evenly coated.

Cover with candy corn and sprinkles.

Let it cool until it firms up and then break into pieces and store in an airtight container...or shove it into your face until the sugar coma hits, then store it in an airtight container.