Bonus Recipe! Getting Ready for that sugar high known as Halloween

What’s the best thing about Halloween? Well okay, there are actually too many things to name, but near the top of the list is the fact that gorging yourself on those delicious little marvels of sugary goodness known as Candy Corn is not only permitted, it’s practically required!

And while there is nothing better than enjoying them straight from the bag, we thought we’d experiment a bit and see if there was something we could do to kick it up a notch…and boy, did we kick.

Candy Corn Clusters

1 package of vanilla flavored Candy Quik (or any white melting chocolate)
2 cups of candy corns
2 cups of tiny pretzel sticks, broken in half
1 cup white chocolate chips

Melt Candy Quik in a large sauce pan over low heat (around 3 on three on the dial), stirring regularly.

Each Candy Quik package is made up of eight sections

(four shown above), so if you want to cut down on the recipe,

it's easily divisible by four.

Once the chocolate is smooth, turn off the heat and gently mix in the candy corns and pretzels.

Remove pan from heat and stir in the white chocolate chips (they may get a little melty).

Drop mixture by spoon into clusters and a wax-paper covered cookie sheet.

Put sheet in the refrigerator or freezer for 5-10 minutes to allow chocolate to seize.

Once hardened, remove clusters from the wax paper and package to share or enjoy.  Makes between 2 1/2-3 dozen.

WARNING: Be careful eating more than one at a sitting, unless you have padded walls to bounce off of.

Variation – you could use the “Indian Corn” (brown, orange, yellow) instead of traditional Candy Corn with milk chocolate melting bark and dark chocolate chips.