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This super-easy, harvest-themed
cookie and candy corn white chocolate bark is sure to be the
hit of the party!
Harvest
Candy Corn Cookie Bark
- 16 chocolate cream-filled
sandwich cookies, coarsely chopped
- 1/2 cup dry roasted peanuts
(optional)
1 (12-ounce) package white chocolate chips
1/2 cup candy corn
Brown and orange colored sprinkles
- Spread chopped cookies
and peanuts onto a 13 x 9-inch rectangle on lightly greased baking
sheet; set aside.
- Place chocolate in small
heavy saucepan; cook on very low heat until completely melted,
stirring constantly. Pour over mixture in pan; spread with spatula
to evenly coat all ingredients. Top with candy corn and sprinkles;
lightly press into chocolate mixture to secure.
- Cool until firm, then
break into pieces. Store in airtight container at room temperature.
Makes 20 servings.
Flavor Variations:
- Omit peanuts and add 1
1/2 cups mini pretzel twists (coarsely broken).
- Add 1/3 cup raisins, or
other dried fruits such as cherries, cranberries, blueberries
or chopped apricots.
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