| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Shop |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Harvest Candy Corn Cookie Bark

16 chocolate cream-filled sandwich cookies, coarsely chopped

1/2 cup dry roasted peanuts
1 (12-ounce) package white chocolate chips
1/2 cup candy corn
Brown and orange colored sprinkles

1. Spread chopped cookies, pretzels and peanuts onto a 13 x 9-inch rectangle on lightly greased baking sheet; set aside.
2. 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.
3. Cool until firm, then break into pieces. Store in airtight container at room temperature.

Makes 20 servings.

||| Save this Recipe on Delicious |||