This is my favorite time of year! I love all the spooky decorations, the costumes, and of course, the Halloween candy. I would decorate our house to the nines with skulls and pumpkins if my husband would let me, but alas, he doesn't get as into the spirit of the season like I do. And we don't really have that many decorations just yet. We will though. Just wait. Now, I was feeling rather festive today, seeing Jack Skellington in someone's front yard and going through Halloween Town at Disneyland yesterday, so I wanted to make a tasty treat to reflect my holiday cheer! What's the most recognized fall candy? Candy Corn! So I decided to whip up something wickedly sweet and only a little bit spooky to celebrate the coming of my favorite holiday.
Candy Corn Cookie Bark
adapted from The Girl Who Ate Everything
14 whole Oreos (use Halloween-orange Oreos if you can find them! More festive.)
1 1/2 cups pretzels, any shape
16 ounces white chocolate chips
8 ounces semi-sweet chocolate chips
1 cup candy corn
Step one, cover a large cookie sheet with wax paper or parchment paper.
Break up the cookies and the pretzels.
Spread the cookies, pretzels, and 3/4 of the candy corn on the cookie sheet.
Already so festive!
Place the white chocolate chips in a microwave-safe bowl and microwave at 20-second intervals, adding a smidgen (yes, smidgen. Technical term.) of oil to make it spreadable. Do the same for the chocolate as well.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to spread it evenly.
Sprinkle the remaining candy corn and colored sprinkles over the chocolate mix while it's still melted.
Place the cookie tray in the refrigerator until nice and firm.
Remove and gently break bark into pretty small pieces because it's really rich.
Nom nom nom!
The only place suitable for storing such a delectable treat is a candy corn pot!
Happy Halloween! And enjoy!