Tuesday, October 18, 2011
Halloween Candy Corn Bark
This was just so cute, I couldn't NOT make it.
Oh yeah, it IS sweet. But, it's candy, you know!
I saw some cute pictures on Pinterest and loved the idea shown. So out I went to get almond bark 'melts' which you can buy at almost any craft store in the baking section. The 'melts' melt a bit better than white chocolate chips, and somehow, they are not as sweet.
Use your imagination on toppings... I used the candy corn, some mini chocolate chips, Partridge Farm's mini chocolate fish cookies and salty, toasted sunflower chips. Try to keep a balance of sweet and salty and crunchy... don't use all sugary treats unless you want a super sweet candy. You could any number of goodies that you like, just try to keep the scale small. You really only need a 1/4 cup to a 1/2 cup of any of the toppings, so that makes it easy to find any small bags of candies. I had lots of leftovers, but I can use the sunflower seeds for salads, the chocolate chips for many things and those chocolate cookies... I will eat.
As long as you are at the craft store, buy those little treat bags, you're going to package this stuff up so that you stop eating it. I had my hubby take all these to work today, much, much safer that way.
Makes about 20-25 mini bags of bark, about 2" pieces
1 lb. white chocolate "melts" or white chocolate chips
1 cup candy corn
1/4 cup mini chocolate chips, or chocolate sprinkles
1/2 cup chocolate fish cookies
1/4 cup toasted, salted sunflower seeds, or peanuts
In a glass bowl, microwave on high the white 'melts' for 1 minute. Stir thoroughly and microwave 30 seconds more. Stir again. Microwave again if you need to. Don't over do it, if it gets too hot, you will make it seize up. Spread out on a piece of parchment paper, wax paper, silpat or even a plain baking sheet. Working quickly spread it out evenly, I gave my pan a couple of good smacks on the counter to make it super flat.
Add the candy corn, making sure to evenly distribute. I had to contain myself, I kind of wanted to fling them all on, but I carefully arranged them...
Sprinkle on the rest of the toppings. Carefully pat down the toppings so that you are sure they are stuck into the white topping. I placed another piece of wax paper on top, and lightly pressed down, but its not necessary to do that.
Cool in the fridge for 15-20 minutes. It should then hard enough to break into pieces.