Halloween Candy Corn Bars
.
Yield
20 servingsPrep
15 minCook
8 minReady
48 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
chocolate cookies
Halloween-colored, chopped |
* |
| 1 ½ | cups |
pretzels
broken into small sticks |
* |
| ½ | cup |
raisins, seedless
|
|
| 1 ½ | cups |
white chocolate
broken into squares |
*
|
| 2 | cups |
candy corn
|
* |
| 1 | x |
sprinkles
orange and black, as needed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
chocolate cookies
Halloween-colored, chopped |
* |
| 355 | ml |
pretzels
broken into small sticks |
* |
| 118 | ml |
raisins, seedless
|
|
| 355 | ml |
white chocolate
broken into squares |
*
|
| 473 | ml |
candy corn
|
* |
| 1 | x |
sprinkles
orange and black, as needed |
* |
Directions
Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet.
Melt chocolate in a bowl set over a saucepan of simmering water, or in the microwave, stirring frequently until melted.
Remove from the heat while there are still a few chunks, and whisk until smooth.
White chocolate burns easily.
Drizzle white chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly.
Top with candy corn and sprinkles.
Let cool and until firm.
Break into pieces, serve or store in an airtight container.
