Candy Corn Pretzel Bark
This sweet, salty, chewy, and crunchy bark is a great way to use up some of your Halloween candy corn.
Servings: 12 servings
Ingredients
- ½ cup (100g) candy corn chopped or whole
- 1 cup (40g) pretzels broken into pieces
- 12 ounces white chocolate chopped
Instructions
- Line an 8" x 8" baking pan with foil, leaving an overhang, and spray with non-stick cooking spray. Set aside.
- Chop candy corn and pretzels into desired sizes. Set aside.½ cup (100g) candy corn, 1 cup (40g) pretzels
- In a medium saucepan over low heat, melt the white chocolate. If using white chocolate chips, add 1 teaspoon of shortening to keep everything smooth. Pour into prepared pan and spread evenly with a spatula or knife.12 ounces white chocolate
- Sprinkle chopped candy corn and pretzels onto white chocolate. Using a piece of wax or parchment paper, press down on candy corn and pretzels. Allow to cool in refrigerator for 10 minutes.
- Lift bark using foil overhangs out of pan and, using a sharp knife, cut into desired size pieces. Bark can be kept in an airtight container at room temperature up to 5 days.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 205kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 128mg | Potassium: 96mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 0.4mg
