Recipe By Julie G
Rating
Published Apr 2nd
Prep 10m Cook 10m Additional 30m Ready In 50m
Servings 20 pieces Calories 326.1

A delightful recipe only for those with a incurable sweet tooth! Candy corn mixed with chocolate sandwich cookies and pretzels will please your whole Halloween crowd.

Recipe Ingredients

  • 16 Halloween-colored chocolate sandwich cookies, chopped
  • 1 ½ cups broken small pretzels
  • ⅓ cup raisins
  • 1 ½ pounds white chocolate, broken into squares
  • 2 cups candy corn
  • orange and brown sprinkles

Cooking Directions

  1. 1 Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
  2. 2 Drizzle 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 until firm. Break into pieces and store in an airtight container.

Nutrition Facts

  • Calories 326.1
  • Carbohydrate 50.8 g
  • Cholesterol 7.2 mg
  • Fat 12.9 g
  • Fiber 0.6 g
  • Protein 3.1 g
  • Saturated Fat 7 g
  • Sodium 180 mg
  • Sugar 41.9 g

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Reviews

  1. Easy to make. The grand kids love helping and were statizfied with a pretty treat. Wrap individualy in cello wrap to take to parties. The kids all loved it but I thought it was way too sweet. For a kids Halloween treat it was great.
  2. After reading many reviews and needing this for a staff party I opted to use my mini muffin pan to make these. I used paper liners then dropped in a mini oreo pretzel pieces and raisins. I used my smallest cookie scoop to pour over the white coating. Then I pressed in 2 candy corns - Read more ...
  3. This was fun and festive looking but way too sweet for us!.. My white chocolate began to brown; my fault since I wasn't watching it as close as I should have; it still taste fine but wasn't as white and pretty! Next time I'll just throw the pretzels candycorn and peanuts in a candydish. They - Read more ...
  4. This is delicious. I added melted peanut butter chips along with the white chocolate and milk chocolate chips. Next time I'm also going to throw in melted butterscotch chips! I doubled the recipe but put it in one pan so it made it extra thick.
  5. Ok DO NOT use a chopper to chop the Oreo cookies. Sounds like a time saver right? The cookies become too powdery and will turn your bark grey. (See photo.) I made a second batch with chocolate flavored bark and just broke the cookies into quarters. This worked MUCH better. (I will try this again - Read more ...
  6. Very yummy!!!! All of the textures and flavors were a perfect combination; some crunchiness chewiness sweetness and saltiness. I took the advice of putting it on wax paper topping it with wax paper and kind of smashing it all together. Instead of raisins I used craisins. And I also added 1 cup of peanut M&Ms - Read more ...
  7. Loved this recipe however I thought the candycorn made it a bit too sweet so I made it without it and was wonderful.
  8. Yummy! I used 3 bags of white baking chips which isn't quite 1-1/2 pounds but it was enough. I added cashews and substituted craisins for raisins. You could really pick and choose all kinds of ingredients to put in it and do different seasonal color schemes. For me the candy corn is going to be - Read more ...
  9. great recipe I added halloween colored peaut m&m's for extra color and crunch. It was a hit.
  10. I've made this twice first as directed. I found that the cookies got soggy when the chocolate sat on them even when stored in an air tight container. Also the raisins didn't give it that something crunchy I was looking for but rather were an unpleasant chewy ingredient. So for my second try I omitted - Read more ...
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