Eat, Drink, be Scary!
Halloween Bark 1 (the one Jodi made)
1 bag milk chocolate chips
3 Kit Kats (3 full size packages, 6 individual bars), crushed
3/4 cup pretzels (slim rods or regular)
1/3 cup candy corn
Melt chocolate chips my microwaving for 40 seconds at a time and stirring vigorously in between each zapping. Stir hard – you’ll find they start to melt from their own heat, and this will keep them from burning. Lay out a baking sheet with a piece of parchment paper over it. Pour melted chocolate into baking sheet and add Kit Kats, pretzels, and candy corn all over. Place in refrigerator for 30 minutes to set.
Recipe is from sweetcsdesigns.com
Halloween Bark 2
12-14 orange and black sandwich cookies, broken up into large chunks
1 cup pretzels, broken into pieces
1 pound almond bark or white chocolate melts
1 1/2 cups candy corn
20-30 candy eyeballs
1-2 tablespoons of a variety of Halloween food sprinkles.
Melt almond bark according to package. I slowly melted mine in a sauce pan over a low heat, until smooth and shiny. Make sure to stir frequently to prevent burning. In the meantime, cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 1 cup of the candy corn onto the prepared cookie sheet. Drizzle the melted chocolate over the cookie mixture, spreading with spatula to coat evenly. Quickly sprinkle remaining candy corn, candy eyeballs and food sprinkles over the almond bark while it is still wet. Place cookie tray into refrigerator until set and firm. Break into small pieces and enjoy!
This recipe is from FamilyFreshMeals.