It’s that time…. with candy bowls popping up everywhere you look and entire aisles devoted to it in your local stores, it’s hard to keep your mind from wandering to all of the wonderful possibilities that Halloween candy season brings.
I’ve had this recipe bookmarked for a couple of years and just hadn’t gotten around to making it. Once again, I find myself wondering why in the world I would wait so long… sure, this is a sugar coma waiting to happen, but it’s salty and sweet and AMAZINGLY good.
Is this beautiful terrain or what? It makes my mouth water (and my blood sugar spike) just looking at it. YUM. I won’t tell you how many pieces I’ve already eaten.
No need to wait until Halloween is over to make this (though it would be a great way to use up some of that extra candy). And you can certainly vary the candy elements to suit your tastes. Go ahead… make it today… and then schedule yourself for a couple of extra hours at the gym.
(recipe adapted from Recipe Girl)
appprox. 20 halloween oreos broken into various sized pieces, divided
1 1/2 cups mini pretzels
1 cup candy corn, divided
1 1/2 cups Reese’s Pieces
28 ounces (two bags) white chocolate candy melts
Line a large cookie sheet with waxed paper. Spread 3/4 of cookies, pretzels, and 3/4 cup of the candy corn onto the waxed paper.
Place candy melts in a microwave safe measuring cup and heat in microwave at 50% power in 30 second intervals until completely melted.
Drop melted chocolate immediately over cookie mixture, spreading with an offset spatula to coat evenly. Top with reserved cookies, candy corn and Reese’s Pieces, working quickly before chocolate hardens.
Place into refrigerator until firm. Remove and gently break apart (or use a sharp knife to press into the cookie bark – it will break apart easily) into small pieces for serving. Store in airtight container.