Eight to ten years ago, I was a certified candy corn addict. As soon as it hit the store shelves in the fall, I would buy an embarrassing amount and fill the candy jar at home and at my cubicle. Nibble, nibble, nibble all day long. I think I nibbled myself right into candy corn overdose. It’s been a few years now that I can only eat a few handfuls per season; I find the candy corn way, way too sweet. I still like to enjoy a little bit of it, though, and so I figured if I paired it with something salty, it would provide good balance. It definitely worked! The salty pretzels are the perfect accompaniment to the candy corn. I’ve found yet another way to highlight the sweet/salty combination that I love so much.
If you’d prefer a combination even less sweet, you could opt for a base of dark chocolate instead of white chocolate, but I loved the way the colors popped against that white backdrop. In retrospect, what I would change, however, is that in place of the mini chocolate chips (or in addition to), I would sprinkle on some salted peanuts. I think that would be the coup de grâce, for sure.
I am a huge fan of putting candy in something else. Eating candy for candy’s sake is awesome. Using candy to create an even better version of candy? Nirvana. Case in point: Leftover Halloween Candy Bark.
What’s your favorite Halloween candy? (I’m a Reese’s peanut butter cup girl all the way!)
Candy Corn and Pretzel Chocolate Bark
Yield: 8 to 10 servings
Prep Time: 10 minutes
Total Time: 30 minutes
A white chocolate bark loaded with candy corn, pretzels and
mini chocolate chips.
1 pound white chocolate, finely chopped
2 cups mini pretzels
½ cup candy corn
⅓ cup mini chocolate chips
1. Line a baking sheet with parchment paper; set aside.
2. Using a double boiler or the microwave, melt the white chocolate until completely smooth. Pour the melted chocolate onto the prepared baking sheet and use an offset spatula to spread into an even layer about the size of a 9 to 10-inch square.
3. Drop the pretzels, candy corn and mini chocolate chips onto the chocolate and press down slightly. Place the baking pan in the refrigerator for at least 20 minutes, or until set.
4. Using a sharp knife, cut or break the bark into pieces. The bark can be stored in an airtight container in the refrigerator for up to 2 weeks.
(Recipe adapted from Real Simple)