Candy Corn and Pretzel Bark

Candy Corn and Pretzel Bark
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Line an 8-inch square baking pan with parchment, leaving an overhang on 2 sides.
  2. Heat the chocolate in a double boiler or medium heatproof bowl set over (but not in) a saucepan of simmering water, stirring often, until melted and smooth.
  3. Spread the chocolate in the prepared pan and sprinkle with the pretzels, candy corn, and dried cranberries. Chill until firm, about 1 hour.
  4. Remove the bark from the pan and break into pieces.
By October, 2010

Nutritional Information

  • Per Serving
  • Calories 234
  • Fat 9g
  • Sat Fat 6g
  • Sodium 10mg
  • Cholesterol 105mg
  • Protein 2g
  • Carbohydrate 35g
  • Sugar 30g
  • Fiber 0g
  • Iron 0mg
  • Calcium 41mg
What does this mean? See Nutrition 101 .

Quick Tip

Perugina white chocolate
Alternately, you can microwave the chocolate in a microwave-safe bowl, stopping and stirring every 30 seconds, until melted and smooth.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.