Candy Corn and Pretzel Bark
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 1/2 pound white chocolate, chopped
- 1 cup miniature pretzels
- 1/2 cup candy corn
- 1/3 cup dried cranberries
Directions
- Line an 8-inch square baking pan with parchment, leaving an overhang on 2 sides.
- 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.
- Spread the chocolate in the prepared pan and sprinkle with the pretzels, candy corn, and dried cranberries. Chill until firm, about 1 hour.
- Remove the bark from the pan and break into pieces.
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
.
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Quick Tip
Alternately, you can microwave the chocolate in a microwave-safe bowl, stopping and stirring every 30 seconds, until melted
and smooth.
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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.
