Staff Reporter Taylor Moore
Ingredients
- 16 Halloween-colored chocolate sandwich cookies, chopped
- 1 1/2 cups broken pretzels
- 1/3 cup raisins
- 1 1/2 pounds white chocolate, broken into squares
- 2 cups candy corn
- orange and brown sprinkles
Directions
- Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of close to boiling water, stirring frequently until melted. Remove from the heat while chunky, and stir until smooth.
- Drizzle chocolate with a spoon over the bark in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and enjoy!
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