I can’t believe Easter is almost here! If you haven’t had a chance to make any Easter treats yet, here’s a really easy recipe you can put together quickly–and no baking required! It’s so fun and colorful, too. I based this Easter Egg Bark on my Candy Corn Bark recipe I had posted a few years ago. It’s really yummy, packed with those super-good Cadbury candy-coated mini milk chocolate eggs and Easter M&M’s, along with a colorful dash of sprinkles! Continue reading
I’ve been posting some quick and easy candy corn treats, like Candy Corn “Pay Day” Mix, Candy Corn Trail Mix, and Candy Corn-Peanut Popcorn Balls with Marshmallow Coating. Here’s another super-easy candy corn recipe–Candy Corn Bark! Along with the candy corn, this bark also has mini M&M’s, pretzel twists, and dried cranberries in it. It’s a yummy, simple treat to make–a great combination of sweet-and-salty flavors!
CANDY CORN BARK by NancyCreative
Makes a 9 x 13″ pan
- 2 (12-ounce) packages white chocolate (vanilla) baking chips
- 1 cup bite-size pretzel twists (like Rold Gold Tiny Twists)
- 2/3 cup candy corn
- 1/2 cup M&M’s Mini’s plain milk chocolate candy
- 1/3 cup dried cranberries (or substitute dark or golden raisins)
Line a 9 x 13 ” pan with parchment paper, going up the sides and leaving 2 extra inches of paper on each side (so you can lift the bark out of the pan later); set aside.
In a medium microwaveable bowl or container, microwave the white chocolate chips for one minute, then stop and stir. Continue melting the chocolate in the microwave, stopping and stirring every 30 seconds, until all the chips are melted and smooth, for a total of about 2 to 2 1/2 minutes (be careful not to overheat, or the white chocolate will become clumpy!).
Spread the melted white chocolate evenly in a thin layer in the parchment-lined pan with a large spoon or spatula. Sprinkle pretzels evenly over melted chocolate, pressing pretzels about halfway into the chocolate as you’re placing them. Then do the same with the candy corn, M&M’s, and dried cranberries or raisins (it helps if you have all these ingredients pre-measured so you can sprinkle them on quickly before the chocolate starts to set). Note: Make sure all ingredients are pressed into the melted chocolate, or they will just fall off when you are breaking up the bark later.
Let bark set about 1 hour, or until completely firm (you can chill the bark in the refrigerator to help it set quicker). Lift bark from the pan (with the sides of the parchment paper) and place on kitchen counter. Peel parchment paper from bottom side of bark, breaking bark into pieces as you peel. Serve on a platter or in a bowl, or package into treat bags. Store any extra bark covered in an airtight container at room temperature.
I like this bark because it’s so fun and colorful! Do you have a favorite autumn bark recipe?