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Candy Corn Cookie Bark
Cookie park topped with white chocolate and yummy candy corn.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
cooling time
1
hour
hour
Total Time
20
minutes
minutes
Servings
14
servings
Calories
264
kcal
Author
Leigh Anne Wilkes
Ingredients
14
whole Oreos
broken up. I used the Halloween ones with the orange filling but regular will work fine
1 1/2
C
pretzels
broken into pieces. I used the small stick pretzels
1
lb.
white chocolate
almond bark or melts found in the bulk food section
1
C
candy corn
brown and orange colored sprinkles
Instructions
Cover a large cookie sheet with wax paper
Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper
Place white chocolate in a container and microwave for 1 1/2 minutes
Stir and then microwave for another 30 seconds until melted and smooth
White chocolate melts faster and burns easier than chocolate
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly
Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet
Do not let it harden
Place cookie tray into refrigerator until set and firm
Remove and gently break bark into small pieces
Store in air tight container
Nutrition
Calories:
264
kcal
|
Carbohydrates:
34
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
6
mg
|
Sodium:
193
mg
|
Potassium:
130
mg
|
Sugar:
24
g
|
Vitamin A:
10
IU
|
Vitamin C:
0.2
mg
|
Calcium:
69
mg
|
Iron:
1.6
mg