I’m sitting in the doctor’s office (groan), where the selection of magazines is pathetic. PATHETIC. So, I’m reading US Weekly or one of the tabloid rags…and there’s a bunch of blurbs in there about Halloween and Halloween candy.
“Candy corn is one of the most popular Halloween treats, but very few people actually like it.”
Is this true? (Remember, this is a gossip magazine, so I am incredibly skeptical.) Why would they diss the corn?
So I took a little pole amongst the moms at school and my neighbors. US Weekly, I don’t know who’s your source, but apparently they weren’t lying. I got a thumbs down from everyone. Apparently candy corn is too sweet. Too sweet?? I know not of which you speak. Bwahahahahaha.
However, when I asked a bunch of Kindergartners, it was a unanimous “YES! Candy Corn is awesome!” And personally, I think a lot five and six year olds are smarter than most grown ups.
So, this is for the kids. And me.
Halloween Candy Corn Pretzel Bark
Serves 24-36 if broken into 2-3 inch pieces
Prep time: 10 minutes
Cool time: 15-20 minutes
• 24 ounces white chocolate baking squares, chopped
• 2 cups thin salted pretzel sticks, broken into pieces
• 2 cups candy corn
Line a baking sheet with waxed paper or parchment paper.
Place white chocolate in a large microwavable bowl and melt in the microwave for 1 minute; stir. Microwave at additional 15 second intervals, stirring until smooth. Stir in pretzels and candy corns. (Press in additional pretzels and candy corns for added color, if desired.)
Spread onto the lined baking sheet. Chill in the freezer for 15-20 minutes until set. Break into pieces. Refrigerate in an airtight container.
(adapted from my Cranberry Almond Bark)