If you're up to your ears in leftover candy corn, we have a sweet, salty, and Halloween-appropriate solution: pretzel and candy corn chocolate bark. It may seem intimidating to make, but it's a great place to start for those new to crafting confections as the technique is fairly simple. Essentially, you melt chocolate, spread it thinly on a baking sheet, sprinkle on the toppings, allow it to set, then break it into pieces.
For the best results, try your hand at tempering the chocolate. While the process is a bit fussy, it's completely doable, provided you arm yourself with a trusty candy thermometer and a bit of patience. And this step is crucial if ultraglossy, snappy chocolate bark is what you're after. Fuss-free more your style? Try candy melts. While not exactly the same, they'll harden up glossy without the extra steps. Either way you'll want to try the salty-sweet recipe.
- Line a half-sheet pan with a Silpat or a piece of parchment paper.
- Spread tempered chocolate evenly around the pan, until about 1/8-inch thick. Sprinkle evenly with miniature pretzels, candy corn, and a generous amount of flaky sea salt, if using.
- Allow chocolate to set completely. Break up into 2- to 3-inch pieces, and store in an airtight container in a cool, dry place or in the freezer.
- Desserts, Candy
- North American
- About 1 pound chocolate bark