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Halloween Bark Recipe

A Sweet and Salty Solution For Leftover Candy Corn

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.

Sweet and Salty Chocolate Bark

Adapted from Real Simple

Black and Orange Bark Recipe

Ingredients

  1. 1 pound dark chocolate, tempered, or candy melts
  2. 2 cups minipretzels
  3. 1 cup candy corn
  4. Flaky sea salt, optional

Directions

  1. Line a half-sheet pan with a Silpat or a piece of parchment paper.
  2. 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.
  3. 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.
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