Fall recipes to do this season.
Chocolate, Pretzel and Candy Corn Bark
Yield: 8 servings or more
8 ozs bittersweet or semisweet chocolate, chopped
1 tbsp vegetable shortening
1 cup of pretzels
1/2 cup to 1 cup of candy corn
1/2 cup white chocolate (either morsels or bar)
Line a small baking sheet with aluminum foil.
In a medium size microwave safe bowl, combine chocolate pieces and shortening. Microwave for 60 to 90 seconds, stir. If not melted, repeat, stirring after every 30 seconds to prevent scorching. When only small lumps remain, remove from the microwave, and stir until completely melted.
Spread chocolate mixture into a 12 x 8 inch rectangle. Top with pretzels and candy corn, pressing gently to adhere. The kids would be great for this job. Melt white chocolate and drizzel over candy corn mixture. Place baking sheet on a wire rack. Let stand in a cool place until completely firm for about 4 hours or place the baking sheet into the fridge for about 1 hour. (My fridge is a Sub-Zero so in 20 minutes it was ready). Break into pieces, store in a airtight container in a cool, dry place. The kids will love it as well as the adults.