18 October 2012

Recipe: Candy Corn Cookie Crunch (updated)

Candy Corn Cookie Crunch by polymathamy
Candy Corn Cookie Crunch by polymathamy
I made the Candy Corn Cookie Crunch last night and brought it to work today! I used mini Ritz crackers instead of pretzels, but the almond bark didn't stick wellto the flat crackers. I also used mixed candy corn - regular and "chocolate" - as well as regular Oreos. Everyone loved it and was definitely buzzing on all the sugar!

The second time I made it, I used a much better combination of pretzel sticks and caramel candy corn. It was all eaten before I could take a picture! One of my co-workers dubbed it C4, an explosion of flavor!

Here is my adapted version:

Candy Corn Cookie Crunch
adapted from Scrambled Hen Fruit

2 heaping cups broken pretzel sticks (don't use mini Ritz crackers like I used in the picture - the candy coating just wouldn't stick to them)
24 Oreos, cut into quarters (freeze slightly before cutting to firm up the cream centers)
1 cup peanuts
2 cups candy corn, divided (caramel candy corn is even better than regular)
24 oz (1.5 pounds) almond bark or vanilla candy coating or white chocolate
3/4 cup Peanut M&Ms (fall colors)
1/2 cup Reese's Pieces

Cover 2 cookie sheets with waxed paper. Spread the crackers or pretzels, broken cookies, peanuts, and half of the candy corn on the 2 prepared cookie sheets (half of each ingredient on each cookie sheet). Melt the candy coating until smooth, according to package directions.

Drizzle the melted candy coating over the cookie mixture. Before it sets, sprinkle on the remaining candy corn, M&Ms, Reeses Pieces, and sprinkles. Let the tray chill on the counter for an hour or until set (you may place the tray into the refrigerator to speed this process if needed). Break into pieces and enjoy!

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