Check out this amazing Candy Corn Bark that is perfect for Fall parties.
Over the past year, you’ve seen me post various varieties of my toffee bark. My latest version is based off a favorite fall snack of mine~ candy corn and dry roasted peanuts. Throw in some chocolate and a few more ingredients and you have this candy corn bark.
Have you ever had cracker toffee bark? It is such an amazing combination of flavors. Who would have ever thought that saltine crackers could make a delicious sweet treat? I was skeptical at first, but I was immediately sold. You don’t even taste the crackers. It’s so hard to explain the taste. It’s so addicting that it’s like a drug. That is why we call it crack. Broken apart cracker bark is CRACK!
Candy Corn Bark
The ingredients for this are saltine crackers, butter, brown sugar, semi-sweet chocolate chips, candy corn, and dry roasted peanuts.
I took these to my son’s marching band competition and he walked around and shared with his friends. They loved it and understood why we call it crack. No one could eat just one piece. This is definitely one of my favorite versions of this toffee bark!
The candy corn and peanuts go great together! Doesn’t this look fantastic?
- Saltines (1+ sleeves depending on the size of your cookie sheet)
- 2 sticks (1 cup) butter
- 3/4 cup brown sugar
- 12 oz bag semi-sweet chocolate chips
- candy corn
- dry roasted peanuts
Preheat oven to 400 degrees.
Spray a jelly roll pan (cookie sheet with little lip around the edge) with cooking spray. I use a cookie sheet liner instead.
Arrange crackers to cover the bottom of the sheet.
Melt butter, add the brown sugar and boil for 3 minutes.
Pour over the saltines and put in the oven for 5 minutes.
Remove the tray from the oven and sprinkle chocolate chips on top.
When the chips look glossy (about 2 minutes) spread the melted chips evenly across the top.
Sprinkle candy corn & peanuts on top. Press in place.
Refrigerate for about an hour or until hard.
Break apart and share!
Amount Per Serving: Calories: 85Sugar: 14g
This recipe was first posted here at Diana Rambles on 25 Sept 2013.