Prep Time: 0 hours, 15 minutes
Ingredients:
- 2 cups semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup candy corn
Preparation:
1.Prepare a cookie sheet by lining it with alumium foil.
2. In separate bowls, melt the chocolates in the microwave or over a double boiler.
3. Stir ½ cup candy corn into the dark chocolate, and pour the chocolate onto the foiled pan. Using a spoon or spatula, smooth the chocolate out in an even layer. It does not have to cover the whole pan.
4. Take a spoon and scoop small amounts of white chocolate over the dark chocolate in a random pattern. Use a toothpick or the tip of a knife to swirl the two chocolates together. Don’t swirl too much, you want to be able to see the distinct chocolates in the end.
5. Place the remaining ½ cup candy corn over the wet chocolates, sprinkling randomly and pressing them gently into the chocolate until they adhere.
6. Put the chocolate in the refrigerator for 30 minutes to harden.
7. When the bark is firm, remove it from the foil and break it into pieces.
