Fall Recipe: Candy Corn Cookie Bark

Oooooo- can you imagine two great tastes together.  This could be another great gift idea for holiday party host, or a cookie exchange.  Easy.  Delicious.  What are we waiting for.....

I found this recipe in a dated issue of Bon Appetit from December 2009.  It is called Chocolate Peppermint Bark Cookies-I went Fall on the recipe and added candy corn and fall M&Ms.  I also saw on the web for a recipe for a pretzel-Oreo-candy corn crunch somewhere (there are several recipes if you Google).  I thought, my boys love candy corn, my boys love cookies.  I have a few events I can bring something this week-so I made up a batch and combined the two recipes. This is what I came up with....

I was not impressed with the candy crunch with pretzels-I may try it again in the future, but I absolutely fell in L-O-V-E with the cookie based bark.  It was so easy. 

Creating a cookie base went fast in my mixer-

 I missed the photo op for pressing the dough out in my bar pan (jelly roll baking sheet with sides), baking, and spreading a big handful of semi sweet chocolate chips over the top when finished cooking.  They melt within two minutes so that you can spread it across the top, and add all the goodies.... I used Autumn Mix candy corn (I like love the chocolate bottom ones), Fall colored M&M's (plain), and Fall colored non-perils.  I turned it upside down on my cutting board and used a BIG knife to help cut in random pieces for the platters.

 

Just a fun fall recipe....try it for yourself, give it as a gift, or make with your kiddos...

Candy Corn Cookie Bark

nonstick spray

2 cups all-purpose flour

1/4 tsp. salt

2 sticks unsalted butter, room temp.

1 cup sugar

1 tsp. vanilla extract

1 large egg yolk

6 oz. bittersweet or semi sweet chocolate, chopped

candy corn, other candy

Preheat over 350. Spray a 13x9 metal baking sheet with nonstick spray.  Line with parchment paper leaving ends long to remove cookie, (I did not do this, I just popped cookie out onto a cutting board that was flat again the pan).  Using electric mixer, beat butter until creamy, gradually add sugar until mixture is light and fluffy.  Add vanilla, egg yolk to mixture.  Gradually add flour and salt to butter and sugar mixture. Beat on low just until blended.

Drop by tablespoons onto prepared pan, spacing evenly.  Using moistened fingertips, press dough to form even layer over bottom of pan.  Pierce dough all over with fork.  Bake cookie based until light golden brown and slightly puffed and edges come away from the sides of pan, about 30 minutes.  Place pan on rack; immediately sprinkle chocolate over.  Let stand until chocolate softens, about 3 minutes.  Using an offset spatula, spread chocolate over top of cookie in a thin even layer.  Immediately sprinkle candies and light press into chocolate.  Top with candy sprinkle (non-perils).  Refrigerate to harden chocolate before breaking/cutting in pieces.  Cut in random pieces and stack up on your favorite platter or cake server.

Can be made 1 week ahead, store in refrigerator in tight container.

ENJOY

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