I’m a fan of the bark.
Not the dog kind. The almond kind. I make a version at Christmas time with dried cranberries, almonds and orange zest, and I also like the one that utilizes leftover candy canes.
But I’d never seen a Halloween bark until I stumbled across this recipe.
Candy Corn Bark
Into a large microwavable bowl, break up one package white almond bark. Microwave in short intervals according to package directions, stirring frequently, until bark is melted and smooth.
Stir in 16 Halloween-colored chocolate sandwich cookies, broken into pieces; 1 ½ cups broken small pretzels; 1/3 cup raisins; 2 cups candy corn.
Spread mixture evenly over a waxed-paper lined cookie sheet to about ¼-inch thickness. While still warm, sprinkle with orange and brown sprinkles.
Let cool until firm. Break into pieces and store in airtight container.