From HERSHEY’S Makes 1 cake HERSHEY’S SPECIAL DARK Cocoa adds an extra degree of decadence to this delicious, flourless chocolate raspberry torte recipe. Toasted walnuts…
From JOANN
A sure hit this Halloween!
YOU’LL NEED
Yellow Candy Melts Candy – 10 ounces needed
Orange Candy Melts Candy – 10 ounces needed
Bright White Candy Melts Candy – 10 ounces needed
10 x 15 in. Cake Pan
9 in. Angled Spatula
Assorted Candy Eyeball Sprinkles Tackle Box
Halloween Mini Mega 4-Pack Sprinkles Set
Halloween Tall Shaped 6-Cell Sprinkles
Halloween Tall 6-Cell Sprinkles
3 Bowls for melting candy
Knife
Assorted candies – gummy worms, candy corn, chocolate candy bars
DIRECTIONS
1.Melt candy. Melt yellow, orange and bright white candy, separately in bowls, according to package directions.
2.Chop chocolate bars. Chop candy bars into bite-sized pieces. Set aside.
3.Make bark. Pour candy into pan, keeping colors separate.
4.Smooth candy with spatula, then tap lightly on surface to remove air bubbles.
5.Cover bark as desired with various sprinkles and candies.
6.Chill until set, 20 to 30 minutes.
7.Break into pieces before serving.
TIP
Helpful Tip: Keep pan on warming tray to prevent candy from hardening too quickly.
Find this recipe and more treats at joann.com
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