An incredible chocolate recipe, which is perfect for those who have a sweet tooth. White chocolate is poured over broken chocolate cookies, salted pretzels and raisins, before being scattered with candy corn and sugar sprinkles, then allowed to set. Don't be put off by the presence of the salted pretzels, the sweet and salty element, works wonders in this recipe!
Candy corn is an American confection. You can purchase candy corn online. If orange and brown sugar sprinkles are unavailable, use traditional sugar sprinkles.
AMAZING!!!! will make again, and again, and again!!!! didn't use candy corn, just used a load of different sweets, drizzling the chocolate didn't work so I just poured it over everything other than the sweets and mixed it all up till coated, spread it on a tray and spread the sweets over the top and left to cool. - 20 Dec 2013
I've made this twice, first as directed. I found that the cookies got soggy when the chocolate sat on them, even when stored in an air tight container. Also, the raisins didn't give it that something crunchy I was looking for, but rather were an unpleasant chewy ingredient. So for my second try, I omitted the cookies and raisins, and added redskin spanish peanuts. It was a hit! The peanuts added the crunch that I was looking for and the salt was a good contrast to all of the sweet. This will definately be a new fall, must have, treat! - 28 Sep 2006 (Review from Allrecipes US | Canada)
Yummy! I used 3 bags of white baking chips, which isn't quite 1-1/2 pounds, but it was enough. I added cashews and substituted craisins for raisins. You could really pick and choose all kinds of ingredients to put in it and do different seasonal color schemes. For me, the candy corn is going to be kept to a minimum just for how pretty it is because the chewiness isn't the best with the other ingredients. I laid waxed paper on a baking sheet and spread my ingredients over that then once my candy corn was sprinkled over the top I pressed down with another sheet of waxed paper to embed all the bits into the white chocolate and waited till it was chilled to peel off the paper. It's a really pretty snack and hard to stop nibbling on despite how sweet it is. - 30 Oct 2006 (Review from Allrecipes US | Canada)