Candy corn and dark chocolate bark
Ingredients
- 2 cups dark chocolate, chopped
- 1 teaspoon kosher salt
- 1 cup candy corn
- 1/2 cup pistachios, chopped
- 1 package candy eyes
Directions
- Line a baking sheet with wax paper.
- Place chopped chocolate in a double boiler (a metal or glass mixing bowl over a saucepan of simmering water) over medium high heat. Stir chocolate until fully melted and remove from heat. Stir in salt.
- Pour melted chocolate on prepared baking sheet and spread out evenly.
- Sprinkle with candy corn and pistachios and then place candy eyes strategically near the candy corn - using the candy corn as noses.
- Place the baking sheet in the fridge to chill - about 30 minutes. Once chilled and firm, break into pieces and enjoy!
