RECIPE: Halloween Bark

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1½ pounds white chocolate

1 cup candy corn

1 cup dry-roasted peanuts

¾ cup raisins


Melt chocolate in microwave or double-boiler on stovetop. Stir candy corn, peanuts and raisins together in a small bowl. Stir ½ to ¾ cup into melted chocolate. Line a large (18×13-inch) baking pan with foil. Pour mixture on foil, spreading to about ¼-inch. Top with remaining candy corn mixture and press lightly. Chill 45 minutes in refrigerator or at room temperature several hours. Break into pieces.

Makes about 24 to 30 servings.

Recipe created by culinary nutritionist & dietitian Kim Galeaz, RDN

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