Candy Corn Bark

Ingredients:

14 whole Oreos, broken up. I used the Halloween ones with the orange filling but regular will work fine
1 1/2 C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C candy corn
brown and orange colored sprinkles

Instructions

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Recipe care of Recipe Girl.

Kachnic Krazy Bars

Ingredients:
1 cup chocolate chips
1/2 cup caramel, butterscotch or heath bar chips, or a mix of any
11/2 cups crushed graham crackers
1/2 to 3/4 stick melted butter
1 cup shredded coconut, unsweetened
1 can sweetened condensed milk

Directions:
In an 8 x 10 pan, press down a graham cracker/butter mix as a crust;
Pour in chips to cover crust;
Pour coconut over to cover;
Drip on the can of condensed milk.

Bake in 350 oven for approximately 35 minutes or until coconut is golden brown;

Recipe from Lisa Kachnic ---- Notes- Do not watch football and burn like I did. Can also add nuts or just about anything.

Kim's Homemade Brownies

Ingredients:
4 squares BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Variations
Prepare as directed, using one of the following options:
Super Chunk Brownies: Stir 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped, and 1/2 cup raisins into prepared batter before pouring into prepared pan and baking as directed.

Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups.

Extra-Thick Brownies: Spread prepared batter into 9-inch square baking pan. Bake 50 min. Cool, then cut into 16 squares. Makes 16 servings, one brownie each.

Extra-Fudgy Brownies: Use 4 eggs.

Kim says: I use the cake like recipe and add 2 teaspoons of instant coffee to the chocolate. I also add choc chips and walnuts 1 cup each.

Recipe from Baker's care of Kim Chelf