I'm a little upset that nobody was allowed to dress up at school. I would have loved to dress up as Snape and freak all my students out with my Snape voice, too. But the students who want to violate the dress code just have to ruin it for everybody else. Oh, well.
At least nothing stopped me from giving out Halloween goodies. Each class got something different. One class got baked pumpkin donuts (recipe coming soon) and another got Rice Krispy treats with Halloween sprinkles. Here's what I made for first period.
It was super easy to make. All you have to do is break everything up, spread 'em out, and pour the almond bark all over it. Putting the almond bark on top was the most time-consuming part as I had to make sure that everything was covered so that it stays together as a bark. I ended up using a whole pack of almond bark (24 oz) and not just 16 oz, but that might have been because I wasn't so good at spreading it out. You can use whatever ingredients you'd like. Replace the Oreos with something else, or leave out the candy corn completely. My favorite part of this is the sweet and salty combination. It is truly decadent, though, so break 'em up into small pieces and eat in moderation!
Halloween Candy Corn Cookie Bark [Makes 20 to 24 servings]
From The Girl Who Ate Everything
1/2 pack (16 whole) Oreos, broken up (use Halloween Oreos if you can find them)
1 1/2 cups pretzels - any shape, broken into pieces
16 oz almond bark or white chocolate melts
1 cup candy corn
Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9x13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white 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 - it's really rich. Store in air tight container.