This is a sponsored post written by me on behalf of The Hershey Company. All opinions are 100% mine.
Hershey’s Candy Corn Bars Truffle Bark is a decadently fun way to give a classic candy a modern twist!
Halloween is my favorite holiday! More than Christmas, more than my birthday. It’s just so darn fun! Every year my whole family dresses up (even the dog), we decorate our house, and put out all kinds of fun spooky stuff on Halloween to creep out the trick-or-treaters. One of my favorite things to do this time of year is throw a Halloween party! Heck, did you know 34% percent of Americans either attend or throw a Halloween part each year? Get in with the in crowd kids.
When we party, we go in guns blazing. Apple bob, costume contest with prizes, pin the cookie on the jack-o-lantern (kids LOVE this one – the cookies are his eyes!), and of course lots of Halloween themed food! The kids AND adults always have a blast because Halloween is fun for everyone!
This year I came up with a super fun treat to add to my party spread! It was easy using Hershey Halloween themed candies as my inspiration for this Hershey’s Candy Corn Bar Truffle Bark. This spin on a classic cookie truffle turns it from normal to paranormal! Okay, maybe they won’t slime you, but oh man are they good! And they look totally awesome on the table with bone bread sticks and “blood” sauce dip, Frankenstein cereal treats, Reese’s Peanut Butter Pumpkins, Cadbury Screme Egg candies, and all other kinds of fun Halloween party ideas!
Love this recipe? Be sure to visit Hershey for more Halloween party ideas, for more costumes & crafts, and for more Halloween recipes to have the best Halloween yet!
- 9.45 ounce package Hershey’s Candy Corn bars (fun-size)
- 1/2 cup white chocolate chips
- 20 chocolate cream filled sandwich cookies
- 4 ounces cream cheese, softened
- 3/4 cup candy corn candies
- Fill a medium sauce pan 1 to 2-inches full with water and place over medium-high heat. Bring to a simmer, and reduce heat to medium so you don't loose the steam being created.
- Unwrap all the Hershey’s Candy Corn bars, and place the bars and white chocolate chips in a glass, heat-safe bowl. Place the bowl on top of the sauce pan (creating a double boiler).
- Melt the chocolates together until smooth, stirring often.
- Line a 9-inch x 9-inch baking dish with waxed paper. Pour 1/2 of the melted chocolate into the dish. Use an offest spatula to spread the chocolate into an even layer. Put the baking dish in the freezer to set the chocolate.
- Turn off the heat under the saucepan of water and place the glass bowl with the remaining chocolate back over the pan. This keeps the chocolate liquid, and prevents it from over heating and seizing.
- While chocolate sets, place the chocolate sandwich cookies into a food processor. Pulse until the cookies become crumbs (no big chunks). Add the cream cheese in large hunks, and pulse the processor again until a dough-like ball forms.
- Remove the baking dish from the freezer. Portion the cookie mixture in large dollops around the frozen chocolate. Use the back of a spoon to spread the cookie mixture into an even layer. (I flattened the cookie mixture with my offset spatula once it was spread out.)
- Pour the remaining melted chocolate over the cookie mixture, and use the offset spatula to spread the chocolate into an even layer. Sprinkle candy corn all over the top of the bark.
- Place the baking dish in the refrigerator until the chocolate has set and the cookie mixture is firm, at least 1 hour.
- Removed from the fridge, and use the waxed paper to lift our the bark. Use you hands to break the bark into medium sized pieces. Store in an airtight container in the fridge.