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The Rocky Mountain Collegian

The Student News Site of Colorado State University

The Rocky Mountain Collegian

The Student News Site of Colorado State University

The Rocky Mountain Collegian

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A Tasty, Post-Halloween Treat

If you are a Halloween lover, then I am assuming you are guilty of having purchased more candy corn than was necessary these past few weeks. No need to be embarrassed. It really is a tough feat to walk past the candy aisle and not stop when you see the candy corn pumpkins on the stand. Either the Halloween decorations were too cute to ignore, or I secretly knew that the candy corn was there, waiting, begging me to buy three bags. Oops.

It is hard to let go of the Halloween spirit. No more little kids dressed up as pumpkins and dinosaurs wandering Fort Collins with their proud parents. No more carved pumpkins. No more “Paranormal Activity” marathons.


However, the fun is just beginning. On to turkeys, snowflakes, sweaters and leftover candy corn!

After a weekend full of costume parties, scary movies and candy, it is hard for campus to fall back into the groove of tests, papers and projects. As Thanksgiving Break approaches, and teachers are suddenly reminding us of our second round of midterms and essays, I invite you, in the midst of your academic stresses, to take a short break and create this delicious treat. Put aside your homework, call your friends and get to baking.

This tasty, white chocolate bark is the perfect combination of sweet and salty. It combines melted white chocolate with mini pretzels and all of your leftover candy corn. There is something so satisfying about a sweet treat that also has a salty kick.

If you enjoy white chocolate, this is a fun and easy recipe that will leave your sweet tooth more than satisfied. It has a short ingredient list, simple preparation and yummy result. It is perfect for an evening treat or a late night study snack!

White Chocolate Bark with Candy Corn and Pretzels


1 pound (2 cups) white chocolate chips

2 cups mini pretzels

½ cup candy corn



 Line a medium-sized baking sheet with parchment paper. Set it aside.

Using a medium pan on low to medium heat, melt the white chocolate chips until completely smooth. Do not be tempted to speed up the process and melt the chocolate chips at a higher heat, because the chocolate will burn.

Pour the melted chocolate onto the prepared baking sheet and use a spatula to spread the chocolate into an even layer.

Drop the pretzels and candy corn onto the melted chocolate and press down slightly so that the pretzels and candy corn set into the chocolate. Place the pan in the refrigerator for at least 20 minutes, or until set.

Use a knife to cut or break off small pieces of chocolate bark.


Collegian Entertainment writer Rae Ehly can be contacted at

Collegian Reporter Rae Ehly can be reached at

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