Chocolate Covered Candy Corn

• 2 cups Bittersweet Chocolate
• 2 Tablespoons Unsalted Butter
• 6 whole Graham Cracker Sheets, Crushed
• 1 bag (11 Oz. Size) Candy Corn

1. Place the chocolate chips and the unsalted butter into a double boiler (if you don't have a double boiler, you can make one by placing a heat-safe bowl over a pot of simmering water).
2. While the chocolate is melting, crush the graham crackers. To do this, place the crackers in a zip lock bag. With a rolling pin, crush the graham crackers into tiny pieces.
3. When the chocolate has melted, place a few pieces of candy corn into the chocolate. Use a fork to fully submerge the candy. Lift the candy corn one piece at a time from the chocolate. Place the chocolate covered candies onto a wax-paper-lined cookie sheet.
4. Sprinkle the dipped candy corn with the graham cracker crumbles.
5. When all of the candy has been dipped and sprinkled, place the cookie sheet into the refrigerator and allow to cool for at least one hour.
6. Peel the cooled candy from the wax paper.
7. You can either devour them right on the spot, or place in a airtight container kept in the fridge until you plan on eating these delightful little morsels of yumminess.

bittersweet chocolate, butter, graham cracker sheets, corn

Taken from tastykitchen.com/recipes/desserts/chocolate-covered-candy-corn/ (may not work)