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
- 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).
- 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.
- 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.
- Sprinkle the dipped candy corn with the graham cracker crumbles.
- 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.
- Peel the cooled candy from the wax paper.
- 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)