Candy corn is always a Halloween favorite--make it even better when you mix with pecans and white candy bark.
Servings: 3 dozen
2 cups Coarsely Chopped Pecans
1 cup Halloween Candy Corn
1½ lb White Chocolate Candy Bark, coarsely chopped
1× 14 oz. can Sweetened Condensed Milk
¼ tsp Salt
1 tsp Vanilla Extract
Preheat oven to 350 degrees. Toast pecans, in a single layer, in a shallow pan for 8-10 minutes. Line a 15x10-inch jelly roll pan with lightly greased foil. Microwave candy bark, sweetened condensed milk, and salt in a 2-qt microwave safe bowl on high for 3-4 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla, candy corn and pecans. Spread evenly in prepared pan. Cool; cover and chill at least 2 hours or until set. Turn candy out onto cutting board and cut into squares. Store, covered, at room temperature.