1 lb. semisweet chocolate chips (about 2-2/3 c.)

1 ½ c. pretzel pieces

3 c. chopped Halloween candy

3 oz. white chocolate almond bark


Line a 15x11 inch rimmed sheet pan with parchment paper. Set aside.
Melt chocolate chips.
Spread melted chocolate in the bottom of the prepared sheet.
Sprinkle pretzels and chopped candy over the chocolate.
Melt white chocolate almond bark.
Drizzle melted white chocolate over the candy and pretzels.
Sprinkle with Fall sprinkles.
Refrigerate for 30-60 minutes, or until set.
Break into regular pieces.

Presented by: Bradford Catered Events

Date: 11/1/16