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Ingredients
- 2 cups
- Coarsely Chopped Pecans
- 1 cup
- Halloween Candy Corn
- 1½ lb
- White Chocolate Candy Bark, coarsely chopped
- 1Ã 14 oz can
- Sweetened Condensed Milk
- ¼ tsp
- Salt
- 1 tsp
- Vanilla Extract
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 3 servings | |
| Calories 2 | |
| Calories from Fat 2 | 100% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 0.04g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.02g | 0% |
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