Halloween Candy Bark Recipe

Photo by Taste of Home©

Yield: 44 Servings (2-3/4 pounds)

Ingredients:

• 2 teaspoons butter
• 1-1/2 pounds white candy coating, coarsely chopped
• 2 cups pretzels, coarsely chopped
• 10 Oreo cookies, chopped
• 3/4 cup candy corn
• 3/4 cup dry roasted peanuts
• 1/2 cup milk chocolate M&M’s
• 1/2 cup Reese’s Pieces

 

Directions:

1. Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour.
2. Break or cut bark into pieces. Store in an airtight container.

 

 

Nutritional Facts
1 ounce: 152 calories, 7g fat (5g saturated fat), 1mg cholesterol, 84mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 1g protein.

 

 

Originally published as Halloween Candy Bark in Taste of Home September/October 2013, p2-8

 

 

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Philadelphia® Oreo No-Bake Cheesecake Recipe

Yield: 16 Servings

Photo by KRAFT® 

Ingredients:

• 36 OREO® Cookies, divided
• 1/4 cup butter, melted
• 4 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 tub (8 ounces) Cool Whip® Whipped Topping, thawed

 

Directions:

1. Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in Cool Whip and chopped cookies; spread onto crust.
3. Refrigerate 4 hours or until firm.

How to easily remove cheesecake from a pan to serve: Line pan with foil, with ends of foil extending over sides before using to prepare cheesecake as directed. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

 

Originally published as PHILADELPHIA-Oreo No-Bake Cheesecake Provided by Philadelphia® Cream Cheese