Peanut Butter Candy Corn Crunchies
Family Tested & Approved
brown sugar, firmly packed, light brown
uncooked regular oats
candy corn, chopped
Combine flour, baking soda, baking powder and salt, stir well until blended.
Beat 1 cup of shortening and peanut butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well.
Add eggs and vanilla, beat well. Add flour mixture, mixing just until blended.
Stir in oats, cornflakes and candy corn.
Drop dough by heaping tablespoonfuls, 2 inches apart, onto lightly greased baking sheets, flatten slightly.
Bake at 325 for 12-14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
Microwave almond bark and shortening in a medium size microwave safe bowl at high for 1 minute or until white chocolate melts, stirring once.
Dip flat bottom of each cookie into melted bark, letting excess drip back into the bowl.
Place dipped cookies, dipped side up, on wax paper, let stand 1 hour or until almond bark sets.