peanut butter candy corn crunchies

How To Make peanut butter candy corn crunchies

• 1

  Combine flour, baking soda, baking powder and salt, stir well until blended.
• 2

  Beat 1 cup of shortening and peanut butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well.
• 3

  Add eggs and vanilla, beat well. Add flour mixture, mixing just until blended.
• 4

  Stir in oats, cornflakes and candy corn.
• 5

  Drop dough by heaping tablespoonfuls, 2 inches apart, onto lightly greased baking sheets, flatten slightly.
• 6

  Bake at 325 for 12-14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
• 7

  Microwave almond bark and shortening in a medium size microwave safe bowl at high for 1 minute or until white chocolate melts, stirring once.
• 8

  Dip flat bottom of each cookie into melted bark, letting excess drip back into the bowl.
• 9

  Place dipped cookies, dipped side up, on wax paper, let stand 1 hour or until almond bark sets.
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