Peanut Butter Candy Corn Crunchies
By
Patsy Fowler
@hellchell1
1
★★★★★ 1 vote5
Ingredients
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2 call purpose flour
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2 tspbaking soda
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1 tspbaking powder
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1/4 tspsalt
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1 cshortening
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1/2 cpeanut butter
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3/4 csugar
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3/4 cbrown sugar, firmly packed, light brown
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2 largeeggs
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1 tspvanilla extract
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1 1/2 cuncooked regular oats
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1 1/2 ccorn flakes
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1 1/2 ccandy corn, chopped
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8 ozalmond bark
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1 Tbspshortening
How to Make Peanut Butter Candy Corn Crunchies
- 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.