Peanut Butter Candy Corn Crunchies

Name: Peanut Butter Candy Corn Crunchies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2-3 dozen maybe more
Ingredients: 2 c all purpose flour; 2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 c shortening; 1/2 c peanut butter; 3/4 c sugar; 3/4 c brown sugar, firmly packed, light brown; 2 large eggs; 1 tsp vanilla extract; 1 1/2 c uncooked regular oats; 1 1/2 c corn flakes; 1 1/2 c candy corn, chopped; 8 oz almond bark; 1 Tbsp shortening

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By Patsy Fowler
@hellchell1

these cookies are great for any kind of parties we have them at our halloween party they are good and crunchy and easy to make

Rating:

★★★★★ 1 vote5

Serves:

2-3 dozen maybe more

Prep:

20 Min

Cook:

15 Min

Ingredients

2 c

all purpose flour
2 tsp

baking soda
1 tsp

baking powder
1/4 tsp

salt
1 c

shortening
1/2 c

peanut butter
3/4 c

sugar
3/4 c

brown sugar, firmly packed, light brown
2 large

eggs
1 tsp

vanilla extract
1 1/2 c

uncooked regular oats
1 1/2 c

corn flakes
1 1/2 c

candy corn, chopped
8 oz

almond bark
1 Tbsp

shortening
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How to Make Peanut Butter Candy Corn Crunchies

Step-by-Step

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.