Easy Marbled Candy Corn Bark by A Baker's Guide to Holiday Candy and Confections!

This is a great treat to serve on Halloween!

1 pound couverture or regular milk chocolate, finely chopped
12 ounces couverature or regular white chocolate, finely chopped
1 1/4 cups candy corn

*Directions*

1. Line a jelly roll pan with aluminum foil, smoothing out any wrinkles.

2. Melt milk and white chocolates seperately in a double boiler or in medium size bowls in the microwave. Fold half of the candy corn into the milk chocolate and spread this mixture onto the prepared pan in an even layer using an offset spatula. It doesn't have to be perfectly rectangular like the pan, as the candy will be broken up into random pieces.

3. While milk chocolate mixture is wet, dollop tablespoons of white chocolate here and there over surface. Use the tip of a butter knife to swirl chocolates together. Do not overswirl or you will lose the definition of the milk and white chocolates.

4. While mixture is still wet, sprinkle remaining candy corn over the top and press in gently with fingers to help it adhere. Place bark in refrigerator until completely firm, about 30 minutes.

5. Peel off the aluminum foil. Break the bark into irregular pieces and enjoy! Makes about 2 1/4 pounds.