Baker's Note - I baked these cookies on parchment lined cookie sheets. This is an important step. The candy corn will melt and will stick to your baking pan if you don't use parchment paper. I had several cookies that the candy corn oozed out of the sides. Just let it cool a bit and break the melted candy corn off and you will have pretty cookies.
Peanut Butter Candy Corn Crunchies
approximately 36 cookies
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 teaspoon salt
- 1 cup shortening
- 1/2 cup peanut butter
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups uncooked regular oats
- 1 1/2 cups cornflakes cereal
- 1 1/2 cups candy corn, chopped
- 8 ounces almond bark
- 1 Tbsp shortening
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" apart, onto lightly greased baking sheets; flatten slightly. Bake at 325° for 12 to 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 1 minute or until white chocolate melts, stirring once. Dip flat bottom of each cookie into melted bark, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until the almond bark sets.
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