1 package (12 oz.) semisweet chocolate chips
1 cup roasted peanuts
1 cup candy corn
Line a 9-inch round cake pan with plastic wrap. Stirring constantly, melt chocolate chips in a medium
pan over low heat. Remove from heat; stir in peanuts. Pour into prepared pan. To decorate, press candy
corn into the chocolate mixture. Cool completely at room temperature. Remove from pan. Peel away plastic wrap. Store in an airtight
container at room temperature. Cut into wedges and serve.
Yield: 10 to 12 servings