1 package (12 ounces) 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 saucepan over low heat. Remove from heat. Stir in peanuts. Pour into pan. To decorate, press candy corn into chocolate mixture, going from the middle toward the outside in concentric circles. Cool completely at room temperature. Remove from pan.Peel away plastic wrap. Store in an airtight container at room temperature.Cut into wedges to serve.
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