Use either a double boiler or saucepan with heat proof bowl. Fill bottom pan with 2 inches of water and place over medium-high heat.

While heating, place white candy melts (or shortening and white chocolate chips) in the top pan and place over water pan. Stir every minute.

While chocolate is melting, place a large sheet of parchment paper on a cookie sheet. Lightly coat with butter flavored cooking spray.

Continue to melt chocolate, as it starts to get really melty, stir continuously until smooth.

Spread chocolate over parchment paper using an offset spatula.

Quickly top with Harvest Mix candy corn and broken pretzels, gently pressing down into chocolate to secure.

Melt milk chocolate in a plastic bag or plastic pastry bag, drizzle on top.

Place in the refrigerator for 5-10 minutes, or until set. Remove and roughly cut with a large knife. Do not worry about cutting in nice clean squares, bark is best in rough, uneven pieces.

Store in an airtight container at room temperature.