Who’s got butterfingers? WE DO!
Yes, these little beauties are made with this:
Personally, I’m not a huge fan of candy corn. The only reason I even had this much of it in the house is because I happened to be making monster cupcakes for one of Chonker Baby’s best little buddy’s 1st birthday party and I needed like, 20 of them for ears and fangs. Which left around 175 in the bag. And so, the googling began.
I stumbled through a ton of variations on the recipe and decided to go with the most basic option. Three simple ingredients. I figured, what have I got to lose? Half a jar of peanut butter, some chocolate chips and a crap-load of candy corn? BOOM. Sold.
3 cups candy corn
1 1/2 cups creamy peanut butter
3 cups milk chocolate chips
2 tbsp vegetable shortening
Spray an 8 x 8″ baking dish then line with parchment paper.
In a medium, microwave safe, glass bowl melt the candy corn on high heat for one minute. Stir and microwave again in :30 intervals (stirring in between) until completely melted and smooth. Add in the peanut butter and return to the microwave for :15 to :30 then stir to combine completely. Spread the mixture evenly into the prepared pan and refrigerate for one hour or until set.
Remove the butterfinger loaf (that’s sort of funny) from the fridge and cut into 2″ bars. Set the bars aside on a cookie sheet lined with wax paper. Melt the chocolate and shortening in a microwave safe bowl for :30 then stir to melt completely. Dip the bars individually in the melted chocolate to coat. Using a fork, remove them from the chocolate, tapping the fork gently on the side of the bowl to allow the excess chocolate to drip away, then return them to the wax paper lined sheet pan. (I used the extra crumbly bits for garnish on the tops of the bars. Don’t trash that stuff!)
Return the pan to the refrigerator until the chocolate sets, then wrap in individually baggies for storage. (Or sharing with friends. Trust me, they’ll be impressed. They might even thank you with a glass of wine.)