Candy Corn tends to be quite polarizing – it’s either a beloved treat or not so much. Personally, I find myself in the latter category.
However, if you’re looking to repurpose leftover Halloween candy, consider combining chocolate and peanut butter to create your very own homemade Butterfingers.
Candy Corn Butterfingers:
- 18 ounce bag candy corn – 3 Cups of Candy Corn
- 1 ½ c creamy peanut butter, use Jif or Skippy, etc.- don’t use natural peanut butters that separate
- 12 ounces milk chocolate
- Line a baking pan with parchment paper or foil and spray with cooking spray.
- Place your candy corn in a microwave safe bowl, and microwave in 20 second increments, stirring in between. Keep doing this until the candy corn is completely melted and smooth. Approximately 2 minutes.
- Add your peanut butter into the melted candy corn and microwave for 20-30 seconds more. Stir together until smooth. Press it into your lined pan evenly.
- Chill your butterfingers until they are no longer hot. Cut them into 1×2 inch rectangles.They are easier to cut when chilled. Once cut, putl in the freezer for 1 hour.
- Melt your milk chocolate in 20 second increments in the microwave until smooth. Take your butterfingers and coat them in chocolate and place on a sheet of parchment or on a cooling rack with foil or parchment under to catch the drips. Chill until solid.