Everyone loves a good copycat recipe!
These are no exception!
Not as crispy and crunchy as store bought butterfingers…but so yummy!
And pretty inexpensive–only 3 ingredients!
and one of them is…Candy corn!
Perfect for this time of year because candy corn is super cheap and everywhere!
Step 1: Ingredients!
1 cup of CANDY CORN or other mixed indian corn/pumpkin weirdness.
1/2 cup of Peanut butter
9 oz. Dipping chocolate
Parchment paper and a baking sheet
There is a couple ways to do these. You can make the insides, let them cool and then dip them individually…or spread chocolate, add the insides, top with chocolate and cut. This is the option I went with. It’s faster and looks pretty!
Step 2: Melt chocolate, spread and cool.
Melt the chocolate and spread half of it on some parchment paper.
Let it set up firmly. I put it in the freezer while mixing up the insides.
Or…you can dip them as a final step, your choice!
Step 3: Make the smooth butterfinger center!
Put 1 cup of candy corn or assortment into a microwave safe dish.
Microwave 30 seconds…then stir…microwave again…stir.
After about a minute to 2…it will be very easy to stir…
Add 1/2 cup of peanut butter and stir.
As it cools it will become harder to mix.
Let it cool just a bit before putting it on the chocolate.
Step 4: Pour and Spread!
Remove chocolate from freezer.
Pour on all the candy corn topping and spread.
Mush with fingers quickly so the chocolate doesn’t melt!
Then quickly stick it in the fridge for about 15 minutes.
Pull it out…pour remaining chocolate on the top and spread it smooth.
Back to the fridge for 15 minutes.
Then pull out and cut up!
I used a long bread knife and cut off all the edges, just barely.
Then cut 6 rows and cut in half.