Tuesday, October 25, 2011
These are SO good. I may never buy Butterfingers again. They are really simple, but I will give you my trick to make them even easier. Ok, so here are the ingredients. You won't need to write them down. I promise. The list is pretty short. All you need is ;
1 12 oz bag candy corns (regular white and orange ones)
1 16 oz jar of creamy peanut butter
Chocolate melts, chocolate chips, or whatever kind of plain meltable chocolate you want to use
Melt the candy corns in the microwave. Start at 1 minute, stir, then add 30 second increments until they are melted. DO NOT overcook! You want them just melted. Remove from microwave and stir in peanut butter. Do this quickly, you don't want the candy corns to start to cool. Cover a cookie sheet with parchment, dump the entire mixture onto parchment. Use a rubber spatula to flatten into a square approximately 8 x8. It will be about an inch thick. Use a butter knife and cut the square into bar sized pieces. The mixture should be solid enough that it will stay in form even when cut. Do not remove the pieces, just cut them and leave in the square. Refrigerate the entire thing over night. The next day, melt your chocolate over a double boiler and dip pieces. You will want to place them back onto parchment or a cookie sheet sprayed with PAM. Refrigerate until completely set, then remove and enjoy. (They will not need to go back into the refrigerator.)
That's it! The trick is to cut them before refrigerating, or they will break when you try to cut them. (They will still taste fabulous, they just won't look pretty...see picture above.) They are not the exact crispy texture of a Butterfinger, but pretty darned close. Aren't they yummy?
Ok, move away from the candy.
Seriously, save some for the kids.
Ok, just one more.
Better make another batch.
This idea originally game from this pin. http://pinterest.com/pin/373240871/
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