Butterfinger Bars

These are delicious! Not quite as flaky as a Butterfinger, but still a very similar texture. Have somebody to share them with though, as they are very addictive!

1 lb candy corn
16 oz creamy peanut butter
dark chocolate for dipping (I used a 7oz container of Baker's Dipping Chocolate)

Line an 8x8 pan with waxed paper.
Put the candy corn in a large, microwave safe bowl. Melt in 30 second intervals, stirring after each, until it is smooth. Stir in the peanut butter until well blended. It will get very thick.
Quickly pour the mixture into the pan and smooth out. The candy corn will start to harden so be quick! Let it cool completely.

Once cool, cut into desired size bars.
Melt chocolate according to package directions. Dip each piece into the chocolate and let dry on waxed paper.

The place I got the recipe from, HERE, said to dip, but I found it easier to "frost" and then leaving the bottom chocolate-free. Baker's chocolate is usually good for dipping, but it didn't work so much in this case. It was my first time using dark chocolate though, maybe there is a difference? I dunno. In any case, get some chocolate on the bars however works best for you :)

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