I might be the only one with leftover Candy Corn, but just in case I’m not, I’m posting this fabulous recipe.
I’d heard about the “3 ingredient Butterfinger” phenomenon before, but just decided to try it this year. I was at Walgreens and saw that Candy Corn was on sale for 33 cents. There was literally no way I could pass that up. Even if I didn’t like Candy Corn (I love Candy Corn), I would have bought it.
Anyway, as I was eating way too much Candy Corn and headed into a sugar coma, I remembered the Butterfingers. It’s kind of ironic that the only way to get myself to stop eating too much candy is to make that candy I’m eating into a different candy. I obviously wasn’t thinking clearly (it was the sugar), but the plan did work.
Unfortunately, it only worked until the next day. I left the Butterfinger’s in the fridge overnight without trying them. When I did try them, though, I was doomed. It’s actually kind of creepy that they taste exactly like Butterfingers. Whoever thought that mixing Candy Corn and peanut butter together is crazy & awesome.
This recipe is from Candy.About.com.
- 3 cups candy corn
- 1½ cups smooth peanut butter
- 12 oz. vanilla almond bark
- Line an 8×8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.
- Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted/smooth.
- Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated.
- Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to cut into bars. Let the candy cool completely.
- Once cool, break or cut the bars apart along the scored lines. Melt the almond bark in a microwave-safe bowl, stirring frequently until it is melted and smooth.
- Use forks dip the bars completely in the almond bark. Place dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.