Ingredients
- 1 c candy corn
- 1/3 c peanut butter
- 3/4 c chocolate chips
Preparation
Step 1
Line a small baking dish with aluminum foil, parchment, or plastic wrap. Make sure you have this ready to go. (I used a 5 x 5 Gladware plastic container meant for leftovers that I lined with foil and also sprayed with cooking spray)
In a microwave safe bowl, melt the candy corn. This will go fast. Approximately 30 seconds (50-60 seconds, max).
Have your peanut butter waiting on a big spoon and the second you take the candy corn out of the microwave, stir in the peanut butter. If it hardens up on you too fast, place mixture back into the microwave for 10 seconds or so, until you can stir it to be smooth.
Take your smooth mixture and put it into your baking dish, pushing it down with a spoon or your hands. Work quickly. Place this into the freezer.
Next, melt your chocolate chips. If you want more/less of a chocolate layer, use more/less chips.
Remove the baking dish from the freezer, pour melted chocolate over it. Place in freezer and allow to set up for 10 minutes or so, slice & enjoy.
Tips:
Spray your microwave-safe bowl with cooking spray before you add the candy corn and begin microwaving and melting it. It will dramatically help with cleanup.
Line your baking dish with aluminum foil, parchment, or plastic wrap. It will dramatically help with cleanup.
Double or triple the recipe as needed in a 1:3 ratio, i.e. 1 cup Peanut Butter to 3 cups candy corn, and use a 8 x 8 baking dish or similar.
You could make Butterfinger Truffles by cutting squares or rectangles with a knife or pizza cutter of the hardened orange mixture, and then submerging those into a chocolate bath. I personally did not need the entire bar coated in chocolate because it’s quite rich just having chocolate on one side, but to each her own.