Homemade Butterfinger Bites

June 10, 2014

I never thought myself a candy maker--I've made the odd truffle here and there, and I can manage to pour chocolate into a mold--but when I found out I could make Butterfingers with only three ingredients I was intrigued. After two years of sitting on the recipe I finally decided to give it a try when I discovered some candy corn, the key ingredient, at my grocery store. The results were shockingly similar to a Butterfinger bar. I used Guittard milk chocolate, which is a little on the rich side, but otherwise these chocolaty, peanut buttery, slightly salty bites tasted almost exactly like the real thing.

Butterfinger Bites
1 lb candy corn
16 oz creamy peanut butter
Milk or semi-sweet chocolate or melting chocolate for dipping 

Line an 8x8 pan with parchment paper, letting the ends hang over. Pour the candy corn in a microwave-safe bowl and heat on 50% power for two minutes. Stir, then continue to heat on HIGH in 30-second intervals, stirring often, until completed melted and smooth. It's going to be very sticky, and a little hard to stir, but keep at it. When the candy corn is melted, add the peanut butter and mix until well combined. Press the peanut butter mixture into the prepared pan and allow to set. You can refrigerate overnight or freeze for about 20 minutes. Take the chilled peanut butter mixture out of the pan and cut into squares. 

In a medium-sized, microwave-safe bowl, melt chocolate in the microwave in 30-second intervals on medium power until melted and smooth. If using chocolate chips, add a splash of vegetable oil or canola oil (1 tablespoon per 6 ounces) to the bowl before melting. 

Use a fork to dip peanut butter squares in the melted chocolate, tapping on the side of the bowl to remove excess. Place dipped candy on parchment or wax paper-lined baking sheet and refrigerate until hardened. I added Maldon sea salt flakes to a few of them, but they're good either way.

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