Description
Who knew candy corn had a secret superpower? When melted and mixed with peanut butter, it magically transforms into a crispy, flaky filling that tastes just like a Butterfinger bar. Coat it in chocolate, and you’ve got a homemade candy bar that will wow friends and family with minimal effort.
Ingredients
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16 oz candy corn
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1 cup creamy peanut butter (regular, no-stir brands work best)
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12–16 oz milk or semi-sweet chocolate (for coating)
Instructions
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Melt Candy Corn
Place candy corn in a microwave-safe bowl. Heat at 50% power in 30-second bursts, stirring each time, until completely melted and smooth (about 4–5 minutes). -
Mix with Peanut Butter
Quickly stir in the peanut butter until fully combined. The mixture will be thick and start to set as it cools. -
Press Into Pan
Line a 9×13-inch pan with parchment. Spread the mixture evenly, pressing to about ½-inch thick. Let it cool at room temperature or in the fridge until firm. -
Cut Into Pieces
Lift the slab out of the pan and cut into rectangles or squares with a sharp knife. -
Dip in Chocolate
Melt the chocolate (again at 50% power, stirring often). Dip each piece, shaking off excess, and place on parchment to set. -
Serve and Enjoy
Let the chocolate harden, then store in an airtight container at room temperature for up to 2 weeks.
Notes
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Crunchy twist: Use crunchy peanut butter for added texture.
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Nut-free option: Swap in sunflower seed butter.
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Gourmet upgrade: Sprinkle flaky sea salt on top before the chocolate sets.
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Holiday fun: Decorate with sprinkles to match the season.
Nutrition
- Calories: 140Cal per piece
- Sugar: 15g
- Fat: 7g
- Carbohydrates: 17g
- Protein: 2g