Homemade Butterfinger Bites
shared by Jennifer
Details:
-
PT1H5M
- Prep Time: 1 Hour 5 Minutes PT5M
- Cook Time: 5 Minutes PT1H10M
- Total Time: 1 Hour 10 Minutes
- Difficulty: Novice
- Serves: 50 candies
- Cuisine: African
Pour candy corn into a medium-sized bowl that is heatproof. Place in the microwave and heat for 1 minute. Using a rubber spatula, give it a good stir. Cont
Ingredients:
- 2 1/2 cups candy corn
- 1 cup creamy peanut butter
- 1 cup semisweet or dark chocolate, plus 1 tablespoon shortening (optional)
- 1/4 cup milk chocolate for drizzling, optional
Directions:
- Pour candy corn into a medium-sized bowl that is heatproof. Place in the microwave and heat for 1 minute. Using a rubber spatula, give it a good stir.
- Continue to heat in 30 second increments until almost completely melted. Add peanut butter, stir in and microwave another 30 seconds or until peanut butter is fully melted and completely incorporated with the candy corn.
- Line an 8-x-8-inch baking pan with aluminum foil. Pour candy corn mixture into the prepared pan and spread in an even layer. Place in the fridge for 1 hour or until set.
- Remove from the fridge and cut into squares (I cut mine into 5 equal strips and cut each strip into 10 pieces).
- Next, line a baking sheet with wax paper and set aside. Place dark chocolate into a small heatproof bowl (add the shortening, if desired. It makes it easier to coat the individual pieces.) and heat in 30 second increments, stirring often, until chocolate is fully melted.
- Place one butterfinger square at a time into the melted chocolate. Using a fork, evenly coat each square with the chocolate. Use the fork to remove the coated square from the chocolate and before transferring it to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Place on the baking sheet and repeat with remaining squares.
- Optional: Melt milk chocolate in the same way as the dark chocolate, except omit the shortening. Once melted pour chocolate into a small ziptop bag, cut off one corner and pipe chocolate in desired pattern onto the butterfinger bites. Refrigerate for 30 minutes or until chocolate is set. Enjoy!