Homemade Butterfinger Candy Bars

Directions

Place the candy corn in a medium bowl and microwave on high for 1 minute, followed by 30-second bursts until the candy is melted. Stir until creamy.

Add the peanut butter and stir until completely combined and creamy. Microwave 30 seconds longer, if necessary. Pour the mixture into a parchment-lined 8x8 baking dish. Allow to sit for an hour and a half, until it has completely cooled. Remove from pan and cut into 2x1-inch pieces using a sharp knife. Wipe excess crumbs off of the candy pieces.

In a medium bowl, melt the chocolate in the microwave for 1 minute, followed by 30-second bursts until it is smooth and creamy when stirred. Stab the bottoms of the candy pieces with a small fork. I found that corn-on-the-cob skewers worked great for this.

Dip candies into the melted chocolate to coat completely. Carefully set on a wax-paper-lined baking sheet and allow to cool. Once I had all of my candy bars made, I placed the entire baking sheet in the refrigerator for about 30 minutes so they could set.

Store in a sealed container in the fridge or at room temperature.