Whoa. Team. Let us first apologize for our rather extended absence.
It would seem blogging without power, internet, cell service, mass transit, readily available homemade ice cream & on demand CW teen dramas can actually prove a bit of a challenge.
Throw in a 1 year old who is apparently pounding Red Bulls while our backs are turned and a city wide shortage of butter and it’s darn near impossible.
So this recipe was probably a bit more appropriate last week when we planned on posting it. Before the vast majority of the world had overdosed on fun size Snickers and Halloween Peeps.
But hey, we figured no one would object to an amazing, easy & downright delicious recipe for homemade butterfingers, even if you never want to see a candy corn pumpkin again.
Makes 12-16 bars
Adapted from Recipe Circus
3 cups candy corn
1 1/2 cups smooth peanut butter
2 cups milk chocolate chips or chocolate candy melts, for dipping
Line an 8 x 9 baking pan with parchment paper and set aside.
Place the candy corn in a glass bowl and microwave in 30 second intervals, stirring between until candy is completely melted. Add in the peanut butter and continue to stir vigorously until the mixture is smooth.
Spread the mixture into pan and let sit at room temperature until cool, about an hour. Using a sharp knife, cut candy into 1 x 2 inch bars.
Melt chocolate chips or candy melts in the microwave, checking every 15 seconds. Stir until smooth. Dip each bar into chocolate to coat completely. Place on wax paper lined baking sheet to firm. Store covered in the fridge.