Description
A simple recipe made using candy corn. Tastes exactly like a Butterfinger candy bar.
Ingredients
- 2 cups Candy Corn
- 15 ounces, weight Creamy Peanut Butter (not Natural)
- 12 ounces, weight Dark Cocoa Candy Melts
- Nonpareils
- 2 cups Candy Corn
- 15 ounces, weight Creamy Peanut Butter (not Natural)
- 12 ounces, weight Dark Cocoa Candy Melts
- Nonpareils
Preparation
Put candy corn in a medium-sized microwave safe glass bowl. Melt candy corn in a microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted. With a silicone spatula, mix in peanut butter. Place in the refrigerator for two hours.
Scoop mixture out with a tablespoon, and roll into balls. Line a baking sheet with parchment or wax paper.
In a small microwave safe glass bowl, melt candy melts in a microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted.
Toss balls into the chocolate one at a time, shaking any excess chocolate off as you remove them on top of the tines of a fork. Place balls onto parchment or wax paper, and sprinkle with nonpareils.
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