My co-worker originally told me about this recipe and I am so glad she did. It comes from the Plain Chicken blog. She's actually got a lot of great recipes to try out. I will be going back to try more. Here's the link Plain Chicken: Homemade Butterfingers
Here is the simple recipe
- 1 pound candy corn
- 1 pound peanut butter
- 1 pound almond bark
Melt the candy corn. Place it into a microwave safe bowl and microwave on high for one minute. Stir, then microwave for fifteen more seconds. Alternate stirring and microwaving on high in fifteen second increments until candy corn is completely melted. Mix in the peanut butter and then spread into a parchment lined 8" x 8" pan and let cool completely.
After the filling has cooled, cut into pieces Melt almond bark, and dip the cut filling pieces into the chocolate. Place coated pieces onto waxed paper and let cool completely. Enjoy.
Overall, I found the process pretty easy. However, this was the first time that I had ever tried to chocolate coat anything, and that turned out a little more difficult than I had anticipated. I think If I had frozen the filling pieces after I cut them, they would have been easier to work with. Smaller pieces probably would've helped too. As soon as I got them into the chocolate, they got warm and started to get soft and fall apart.
Some tips I can give, start with getting your peanut butter out of the jar first. Let's face it, it takes time to get a whole pound of peanut butter out of a jar. You don't want the candy corn to cool too much before you get it mixed with the peanut butter. It gets too hard to work with. Also, the microwave method is not your only option for melting the candy corn. If you are more comfortable, a double boiler will also work. Either way, be careful not to scorch it. Next, cut the cooled filling with a straight edged knife with a thin blade. I tried a serrated knife and a thicker blade and they both broke the filling up more than cut it. The chocolate can also be melted in the microwave or on the stove with a double boiler. Either way, be careful not to scorch it. Freeze the filling pieces before dipping as it will make them easier to work with in the chocolate. I'm sure there are many other things that could make it easier to do this already easy recipe but those are the ones I noticed.
Like all the comments that I noticed said, this recipe is really delicious. I personally think that the peanut butter flavor is a little stronger in these than the original. However, that may be due to the brand and type of peanut butter that I used. The taste is awesome at any rate. The texture is not the crispy, crunchy texture from the original. Mine did turn out crispy and crunchy, just a lot chewier and softer than the original. Even though it was not the same as the commercial product, I did fine the texture very pleasing and ultimately adding to a very enjoyable piece of candy. My family loved them. Well those without peanut allergies that is. I made chocolate covered pretzels and popcorn with the leftover almond bark to make up for it though. So everyone got a treat. I hope you enjoy these as well. I thought they were great.
Thanks to Plain Chicken for letting me share this one.