We made a test batch and all of our taste testers recognized the "Butterfinger" flavor at once, and the most common response was, "That was like having the freshest Butterfinger candy bar ever!"
For the holidays, we cut them into bite-sized pieces for presentation and decoration purposes. I added a few sprinkles to some of the candies to make them appear a little more festive. Spoiler alert...it's probably going to be in your goodie bag this Christmas!
Note - If you have found this and it is NOT 'candy corn season' at your local store, you can still purchase it online for a good price.
Homemade Butterfinger Candies
16 oz. jar peanut butter
- Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-20 second intervals until the candy corn has melted, stirring each time. Don't overcook or the candy will be tough instead of having a fresh, smooth creaminess.
- Stir in the peanut butter until mixture is smooth (no lumps).
- Spread candy mixture into a 8x8 parchment lined pan. Allow to cool (I placed mine in the refrigerator) while you melt the chocolate.
- Once the chocolate has melted either pour evenly over the top of the candy base or cut the candy and dip them in the chocolate. [Note - if you opt to just pour the chocolate be sure to cut it as desired, before it cools completely. Once the candy cools completely, it is prone to crack when you cut it.]
- Decorate, if desired.
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