This recipe was found at www.inkatrinaskitchen.com. Go ahead and make it! I dare you!!
**I would describe the texture of these as firm and chewy. So while it doesn't have the crisp of a classic Butterfinger the taste is still spot on. It's scary how close the taste is!
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My method was a little bit different from the original which calls for 16oz of candy corn and 16 oz of peanut butter. Since making these I found that Kristan from Confessions of a Cookbook Queen made them too. And yeah hers are adorbs so check them out.
Here's what I did:
Ingredients:
- 3 cups candy corn
- 1 cup peanut butter
- Chocolate for dipping
Directions:
1. Melt candy corn in the microwave for about 60 seconds. Check and stir returning to microwave for 15 second intervals until completely melted.
2. Add peanut butter and combine. Return to microwave if necessary to incorporate until creamy.
3. Pour into a greased 8x8 pan (or whatever pan you like to get the thickness you desire) and let cool about an hour.
4. Cut candy into desired shape and cover in melted chocolate.
**I used a circle cutter and black chocolate for some of the candies. To make traditional butterfingers cut into rectangles and cover in milk chocolate.
**I made the pops by cutting the circles then returning them to the microwave for about 10 seconds to soften the candy enough to insert the stick. Dip the tip of your lollipop stick in chocolate first before inserting onto the candy and let it harden up for about 15 minutes before continuing to cover the whole pop in chocolate.
**If your candy gets too hard to cut just return to the microwave for a few seconds.
**If your candy gets too hard to cut just return to the microwave for a few seconds.
**I would describe the texture of these as firm and chewy. So while it doesn't have the crisp of a classic Butterfinger the taste is still spot on. It's scary how close the taste is!
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