I’m not sure how I came across this Homemade Butterfinger recipe, but I found it on the Plain Chicken blog. I knew I had to give it a try and here’s how it went.
16 oz bag of candy corn (Yes, candy corn. Great way to use up extra Halloween candy!)
16 oz of creamy peanut butter
16 oz of milk chocolate (chips, pieces, coating chocolate, etc.)
8×8 baking pan
Coulda, Woulda, Shoulda’s
My chocolate didn’t melt as well as I would have like. I think it got too hot at first and wasn’t very smooth. I added some milk to the chocolate to smooth it out, which worked great. The only thing to keep in mind is that the more milk (or cream or half & half) you add, the softer the final chocolate will be. Adding the dairy to the chocolate essentially turns your chocolate coating into a ganache. You can utilize this knowledge when making chocolate sauces for other desserts.