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.

Ingredients:

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.)

Equipment:

8×8 baking pan
Parchment Paper

Put candy corn in a microwave safe bowl. Microwave on high for 1 minute.

Stir candy corn. Microwave in 15 second increments, stopping to stir, until mixture is smooth. I still had a little ways to go at this point.

Add peanut butter to candy corn mixture and stir until well blended and smooth.

Your candy corn and peanut butter mixture should look something like this.

Pour the mixture into a parchment lined 8x8 baking pan. Place in the refrigerator until firm. I should have left it in there longer, but it still worked out ok.

Melt the chocolate over a double boiler or in a small crock pot. The one I used has a 1 quart capacity.

Once firm, remove mixture from baking pan and cut into 1 inch squares. This will make 64 candies.

Dip candy pieces in melted chocolate and place on parchment paper to solidify.

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.