1 ½ cupcreamy peanut butter*Don't use natural peanut butter
12ouncessemi-sweet chocolate chips
Instructions
Line an 8x8 inch baking pan with parchment paper.
In a large microwave-safe bowl, melt the candy corn by microwaving in 30-second increments. Stir and repeat until completely melted.
Add peanut butter to the melted candy corn and mix until well combined. Spread the mixture evenly in the prepared baking pan. Refrigerate for 1 hour.
Once chilled, lift the butterfinger from the pan and cut it into 18 pieces.
In a shallow bowl, melt the chocolate chips by microwaving and stirring in 30-second increments.
Use forks to dip each butterfinger piece into the melted chocolate, ensuring all sides are coated. Tap the fork on the side of the bowl to shake off any excess chocolate. Place the coated butterfinger on a parchment-lined pan.
Refrigerate the butterfingers until the chocolate is set.
Notes
*This recipe won't work with natural 100% peanut butter.
Refrigerate butterfinger candy in a covered container for up to two weeks, or at room temperature for about 5 days.
Place individually wrapped candy in a zippered bag to freeze for up to a month.