Spotted a recipe for these butterfinger squares on Pinterest months ago. Who knew you could melt candy corn, stir in melted peanut butter, and it tastes like butterfinger! I waited until the day after Halloween and grabbed a couple of bags of candy corn at clearance prices. Thought these would be awesome in my Christmas cookie gift boxes. This recipe calls for the addition of cereal to add that extra crunch.
Once I tried it, I realized that if someone gave one of these squares to me and told me it was a butterfinger candy bar, I wouldn’t know the difference! You can cut it into small squares or go for bars to make it more of a candy bar. This would be awesome for a party or as a gift.
3 cups candy corn
1 1/2 cups creamy peanut butter
1 cup corn flake or rice krispies cereal
1 (12 oz) bag semisweet chocolate chips or melting chocolate
In a microwave-safe bowl, microwave candy corn at 30 second intervals, stirring in between, until completely melted. Stir in creamy peanut butter and cereal until smooth (microwave for 15 seconds if the mixture gets too stiff to stir).
Line an 8×8-inch baking pan with parchment or wax paper. Scoop the mixture into the baking pan and press flat with a rubber spatula. Chill in the refrigerator for at least 1 hour. Do NOT freeze or you will not be able to cut it into squares.
Lift the candy out of the pan and cut into 1-inch squares with a sharp knife. In a microwave-safe bowl, microwave chocolate chips at 30 second intervals, stirring in between, until completely melted. Dip squares into melted chocolate and set on parchment-lined cookie sheet to set. Store in an airtight container at room temperature or in the freezer.
Found this recipe here.