The easiest candy you'll ever make

When I first heard this recipe I didn't quite believe it. Only 3 ingredients and they actually taste like Butterfingers? No way! That is not even possible! Then I listened to the ingredients: candy corn, peanut butter and chocolate chips. Now that is too intriguing not to try! Right? The recipe went like this: 1 bag of candy corn, the equivalent in peanut butter and enough chocolate to cover it.

Simple enough, right? So for this experiment I'll need to introduce you to my upstairs kitchen where the microwave is. I have 2 kitchens...one on each floor (don't blame me I didn't build them!) lol Actually it gets weirder.....there is no stove upstairs and when we bought the house, there was no refrigerator downstairs. We fixed that with a kitchen overhaul downstairs but the upstairs is still only 1/2 kitchen. Perfect for microwave recipes though! 

So we set up in that kitchen with our ingredients, a glass bowl, a few stirring spoons, forks for dipping, pizza cutter, some wax paper and a 9 X 7 glass pan. (in the interest of research I did google the heck out of this and found variations on pans, parchment paper and quantities...but this is what I used and it worked!) 

Ingredients:
1 bag of candy corn 10oz
10 oz of creamy peanut butter
1 bag chocolate chips

1) Pour the candy corn in a microwave safe bowl. Microwave in 30 second intervals stirring between until completely melted.
2) Add peanut butter, blend thoroughly. If you need to microwave it a little more to blend completely, do it in 10 second intervals.
3) Pour into wax paper lined pan. Place in freezer for 5-10 minutes.
4) Take out of freezer and remove from pan by lifting the waxed paper.
5) Cut into bars using a pizza cutter.

6) Melt the chocolate in a microwave safe bowl. (Make sure your bowl is completely dry to begin with, even a hint of moisture can ruin chocolate turning it grainy.) Microwave in 30 second intervals until smooth, stirring in between. Be careful not to scorch the chocolate!
7) Using 2 forks dip the bars in the chocolate, turning to coat them.
8) Place on either a piece of wax paper, or a cooling rack to dry.
9) Allow the chocolate to harden and you're done! They have a soft consistency when left on the counter. For a more crunchy Butterfinger-like texture, store in refrigerator. 

I am simply amazed at how easy and delicious these are! I am also embarrassed to admit how many we ate! They are so darn good, even hubby had to agree that they tasted just right! (that's a lot of exclamation points, but hey, I am REALLY excited about these!)

I love recipes like this. Not only was it easy to make, but ingredients like these keep well and I can always find them on sale. When I add a coupon to the sale I get them super-duper cheap. This ended up being a $4 recipe, but would have been cheaper had it been candy corn season. 

Let's talk about that. The recipe called for an equivalent of the 2 ingredients. So this Halloween when candy corn is in all the stores in 16oz bags, you can use 1 bag of candy corn and 1 16 oz jar of peanut butter. Most jars are 16 oz....but I do have an 18oz in my cupboard and I've seen 12oz at the dollar stores...so read your labels or measure. If you really decide you love them then maybe a 2lb bag of candy corn is in your future....just don't blame me for your cavities!

~L