16oz jar peanut butter (I used JIF)
16oz pkg. chocolate candy coating (I used CandiQuik)
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter.
Spread mixture in an 8x8 pan lined with parchment.
Cool completely. Cut into squares.
Dip in melted chocolate candy coating. Lay on waxed paper to set.
My kitchen has no ventilation and I live in the South, so I had loads of humidity going against me with this recipe. I ended up refrigerating my candy before coating it with the chocolate because the orange stuff just wasn't setting. I had no trouble after it chilled for a bit. Now, the center does NOT have the same texture as a Butterfinger. It isn't crispy, it is soft. I do think if it is kept chilled, possibly even frozen for a little while, it will crisp. It's also not quite as salty as the candy bar, and if I try to make this again, I will consider adding a little salt to the mix. Don't confuse these comments with dislike though, it's a very tasty candy. Candy corn is also available year round if you look in the right spot at the grocery store. It was quick and easy to make, and if you'd like to surprise people with a unique party dish, I'd suggest trying this. I also think it might have been tasty with a white chocolate flavored candy coating to shake things up a little.
Stephee
I am absolutely going to try to make this in the very near future!
ReplyDeleteIt's very good! I will say we had a few pieces left after the party that kept for over a week. It got a little softer in the center, but if I had kept it store in an airtight container rather than a cake carrier, I have no doubt they would have kept longer. I'm sure they could be made in bigger batches and bagged as small gifts for co-workers or students even. I've toyed with the idea of trying to put them in candy molds to shape them. I'm more creative in my mind than in person, haha!
ReplyDelete