I compared two homemade butterfingers recipes and found one that is easy, crunchy and just right.
(Stick with me to the end of this one, it’s worth it)
About 2-3 weeks ago, everyone was posting a recipe for Butterfingers. You know that crisp peanut butter center, covered in chocolate.
One of hubby’s all time favorites!
I saw it first at Brady’s blog Gluesticks, she’s a crafty kind of gal.
The very next day I saw it at In Katrina’s Kitchen.
I’m loving this idea.
And it’s not a new one, Plain Chicken posted this a year ago.
So it must be good, I have to try this.
And the recipe is just too simple: candy corns, peanut butter and chocolate.
3 cups candy corn
1 cup peanut butter
chocolate for dipping
Melt candy corns in the microwave, sorry, I’m a double boiler kind of gal, never figured out the right way to melt things in the microwave without scorching or splattering everywhere. So melt your candy corns, then add peanut butter and blend till everything is creamy. You may need to heat it a bit more to get the nice creamy stage.
Pour into a buttered 8 x 8 pan and let cool about an hour. Cut candy into desired shapes and dip in chocolate. Place on wax paper until chocolate is set.
Here’s how it went: