WARNING — This recipe is not healthy! Not even for one second. It is not Paleo. It is not low carb. It is not low fat. But, good golly is it delicious! If you are on a diet or eating healthy I suggest you stop reading now-- Before, you taste the crispy, chocolate crusted, flavor explosion, deliciousness that is this recipe. Lol. No, but really. Don’t do it to yourself.
Butterfingers were my favorite candy bar growing. Now living in a junk food free zone, that was my house, I didn’t get them often. But, man oh man was it a treat when I could rip one of those yellow wrappers open. Now, in all transparency I didn’t make these make this for me. I did, however, eat a few. I can’t personally eat much sugar cause well sugar and aren’t exactly friends. We had a nasty breakup about 20 years ago and—it’s just never quite been the same. Every once in a blue moon though I allow myself a little bit and these are ohhh so worth it. Macroons are worth it, too. I’ll share my macaroon recipe with you later down the round. You can take the frenchie out of France. But, you can never take France out of the frenchie. Hope you enjoy these as much I do. They’re a great gift!
I think you'll be amazed at how similar they taste. They only difference between this and the original is that flakly texture of the middle. You can add a couple handfuls of corn flakes or frosted flakes if you'd like. But, it doesnt really need it.
WHAT YOU WILL NEED: Microwave Pizza Roller (To Cut The Candy) Parchment Paper 8 x 8 baking pan
INGREDEINTS: 1 lb Candy Corn, melted 16 ounces Crunchy Peanut Butter 32 ounces semi sweet chocolate, melted Finely Ground Pink Himalayan Salt
- Melt the candy corn. Either by stove-top or by microwave. If you use the microwave, begin with 1 minute. Then, you can stir your mixture and use 30-second intervals until your candy corn is completely melted.
- Once completely melted, stir in the peanut butter until thoroughly combined.
- Now you can gnaw and sculpt out your candy bar on your parchment paper. I like to get it in a nice big square, so I can cut it into bars. A lot of people like to make them in squares. However you want to do works.
- Once it’s even transfer it to the fridge or at least an hour; until hard. I put it in an 8 x 8 baking pan but it’s not necessary.
- I advise using a pizza roller to cut your candy bars. It’ll take a little muscle. A lot of muscle depending on your upper body strength.
- Now, your chocolate on the stovetop, au bain maire, or in the microwave.
- Then, cover each bar/square in chocolate thoroughly and place on new parchment paper. Try to align it nice and compactly as this will be going into the fridge to harden. I like sprinkle the tops of the bars with some Pink Himalayan Salt and some of the crumbled candy corn peanut butter mixture for added taste and texture. This step is totally optional, though.
- Once done, transfer to the fridge over night. Afterwards you can put them in plastic bags or a Tupperware. I like to put them in a large Tupperware. I make one flat row. Then, cover with parchment paper and do another layer.
- Most importantly, ENJOYYYYY!!!