Ingredients

The following ingredients have 4 Servings
  • 1.5 cup candy corn
  • 3/4 cup smooth peanut butter
  • 1.5 cup semi-sweet chocolate chips

Instruction

  • Line a 8" square baking pan with parchment paper or aluminum foil. Set aside.
  • Melt chocolate in a large heat-proof bowl in the microwave. Stir until smooth.
  • Pour half the chocolate onto the bottom of the prepared pan.
  • Smooth out. Set aside to set.
  • In the meantime, place candy corn in a large heat-proof bowl and melt in the microwave for 45 seconds. Check if it's melting and melt for another 20 to 30 seconds. Stir until smooth.
  • Add peanut butter to the melted candy corn. Stir until smooth. Warm up in the microwave if needed.
  • Pour the mixture (it will be thick) onto the set chocolate in the pan. Spread and smooth the top.
  • Pour the rest of the melted chocolate on top of the butterfinger filling.
  • Smooth the top.
  • Place the pan in the fridge to set, at least 1 hour.
  • Cut into squares or triangles or free-form pieces.
  • Store in the fridge,in an air-tight container for up to 5 days.