This recipe features a key ingredient that you may or may not be able to get your hands on this time of year. Our school got a huge donation of said secret ingredient so in the spirit of “waste not,” I got crackin’ on my first batch of candy.
This is super easy and does not involve a candy thermometer or even the stove. Just the microwave y’all!
In other news, we randomly acquired a dog over the weekend and are in dire need of a witty name. We already have a cat named Abba Zaba, named for this clip from Half Baked. In that same spirit, we are considering naming him Cuban B. Other options are Scooter, Radar, Cruiser, Johnny Utah, and Kip. What say you dear readers?
The big reveal:
Candy corn! Yup. You gotta have the corn if you wanta make the butterfinger.
from Plain Chicken
yield varies depending on size of candy bars
1 – 24oz package of candy corn
2 1/2 cups peanut butter
1 – 24 oz package chocolate almond bark of chocolate candy coating or just use chocolate chips
In a microwave safe bowl, nuke the corn on high for 2 minutes. Stir with a wooden spoon and continue to heat them in 15 second intervals until corn is melted, stirring between each interval.
Add peanut better and stir well to combine. In a wax paper lined 13×9 inch baking dish, spread mixture evenly using the spoon to press down.
After the corn mixture has completely cooled, remove from dish and cut into desired sizes.
Melt chocolate according to package directions, usually in the microwave.
Dip corn pieces into melted chocolate, allowing to cool on wax paper. Yummy in my tummy. Enjoy!