Homemade Butterfingers

In a large bowl, measure out smooth peanut butter. Note: I’ve used 2 cups as it calls for in other recipes, and it becomes quite greasy.

In a large microwave safe bowl, nuke the candy corn for 1 minute. Stir, and microwave again 20 seconds at a time, stirring until candies are completely melted. They will be very hot, be careful.

Whisk the peanut butter and candy corn until evenly combined. The candies will cool rapidly and the mixture will appear kind of grainy. Don’t worry, this will help achieve the crunchy texture.

Pour mixture into a foil-lined 9×9 inch baking dish. Place in the fridge to cool completely, about 30 minutes. Remove from the dish and cut bars into 1×2-inch rectangles.

In a double boiler, heat chocolate melts until smooth and melted. Stir frequently to avoid scorching the chocolate. One by one, dip the Butterfingers into chocolate, and tap off excess chocolate. Lay out on foil to finish cooling. Repeat until all bars are coated. Drizzle bars with additional chocolate if desired.

Serve with a tall glass of milk, and devour!