Homemade Butterfingers

In a medium bowl, sift together the powdered sugar and powdered milk. Set aside.

In a medium saucepan, combine the granulated sugar, corn syrup and butter. Bring to a boil on high heat, stirring constantly (you don’t want it to start sticking). Once it starts to boil, reduce the heat to medium and continue stirring occasionally for about 5 minutes. Stir in the vanilla and remove from heat.

Add the sugar/powdered milk combo and stir well until incorporated and smooth. Add in the peanut butter and stir until smooth. Add in orange food coloring (entirely optional) until you get it to the orange color desired.

Pour into a parchment-lined 8×8 pan (make sure the paper hangs over two sides) and let the mixture cool completely, about an hour and a half. Remove from the pan using the paper “handles” and cut into 2×1 inch pieces using a sharp knife.

Put chocolate into a medium sized microwave safe bowl. Melt the chocolate in the microwave for 1 minute (or you can do this in a saucepan over low heat if you’re into that), then stir. Continue to heat for 30 second intervals, stirring in between each, until the chocolate is smooth and creamy.

Dip your candy pieces in the chocolate. You can stab them from the bottom with a fork or maybe use corn-on-the-cob skewers, or maybe try a sturdy toothpick. Coat completely, then set on a wax-paper-lined baking sheet and allow to cool completely. Once you have them all done, you can stick the tray in the fridge for about 30 minutes to set.

Store in a sealed container in the fridge or at room temperature. It’s candy, after all.