Homemade Butter-fingers

Grease a 13×9 or similar sized cake pan with a generous amount of cooking spray.

Spray the inside of a microwave safe bowl generously with cooking spray. Pour the candy corn into the bowl. Microwave for 30 seconds, then stir. Repeat the cycle of heating for 30 seconds then stirring until the candy has melted. For me, this took 3 times. Be careful not to over heat the candy. It should be slightly puffy when it is ready.

When the candy is melted, immediately add the graham cracker crumbles and the peanut butter. Stir until completely combined.

Pour the candy mixture into the cake pan. Using a spoon, press the candy into a sheet that is about 1/4″ thick.

In a microwave-safe bowl, heat the chocolate chips for 30 seconds, remove from the microwave and stir, then heat for an additional 40-45 seconds or until chocolate has melted.

Pour the chocolate over the candy sheet, and evenly spread to cover the candy.

Place the cake pan into the refrigerator and allow the chocolate to set. This took about 20 minutes.

Once chilled, peel the candy sheet from the cake pan, and cut into bite-sized pieces using a pizza cutter.

Yum! Homemade butter-fingers from you left over candy corn.