Butterfinger Bark

Here’s one I feel I should share right away so that you can go out tonight and grab some clearance candy corn on the way home tonight! Don’t worry if you hate candy corn, this actually tastes more Butterfinger-y than candy corn-y. It’s delicious!

Ingredients:

  • 20 ounces chocolate, divided
  • 5 cups candy corn
  • 1 1/2 cups peanut butter

This kind of hollow-in-the-middle packaging is totally a scam.

I used bittersweet chocolate for this, I suppose milk chocolate would be more ‘authentic.’

Line a large baking sheet with nonstick foil and set aside.

Melt half of the chocolate carefully on the stove or in the microwave. Spread the melted chocolate over the foil, covering about an 11X15″ area, but don’t worry about being too precise. Just get it spread fairly thin.

Refrigerate for at least ten minutes, until the chocolate is firm.

While you wait, measure out the peanut butter and have it ready. Place the candy corn in a big bowl and microwave for 1 minute, then stir. After a minute, it won’t look like anything has happened yet, but continue microwaving, now in 30 second increments, and stir after each.

Most of the way there…

When the candy corn’s completely melted and smooth, quickly stir in the peanut butter, stirring until evenly mixed. Spread over the chocolate.

About the right color, too, I think!

Refrigerate for 20 minutes, then melt the remaining half of the chocolate, and spread over the top.  Refrigerate another 20 minutes.

Cut into pieces (this takes some buffness), and share with people you like, like the bike mechanic that just make your bike all spiffy again!

A solid post-Halloween treat!

Butterfinger Bark

From Cookies and Cups.

  • 20 ounces chocolate, divided
  • 5 cups candy corn
  • 1 1/2 cups peanut butter

Line a large baking sheet with nonstick foil and set aside.

Melt half of the chocolate carefully on the stove or in the microwave. Spread the melted chocolate over the foil, covering about an 11X15″ area, then refrigerate for at least ten minutes, until the chocolate is firm.

Measure out the peanut butter and have it ready. Place the candy corn in a large bowl and microwave for 1 minute, then stir. Continue microwaving, now in 30 second increments, and stir after each time. When the candy corn’s completely melted and smooth, quickly stir in the peanut butter, stirring until evenly mixed. Spread over the chocolate, then refrigerate for 20 minutes.

Melt the remaining chocolate and spread over the top of the candy corn layer.  Refrigerate another 20 minutes, then cut into pieces.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
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