I'm attempting to follow a stricter budget these days, which means I raid my pantry, see what I have, and then I plan my cooking around my available ingredients.
I had an entire 1lb bag of candy corn leftover from Halloween.
Let's get one thing straight: Too much candy corn is never a bad thing.
That would be like saying there are too many puppies in the world. Or too many vacation days.
But since I spent the entire month of October celebrating Halloween, I figured it was time to move past that great holiday and onto the Thanksgiving/Christmas holiday that is upon us.
If you have leftover candy corn, or feel like buying a $0.10 bag in the sale bin at Walmart, please make these delicious butterfinger candies. They are so easy!
1. Melt an entire bag of candy corn in the microwave in a microwave-safe bowl. Heat the bowl of candy corn on HIGH power for one minute, stir, and then continue heating in 30 second intervals. The entire process takes about 5 minutes.
2. Mix 2 cups of creamy peanut butter into the melted candy corn. Spread mixture onto wax paper on a baking sheet and refrigerate for 30 minutes.
3. Slice butterfinger candy into your desired shape.
4. I used two different methods. I first lined a mini muffin pan with little cupcake liners. I filled the bottom of the cup with melted white chocolate and refrigerated it until hard. I then placed a chunk of the butterfinger candy on top and then covered it with more white chocolate in a Reese cup fashion.
5. You can even make these little butterfinger cups festive for the holidays! I added a few sprinkles to each candy.
6. For a different approach, slice the butterfinger candy into miniature bars. I covered these with melted semi-sweet chocolate that I had on hand and then drizzled the candy bars with melted peanut butter.
A clever way to use candy corn! Enjoy :-)