Butterfinger Candies

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 :-)