Candy Corn Butterfinger (Print Version)
# Ingredients:
01 -
1 cup (170g) milk chocolate chips
02 -
2 cups (340g) white chocolate chips
03 -
1 14-ounce can sweetened condensed milk
04 -
1 cup (268g) peanut butter
05 -
3 cups candy corn
# Instructions:
01 -
Grab an 8x8 pan for thick pieces or a 9x9 pan for thinner ones. Cover the inside with foil and grease it lightly with cooking spray.
02 -
In a medium-sized saucepan, toss in the candy corn and peanut butter. Keep stirring every 30 seconds on low heat for roughly 3 minutes.
03 -
Pour the sweetened condensed milk into the saucepan, then stir constantly for another 3 minutes. Keep the heat low—boiling isn’t needed, but gentle bubbling is fine.
04 -
Toss in the white chocolate chips and stir until everything is melted and blends together smoothly. It might take a little patience.
05 -
Evenly spread the mixture into the lined pan. Let it rest on the counter for 15 minutes before popping it in the fridge to fully set.
06 -
Once the mixture is firm, use a knife to cut it into square pieces for serving.
07 -
Melt the milk chocolate chips in a small pan. If the chocolate is too thick, stir in a little vegetable oil. Dip the bottoms of the squares in the melted chocolate. Place them on wax paper to cool and harden.