Butterfinger Clone

INGREDIENTS

 1 lb candy corn

 16 oz peanut butter

 16 oz dark chocolate candy coating

DIRECTIONS

 1. Line an 8”x8” pan with parchment or wax paper.

 2. Melt candy corn in microwave in 30 second intervals until melted. Stir after each interval.

 3. Stir in peanut butter.

 4. Spread mixture into pan and cool completely. Trim edges if needed. Cut into 15 rectangles (3 rows of 5).

 5. Melt chocolate according to package instructions.

 6. Using fork, dip each rectangle into chocolate and completely cover. Place on waxed paper until set.

NOTES

 Makes 15 mini bars. Store in airtight container at room temperature.

Recipe Source: http://ruflove.wordpress.com/2011/09/08/butterfinger-clone/