EASY Crunchy Butterfinger Bars
Yummy and Easy way to make candy! Easy Crunchy Butterfinger Bars are perfect to serve at a party. Specially this Halloween season! We love Easy crunchy butterfingers bars and hope you do too! Its an easy way to use up all that leftover candy corn that no one really cares for but you always buy anyway.
Recipe for easy crunchy butterfingers bars
Ingredients:
2 cups candy corn
2 cups Crunchy peanut butter
Chocolate bark for coating
Directions:
Mix together the candy corn and peanut butter. Microwave for 1 minute, stir, microwave another minute and stir again. Now microwave for 30 second intervals until the candy corn are melted.
Spread into a 9×9 pan and cut into bars. Place these in the fridge to cool.
Melt chocolate in a double boiler. If you don’t have one just use a pot with an inch of two of water and a metal or heat resistant glass bowl for the chocolate. Place this over the pot with water. Voila you have a double boiler.
Once the chocolate is melted dip crunchy butterfinger bars into the chocolate on a fork, shake off excess and set onto a wax paper lined pan. I used my fork with some chocolate on it to squiggle lines over the top.
To remove the bars and the excess chocolate in one step, use a paring knife to cut around the edge of the bars. Enjoy! #homemadeYUMMY
- 2 cups candy corn
- 2 cups Crunchy peanut butter
- Chocolate bark for coating
- Mix together the candy corn and peanut butter. Microwave for 1 minute, stir, microwave another minute and stir again. Now microwave for 30 second intervals until the candy corn are melted.
- Spread into a 9×9 pan and cut into bars. Place these in the fridge to cool.
- butterfinger
- Melt chocolate in a double boiler. If you don’t have one just use a pot with an inch of two of water and a metal or heat resistant glass bowl for the chocolate. Place this over the pot with water. Voila you have a double boiler.
- my homemade double boiler
- my homemade double boiler
- Once the chocolate is melted dip crunchy butterfinger bars into the chocolate on a fork, shake off excess and set onto a wax paper lined pan. I used my fork with some chocolate on it to squiggle lines over the top.
- butterfinger dipped
- To remove the bars and the excess chocolate in one step, use a paring knife to cut around the edge of the bars. Enjoy!
- Mix together the candy corn and peanut butter. Microwave for 1 minute, stir, microwave another minute and stir again. Now microwave for 30 second intervals until the candy corn are melted.
- Spread into a 9×9 pan and cut into bars. Place these in the fridge to cool.
- Melt chocolate in a double boiler. If you don’t have one just use a pot with an inch of two of water and a metal or heat resistant glass bowl for the chocolate. Place this over the pot with water. Voila you have a double boiler.
- Once the chocolate is melted dip crunchy butterfinger bars into the chocolate on a fork, shake off excess and set onto a wax paper lined pan. I used my fork with some chocolate on it to squiggle lines over the top.
- butterfinger dipped
- To remove the bars and the excess chocolate in one step, use a paring knife to cut around the edge of the bars. Enjoy!
