Homemade Butterfingers
- Minutes to Prepare:
- Number of Servings: 49
Ingredients
Peanut Butter, smooth style, 2 cup *Brach's Candy Corn, 453 gram(s) *Almond Bark, 3 oz *milk chocolate chocolate chips, 16 tbsp *Crisco All-Vetagble Shortening, 1 tbsp
Put the candy corn in a microwavable bowl. Heat for 1 minute, stir. Continue to heat in 15 second intervals, stirring each time, until the candy corn is melted. Scrape the sides as the corn will stick. When the candy corn is melted, stir in the peanut butter thoroughly. When mixed, pour into a 9x9 cake pan (I line mine with waxed paper first). Cool completely.
Once cool, cut the mixture into 1" pieces. Using two forks, dip the mixture into the chocolate. Place onto wax paper covered cookie sheets. Refrigerate until the chocolate is set, about 20 minutes.
To make the chocolate, pour the almond bark (3 squares), the chocolate chips and the shortening into a microwave safe bowl. Heat in 30 second intervals, stirring each time, until melted.
Makes about 40 servings.
Serving Size: Makes 40 1 inch pieces
Once cool, cut the mixture into 1" pieces. Using two forks, dip the mixture into the chocolate. Place onto wax paper covered cookie sheets. Refrigerate until the chocolate is set, about 20 minutes.
To make the chocolate, pour the almond bark (3 squares), the chocolate chips and the shortening into a microwave safe bowl. Heat in 30 second intervals, stirring each time, until melted.
Makes about 40 servings.
Serving Size: Makes 40 1 inch pieces
Nutritional Info Amount Per Serving
- Calories: 132.8
- Total Fat: 7.6 g
- Cholesterol: 0.1 mg
- Sodium: 51.7 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.7 g
- Protein: 3.1 g
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