Now before I reveal this beauty of a recipe, I would like to share my thoughts regarding the overall process and outcome. When I first stumbled across the recipe here, I was a little sketched at first, to think that you could actually duplicate this candy at home seemed pretty far fetched to me. That was until I saw how easy it was to make, then I thought,"I need to try this". I had read tons of reviews from other's who have made it, and all had agreed that their creation tasted exactly like the real thing. I was convinced and inquired to Joshua about my newly acquired culinary intentions. He was thrilled, and so I recruited him to help me in the kitchen. I don't normally ask for assistance, BUT Star Trek episodes were awaiting us, and the sooner we got done, the sooner we would be enjoying both candy and show. The original directions were a little lacking, because I hadn't baked with 2 of the ingredients previous, so having more of an in depth path would have helped things run a little smoother in my opinion. So with that said, I will be including my tested directions with the recipe. On a side note- I personally enjoy these homemade ones better, because they aren't hard and don't get lodged in your teeth, although it looks exactly like it, just don't try to sell them as, and you'll be fine!
Homemade Butter Fingers!!!
- 1 lb Candy Corn (Any kind will do, we used the autumn mix with all 3 varieties. I had a 24oz package as well and just had to eyeball the amount.)
- 1 jar of peanut butter 16oz (We used Laura Scudder's all natural with the 2in of oil at the top!)
- 16 oz of Chocolate coating (Our package was 24 oz, so again because it is packaged in mini blocks, we had to just guestimate how much to use. We also used almond bark chocolate flavored.)-
I have included pictures below for those of us who would rather look at them and figure it out without having to read the included instructions!
- Pour candy corn in microwave safe dish large enough to hold candy and peanut butter.
- Microwave candy corn on high for two 45-55 second intervals, using a fork, potato masher or whisk in between.
- When candy corn is completely melted, add the entire jar of peanut butter in 3 batches combining until well blended.
- Take an 8x8x pan and line with parchment paper or spray pam. (You can make fun shapes with different pans, holiday themed with pumpkins, trees, hearts ect.)
- Pour mixture out onto lined/sprayed pan, and spread out with a spatula or fork and allow to cool completely. (I believe ours took about an hour and a half to cool, but we added on extra time just in case there were any warm spots we missed .)
- Follow the directions on package of chocolate coating to heat up. (We used our stovetop because I wanted to baby sit the chocolate and make sure it wouldn't scorch.)
- Once chocolate is melted, you can either pour in the pan and spread with a spatula or you can dip for bottom coverage. (We figured pouring the chocolate on was less tim consuming than dipping each pre-cut piece in the sauce pan.)
- Allow the chocolate to cool and then using a pizza wheel or a an 8in chef's knife cut candy into strips of 3x1.5x.
- Pour a huge glass of milk of your choice and devour.
This recipe makes about 20 sized squares, so you will have plenty to share or store in your freezer for a wonderful, refreshing treat.