Homemade Butterfingers - cooking recipe

Ingredients

1 lb candy corn
1 (12 ounce) bag milk chocolate chips (see tip below)
1 (16 -18 ounce) jar peanut butter, creamy

Preparation

\tLine a 9X9 inch pan with wax paper.
\tMelt the candy corn in medium bowl, stirring every 30 seconds, until smooth, stir in peanut butter until well mixed, may be lumpy, not completely smooth.
\tPour into wax paper lined pan.
\tPlace in freezer for 10-20 minutes or until firm.
\tTake the candy bars out of pan, cut into bite size pieces.
\tMelt the chocolate in microwave, stirring every 30 seconds until smooth.
\tUse a fork to dip bar into chocolate coat all sides, tap to remove excess chocolate and place on a wax paper lined sheet.
\tWhen you have covered all bars in the chocolate mix, place back in freezer until firm about 10 minutes.
Tips: I found I did not have enough chocolate chips to completely cover all bars, so I just poured the rest on top of the bars I had left over. They were just as good.
Enjoy!