Butterfinger Candy - cooking recipe

Ingredients

1 lb candy corn
1 (16 ounce) jar creamy peanut butter
1 (16 ounce) package chocolate almond bark
candy coating

Preparation

Line a 9x13-inch pan with reynolds quick release foil, so it extends over the sides of the pan.
Microwave candy corn on high for 1 minute. Stir. Cook and stir at 15 second intervals until melted. Stir in peanut butter. Spread in pan.
Cool until firm. Lift out of pan, using foil as handles. Cut into squares.
Melt almond bark. Dip squares. Place on wax paper until set.