Oct 27, 2013

homemade butterfinger bars



It's going to be our first Halloween in a house!  That may not sound terribly exciting, but we've never really had Trick-or-Treaters.  I had a few (maybe 3 or 4) that came by at my grad school apartment, but that barely even counts.  For the first time ever we've got a LOT of kids in our neighborhood and we're all stocked up on candy.  Hubs was supposed to work late on Halloween night and I was supposed to be in class, but we're both skipping out.  He's arranging his schedule to be home, and I'm skipping class (as a student, not as a lecturer!).


My mom even decided to make Cooper a festive outfit for the occasion (sorry it's a little blurry...he wouldn't hold still long enough for a pic).  Watch out for batdog!


Homemade Butterfinger Bars
Makes 16-25 bars (depending on what size you cut them)
Based off of this recipe

Ingredients:
  • 3 c candy corn **Please note that it generally is NOT vegetarian (it contains gelatin)...I eat it once a year, but if you won't, this isn't the recipe for you**
  • 1 1/2 c smooth peanut butter
  • about 1 c melted chocolate (I sacrificed our chocolate Easter bunny, but you could easily use choco chips)
Line an 8x8 baking dish with parchment paper.  I cut two pieces so that all of the sides were lined.  Place the candy corn in a microwavable bowl, and microwave for one minute.  Stir.  Continue to microwave in 30 second increments, stirring in between, until the candy corn is melted.  Be sure not to over-microwave or the candy gets hard again.  Quickly mix in the peanut butter until it's smooth.  Spread the mixture into the lined baking dish.  While the bars are still warm, remove them from the pan by lifting the parchment paper out.  Cut the bars into squares (4x4 or 5x5) and allow them to cool.

Once cool, you can top them with chocolate, if you choose.  To keep it simple, I just put the butterfinger pieces on a wire rack, melted the chocolate in the microwave the same way as I melted the candy corn, and then spooned/spread the chocolate over the butterfinger pieces.  If you want to be fancy, you can dip them in the chocolate.  Once they are at room temperature, cover them and put them in the fridge for storage until ready to serve.





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