Homemade Butterfingers
16 ounces candy corn
1 cup creamy peanut butter
12 ounce milk chocolate chips
2 teaspoons coconut oil (optional)
In a small/medium microwave safe bowl melt the candy corn at 1/2 power in 30-second bursts, and stir after each cycle until it is melted. (this takes around 4 1/2 - 5 total minutes).
DO NOT cook longer than 30 seconds at a time or your candy will seize and won't work.
Once the candy corn has melted and is smooth, mix in the peanut butter by hand until well combined.
After candy mixture is combined, spread evenly in a 11x7 or 9x13 Pyrex dish (adjust size depending on the thickness you would like for your candy) lined with wax paper. Refrigerate for 15-30 minutes to set.
After candy has set, remove from the pan and cut into pieces.
Melt chocolate chips (in a microwave safe container) along with coconut oil (optional) in the microwave for 30-second intervals stirring between each interval. This should take approximately 1 1/2 - 2 minutes.
Dip candy in chocolate, allow to drip in a wire cooling rack and transfer to refrigerator to allow the chocolate to set once all candy has been dipped. Enjoy!
Candy should be stored in the refrigerator in an airtight container for up to two weeks.
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