Homemade Butterfinger Bark Food

HOMEMADE BUTTERFINGERS

Steps:

• Grease an 8x8 pan with shortening. Line with two pieces of parchment, one in each direction, greasing in between. Place peanuts in a food processor and pulse until ground into fine pieces. Heat peanut butter in the microwave for 20 seconds on 50% power to warm. Stir.In another bowl, melt candy corn in 30- to 40-second increments on 50% power. Stir between each heating. Once melted, stir in peanut butter. Immediately turn out onto a sheet of parchment paper. Form into a rectangle a little larger than the pan. No need to be exact. Press the peanuts into the mixture. Fold into thirds, like a letter. Use a rolling pin to roll into a rectangle of about the same size as before. Press cornflakes on top, crushing them as you do. Fold into thirds in the same manner. Roll flat. Fold into thirds again. Once more, roll flat into a square about the size of the pan. Press into the pan, smoothing with your hands. Let the mixture set up about 15 minutes. Lift out of the pan and cut into pieces. Place on a wire rack and let cool completely. Once cool, melt chocolate wafers as directed on the package. Dip and place on a waxed paper-lined cookie sheet. Let chocolate set up before storing or packaging. Store at room temperature in an airtight container.

HOMEMADE BUTTERFINGER BARK

Steps:

• Line a large baking sheet with aluminum foil.
• Melt 10 oz of chocolate over double boiler or in microwave,according to package directions.
• Spread the melted chocolate on the foil lined baking sheet, approximately 11″x15″. DOn't worry too much about the exact measurements, you just want it to be a thin layer.
• Place baking sheet in fridge to chill quickly, about 10 minutes.
• In a large microwave safe bowl melt your candy corn, 1 minute and then stir, then in 30 second increments until melted, stirring after each 30 seconds.
• Immediately stir in peanut butter. Mixture will be very thick. Use those muscles!
• Spread it on top of chilled chocolate.
• Place this back in the fridge for another 20 minutes, until chilled.
• Melt the remaining chocolate and spread it on top of the peanut butter layer.
• Chill again at least 20 minutes.
• Cut into triangle shaped pieces.

HOMEMADE BUTTERFINGER CANDY BARS

Steps:

• Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter.
• Spread mixture in an 8x8 pan lined with parchment. Cool completely.
• Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

HOMEMADE "BUTTERFINGERS"

Steps:

• Spread peanut butter onto Cheez-It and then sandwich with another Cheez-It.
• Continue until you have a good pile of sandwiches.
• Melt chocolate according to package directions.
• Dip each sandwich into the chocolate, lift with a fork, and then place on wax paper or foil.
• Continue with remaining sandwiches, and then place in fridge 30 minutes to harden.

BUTTERFINGER CANDY

Steps:

• 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.