Leftover Candy Corn?

Well who knew this little candy corn hack? 

I will admit that as a child and even into adulthood 'Candy corn' was always been one of those Fall / Halloween candies that I thought was icky and would avoid at all costs ~ at least until a few years ago when I came across a recipe online for Homemade Butterfinger bars ~ and while iti s not hte 'cleanest' of treats it is a great way to make use of these often abandoned candies from the kids Halloween stash.  Also my apologies but I do not remember the initial 'source' of this amazing little treat cause it was before my introduction to Pinterest when I would just 'write down' recipes! 

Homemade Butterfinger Bars 

Homemade Butterfinger Bars

What you Need 

•  3 cups of candy corn ~ Celiac Disease association has a great list of GF candies here
• 1 cup of all natural peanut creamy peanut butter
• 10 ounces high quality melting chocolate ~ milk or dark you choose

What You Do

• Using medium heat in a large pot on the stove or if you prefer a bowl in the microwave melt the candy corn stirring often until it is smooth and lump free.
• Add in the peanut butter and stir until well combined.
•  Using either a parchment lined bar pan OR the handy dandy Epicure Petite Bar pan  that is little sprayed with some coconut oil pour the melted candy corn / peanut butter mixture and spread until about 3/4 inch thick allow to cool in the fridge until solid enough to keep its form. 
• If using a bar pan cut the mixture into bite size bars about 1 inch x 2 inch while it is still soft enough to cut but firm enough to keep its shape once sepeated by the knife and than return the cut pieces to the fridge until HARD all the way through. If using the Epicure bar pan skip this step and just leave bars in the fridge until HARD and than pop out the bars onto parchment paper lined flat cutting board or bar pan.
• When the bars are cooling melt the melting chocolate in a bowl over medium heat either on the stove or in the microwave stirring to keep it smooth. 
• Using a fork dip the 'bars' into the melted chocolate and return to the parchment paper and continue process until all bars are dipped in chocolate. 
• Return bars to the fridge to allow chocolate to 'set'.
• Store in an airtight container until ready to serve or FREEZE and take out one bar at a time to have as a little treat! 

For those who need to know the calorie and nutritional breakdown here it is when the recipe makes 24 bars ~ if you make your bars bigger or smaller it will affect the outcome. They are definitely a 'treat' when you take in the size of the serving and the caloric and carb intake in comparison but they are such a very TASTY treat!

Here is a cool little video about the Epicure Bar pan that shows why it is a staple in my kitchen ... it makes the perfect size servings for 'little hands' or those of us who are watching our caloric intake ... we use it for muffin bars, pancakes for on the go, crust-less quiches, pizza muffin bars, granola bars and so forth ~ IMO it is a must have in the kitchen!

Have an amazing day!

Margaret
Life Well, Laugh Often, Love Much!
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