Here we are again, this summer vacation, with another idea to keep you busy. :) (Of course, we ALWAYS recommend swinging into the shop to say hi, find a great treat, and then going to enjoy all the fun shops on Anoka’s Main Street. Antiques, clothes, shoes, ice cream, flowers, artisan made goods, and so much more reside in the little stores around town!) We’re lovin’ that you guys are liking our Summer Candy Craft series–and we love even MORE that you’re back here, reading today! If you’ve missed the other blogs in our crafty series…we’ve had some good ones so far: S’mores Lip Scrub, Cotton Candy Puffy Painting, Animal Mason Jars and even a blog full of lemonade stand tips, tricks and ideas. Today though, well, we’re gonna try to recreate a favorite of ours…the Butterfinger. (Did you know, we have an entire board set up on Pinterest just dedicated to simple, and/or copy cat candy recipes? You can find it here. It’s a great board…if we do say so ourselves. ;) )
Anyway…like we mentioned up there, this week, we’re gonna, attempt, to recreate the good ‘ol, Butterfinger! Also, since summer break boredom is a thing around our home too…we’re gonna let the teenager attempt this one. It’s a microwave friendly…so, it’s simple enough. We found this recipe in a few places–but, the one we went with, and used here, is the one on Peanut Butter and Peppers.com; the directions are written super clear and we loved the name of the site. :) (The recipe, and instructions and from them–the photos are from us.) Also, we halved the recipe on account of the fact that we had, accidentally, already eaten half the bag of candy corn; plus, a little math thrown into summer vacation never hurt anyone.
Here’s what you need:
1 22oz bag (3 cups) candy corn (We found these at Hyvee right now…Cub has ’em too.)
1 heaping cup peanut butter, smooth
2 cups dark melting chocolate or milk chocolate (We used chocolate chips.)
And…here’s what to do:
Line an 8 x 8 baking pan with parchment paper; set a side.
In a microwave safe bowl, add candy corn. Cook for 1 minute, stir, cook for 30 seconds, stir, then cook in 15 second intervals until creamy. Add peanut butter, mix until combined. If the candy starts to get hard while mixing, place in the microwave for 10 seconds.
Pour mixture into prepared baking dish. Smooth out with a back of a spoon. Place in the refrigerator for one hour to cool.
Take candy out of the refrigerator, and place on a cutting board. This part gets tricky. Using a sharp knife cut into pieces. You can make any shape and size you like. (I, actually, intervened here…cutting it was tough!)
Make a double boiler, by placing water in a medium pot, about a ⅓ of the way, place a large glass bowl over the pot and add chocolate. Stir the chocolate until melted. With two forks dip candy mixture into chocolate. Place the candy onto parchment paper and let it set. (We used the microwave here, too. We melted the chocolate chips exactly how we melted the candy corn…little, by little. The fork idea was too tough…so, she just held onto the pieces, and dipped away!)
Store candy in an airtight container in the refrigerator for a crispy bar or leave on the counter for a chewy bar. (The texture isn’t exactly the same as a Butterfinger…but the flavor is incredible! For only three ingredients, and no baking–this recipe is pretty awesome.)
If you give this, or any of our ideas, a try–we’d love to hear about it. Post here, or on our Facebook page! OR…if you have ideas you’d like to pass onto us–let us know! We think new ideas are the best. :)