Stirring the filling in this recipe may very well give you carpal tunnel, but it will be a small price to pay. It’s insanely good! Tastes like the real thing. Which, as my friend pointed out, I could just buy at the grocery store. Very true, Lisa. You make me laugh. I guess there’s something about homemade that is fresh. And rewarding. It’s like I win the candy championships when my homemade Butterfinger candy turns out.
There are two steps in this recipe. The first step, “chilling the filling” as I like to call it, is very strange because when you spoon that filling into the pan to chill it, it looks like mashed sweet potatoes. Which is a good thing because no one will “sneak” some from the fridge. Man will they be disappointed when they later realize that it was really the filling to Butterfinger candy. The second step is the drenching-in-chocolate step. One of my favorite things to do. Mostly because it means you are getting closer to being able to eat the candy. Plus, who doesn’t love a pool of chocolate?
1 lb. candy corn
1 16-oz. jar Skippy creamy peanut butter
1 12-oz. pkg. milk chocolate chips
2 T shortening
Butter tin foil and place in 8 x 8 or 11 x 7 pan. Set aside. Place candy corn in bowl and microwave for 60 seconds. Stir. Continue cooking in 20-second intervals until melted, stirring after each interval. Stir in peanut butter. Try not to get carpal tunnel. Spread in tin foil-lined pan. Place in refrigerator and chill several hours or overnight until hardened.
Melt chocolate chips and shortening in double broiler or small crock pot and stir until smooth. Turn filling out onto cutting board. Cut into 1-inch squares. Immediately dip in chocolate and let set on wax paper. Store in refrigerator. Cool to room temperature, if desired, before eating.
