It’s funny how tastes change and people grow up loving or hating something, only to get older and feel differently.
Take, for instance, my apparent affinity for canned green beans my parents claimed I had as a child. According to them, I would eat the beans straight from the can, room temperature.
What. The. Hell. I think that’s child abuse, because canned green beans give me the heeby jeebies now.
Or. OMG–my love for fish and chips. I had it allll the time. But the time I spotted a spine in my fish? That ended my fish & chip love reeeeal fast.
And, get this: my whole life, I’ve never really had a sweet tooth. If anything, a sprinkle tooth, since I was known to beg my mom to puhlease buy me a bottle of nonpareils that I would literally suck down plain. Anyway, I liked my peanut butter paired with my apple mint green jelly and that was pretty much it.
A child who couldn’t care less about peanut butter? (A child who ate canned green beans room temperature?) Why was CPS not called? Or the FBI with an alien spotting?
Halloween meant aiming straight for the gummies, red licorice and DOTS. If anything, some peanut M&M’s. Anything else I shrugged off, including Butterfingers. I was obviously deranged and that explains my fragile psychosis, methinks.
However, now, Butterfingers are my choc+pb candy of choice. The crispy wafer-y crunch, the smooth but not too overpowering layer of chocolate.. it’s totally perfect. I can’t resist ‘em. So when the interwebs started popping up with billions of posts on how to make my own Homemade Butterfingers, I did a happy dance.
This recipe is literally everywhere, so the idea isn’t new no mo’. But I was still totally shocked that candy corn + peanut butter tastes exactly like a Butterfinger flavor-wise.
Try it! It’ll change yo life.
About 3 cups candy corn
1 cup smooth peanut butter
1 pkg Candiquik or milk chocolate bark
1. First, line an 8×8 pan with foil, extending the edges over the sides of the pan. Spray lightly with cooking spray.
2. In a microwave safe bowl*, melt the candy corn for one minute. Stir, then continue melting for an additional 15-30 seconds. Add the peanut butter and stir until completely smooth and melted.
3. Pour the mixture into the prepared pan in an even layer. Chill for an hour until hardened.
4. Once set, bring the mixture to room temperature so it slightly softens (so it’s easier to cut). Cut into bars–I made mini squares for easier dunking.
5. Prep the chocolate according to package directions until smooth. Dip the pb layer in chocolate to coat, allowing excess to drip off. Allow the bars to harden and set. Eat + enjoy!
**Note: So, microwaving candy corn = redonkulous sticky mess. PUHLEASE do me a favor and use a bowl that you don’t mind scrubbing the heck out of. Just saying!!**
When it comes to flavor, these taste almost identical to Butterfingers. However, texture-wise they’re a bit softer–not as crunchy, but still passable–then a Butterfinger. It’s definitely cool to be able to whip up your own candy bars!!