Ingredients
1 22oz bag (3 cups) candy corn (I used autumn mix)
1 heaping cup Jif peanut butter, smooth
2 cups Hershey dark melting chocolate or milk chocolate
Instructions:
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.
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.
Store candy in an airtight container in the refrigerator for a crispy bar or leave on the counter for a chewy bar.
From: http://reciperoost.com/2017/12/11/sooo-easy-3-ingredient-copycat-butterfinger-bars/
