Easy Butter Fingers Candy Recipes

Steps:

• 1. In a microwave-safe bowl, melt candy corn in microwave on high in 30-second intervals. Stir every 30 seconds until JUST melted and smooth. Make sure not to overheat and stir well after each interval.
• 2. Stir in 1 jar of crunchy peanut butter to melted candy corn until well blended.
• 3. Press mixture into a parchment paper-lined 9 x 13 pan. Allow to cool for at least 5 minutes.
• 4. Melt chocolate chips with 1 TBSP shortening in a double boiler or microwave. (I prefer the double boiler.)
• 5. Pour melted chocolate over candy. Allow chocolate to set before cutting. I usually place it in the refrigerator until the mixture is thoroughly cooled.
• 6. Cut into squares. Enjoy! (Optional) Sometimes I drizzle some melted milk chocolate on top of the semi-sweet chocolate after it's cooled just for decoration.

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

Steps:

• Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
• Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
• Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

Steps:

• Line a 9x13-inch pan with reynolds quick release foil, so it extends over the sides of the pan.
• Microwave candy corn on high for 1 minute. Stir. Cook and stir at 15 second intervals until melted. Stir in peanut butter. Spread in pan.
• Cool until firm. Lift out of pan, using foil as handles. Cut into squares.
• Melt almond bark. Dip squares. Place on wax paper until set.

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.