Photo by Jenny
Ingredients
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16 ounces
candy corn
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16 ounces
peanut butter
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16 ounces
melted chocolate or more
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1/2 tablespoon
shortening or canola oil
Directions
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In a glass or microwavable bowl, melt candy corn, stirring at every 30 second increments.
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Stir in peanut butter and heat for another 30 seconds and stir until smooth. It will turn into a batter as it cools.
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Place in fridge while you melt the chocolate.
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Remove batter from refrigerator and cut into bars using a large chefs knife. The batter will be very hard. Slice then force down the knife.
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Place bars in refrigerator so chocolate can harden.
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These are best at cold temperatures because if they get warm the filling gets chewy. Store in an air tight container in the refrigerator.
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