Line a 9x13 pan with parchment paper and set aside. Add the candy corn to a medium bowl and microwave in 30-second intervals (stirring after each) until creamy. Add peanut butter and (using a wooden spoon) stir until creamy.
Pour the mixture into the prepared pan and smooth into an even layer using a rubber spatula. Place in the refrigerator for 1 hour. Remove from fridge and cut into 1-inch squares. Arrange on serving plates.
In a medium microwavable bowl, heat the chocolate in 30-second intervals (stirring after each) until creamy. When smooth, drizzle or spread over the butterfinger bites. Either place back in fridge until ready to serve or serve immediately after topping with chocolate!
- Add 1/2 cup Rice Krispies cereal to the candy corn mixture for a touch of crunch.
- Use leftover Halloween candy corn to make this delicious recipe!
- Instead of drizzling the chocolate over the bites, consider dunking the bites entirely in chocolate to experience more of a full Butterfinger candy bar.
Calories: 82kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 39mg | Fiber: 1g | Sugar: 9g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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