Three Ingredient Butterfinger Bark

Candy corn looks so festive when displayed in apothecary jars during the Halloween season but what do you do with it afterward? I mean, honestly, you can only eat so much of it plain, right? Well Pinterest to the rescue! I found today’s Butterfinger Bark recipe there and it looked so easy, I had to give it a try.

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I was skeptical about how this might turn out but it ended up tasting pretty authentic! What’s more, it was super-easy (although a bit sticky/messy) and it’s great project for using up leftover candy corn!

3 Ingredient Butterfinger Bark

1.5 cup candy corn
3/4 cup smooth peanut butter
1.5 cup semi-sweet chocolate chips

Line a 8″ square baking pan with parchment paper or aluminum foil. Set aside. Melt chocolate in a large heat-proof bowl in the microwave. Stir until smooth. Pour half the chocolate onto the bottom of the prepared pan. Smooth out. Set aside to set.

NOTE: Use care when melting both the chocolate and the candy corn not to over-heat. This will result in a dry, crumbly texture.

In the meantime, place candy corn in a large heat-proof bowl and melt in the microwave for 45 seconds. Check if it’s melting and melt for another 20 to 30 seconds. Stir until smooth. Add peanut butter to the melted candy corn. Stir until smooth. Warm up in the microwave if needed.

Pour the mixture (it will be thick) onto the set chocolate in the pan. Spread and smooth the top. Pour the rest of the melted chocolate on top of the candy corn/peanut butter filling. Smooth the top. Place the pan in the fridge to set, at least 1 hour.

Cut into squares or triangles or free-form pieces. Store in the fridge,in an air-tight container for up to 5 days.