Confessions of a Cookbook Queen - she did hers all fancy-like in owl molds. I kept mine simple, spreading it out in a 9x13" baking pan, and I think it came out just right.
The recipe is so simple, it's ridiculous:
Melt 16 oz of candy corn in the microwave, stirring every minute or so until completely melted. Mix in 16 oz of peanut butter (creamy or chunky as you like). After it's completely blended, spread out into a 9x13" baking pan (or a smaller pan, if you'd like these to be thicker).
Notice that that's equal parts candy corn and peanut butter - this recipe is going to be very easy to double or halve or make whatever amount you want to.
Set the pan into the refrigerator to cool. It will firm up as it cools. Once it's completely set and firm enough to handle, cut as desired. I chose bite sized pieces, but I would think you could do candy bar sized if you wanted to.
Melt chocolate candy coating in a double boiler (or a pot of water with a small bowl resting on the rim of the pot, which is what I did), and dip the peanut butter portions in the chocolate, coating thoroughly. I used a pair of forks for this part, which worked both to coat the pieces and to easily lift them out of the hot melted chocolate. Place the coated candies on a cookie sheet covered with parchment paper.
Place the cookie sheet into the refrigerator to set - this takes all of 15 minutes at most. Once chilled and solid, these can be stored in a container kept in the refrigerator.
If you're smart, that container will be opaque and labeled 'chicken guts' or they'll be gone before you've had time to do up the dishes. The taste is perfect. The texture is almost perfect (I think the peanut butter mixture would need to be pulled like taffy to get the exact texture of a commercial butterfinger - and I am not even going to get into that kind of craziness... this recipe is easy, and I'm keeping it that way)
My son in law declared it to be 'the bombdiggidy'. I have to agree!
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