Butterfinger Candy Bark (Made with Candy Corn)

1 ½ Cup Candy Corn
¾ cup smooth Peanut Butter
1 ½ cups semi-sweet chocolate chips


  1. Line an 8” square baking pan with parchment paper or aluminum foil. Set Aside
  2. Melt chocolate in a large heat proof bowl in microwave, or in a double pan on stove until smooth.
  3. Pour half the chocolate onto the bottom of the prepared pan. Smooth out, set aside to set.
  4. In the meantime, place candy corn in a heat proof bowl and melt in the microwave for 45 seconds.   Stir and melt an additional 20-30 seconds until smooth.
  5. Add peanut butter to the melted candy corn. Stir until smooth. Warm up in the microwave if necessary.
  6. Pour the mixture over the set chocolate in the pan. Spread until smooth.
  7. Pour the remainder of the melted chocolate over the butterfinger filling and spread until smooth.
  8. Place pan in the refrigerator to set. About 1 hour
  9. Cut into squires or triangles and serve. Yum! Yum!
  10. Store in the refrigerator in an air tight contain for up to 5 days.

Recipe was shared by Melissa Schenek