You know what’s great about Halloween (besides costumes and decorations)? Candy! Especially when it’s half off after Halloween.
Fun fact about me – I absolutely love candy corn, something that most people don’t usually like. As I was looking up things to make with candy corn (because there’s such a limited window that you can find the stuff), I came across something a little surprising. Did you know you can make butterfingers with candy corn?! Immediately I knew I had to try it.
The best thing about this recipe is how easy it is with only three ingredients.
To make about 12 mini bars, you’ll need:
- 1 cup (8 oz) of candy corn
- 1 cup of creamy peanut butter
- 1 bag of chocolate chips
On the stove, melt the peanut butter and candy corn together on low or medium-to-low heat. Stir continuously as the candy corn begins to soften and melt. I found it easier to put the peanut butter in first because the candy corn gets so sticky against the pot when melting.
When the mixture is completely melted and stirred together, it should have a thick consistency. Remove from heat. Lightly spray a square or rectangular pan with cooking spray, and use a spatula to spread the mixture into the pan. Press down and into the corners of the pan until it is flat and about ½ inch thick (much like you would with rice krispie treats). If it is not enough to fill your pan, simply use the spatula to make the end as straight as possible.
Let it sit until it is completely cool, and use a sharp knife to cut small bars out of the pan. I made mine about 1 inch wide and 3 inches long.Melt the chocolate chips on defrost mode for about 40 seconds, then stir, and repeat in 10-20 second intervals until the chocolate is completely melted. If needed, add a tablespoon of vegetable oil to the chocolate to thin it out a little. Use a fork to dip the butterfingers centers in chocolate and set on a piece of parchment paper to harden. Just like that you have delicious bite sized butterfingers! Not only are they so simple to make, they actually do taste like the real thing, and I bet you never thought candy corn would be the secret ingredient in butterfingers. You’ll never buy a butterfingers from the store again. Enjoy!
You know what’s better than brownies? Brownies with frosting. And what’s even better than that? Brownies with Reese’s peanut butter cups melted in and peanut butter frosting on top! These are peanut butter heaven in a cupcake mold.
I’m still perfecting my from-scratch cake baking, so this one uses boxed brownie mix, which makes the process much simpler and just as delicious. For more on baking from scratch, stay tuned! I’m practicing to get them just right.
Your brownie cupcake ingredients:
- 1 box of brownie mix (I used Duncan Hines)
- 2 eggs
- 1/2 cuvegetable oil
- 1/4 cup water
- 1 bag Reese’s peanut butter cups, chopped
Your frosting ingredients:
- 1 cup of creamy peanut butter
- 1/2 cup (1 stick) of butter, softened
- 2 cups confectioners sugar
- 1 tsp vanilla extract
- 1 tsp milk (optional)
First, mix your brownies according to the package’s directions. Mix in your cut-up Reese’s and divide the batter into your lined cupcake pan until the cups are 2/3 full.Bake according to the package’s instruction. I baked mine on 350 degrees for about 25 minutes. Use a toothpick to determine if they’ve baked all the way through.
While the brownies bake, begin mixing your frosting. Mix together the softened butter and the packed creamy peanut butter until they are completely blended. Beat in the vanilla extract and slowly add in the sugar. Continue beating for several minutes until the frosting becomes smooth no longer grainy. Only add the milk if it needs a little more moisture to change the texture. Once the cupcakes have completely cooled on the cooling rack, top them with this deliciously sweet and creamy peanut butter frosting and garnish with chopped Reese’s peanut butter cups. Enjoy!
Who doesn’t love Girl Scout cookies, right? I grew up as a Girl Scout, so I’d always try to beg my mom to buy enough to survive on for the rest of the year. Even know, during Girl Scout cookie season, I will always have a cookie-stocked pantry. Hence the dawn of baking with Girl Scout cookies. Of all the things I could do with them, I decided to make truffles.
This recipe only makes ten truffles, so double up if you want more!
6 or more Tagalong cookies (or knockoffs)
1/4 cup peanut butter
Bar of baking chocolate
2 1/2 ounces cream cheese
First, grind up the cookies in a food processor. Move the mixture to a bowl and use the back of a spoon to crush any remaining crunchy pieces. Because of the soft chocolate coating, the cookies would not grind very finely in my ancient food processor. Add in approximately 1/4 cup of peanut butter and 2 1/2 ounces of cream cheese. Use a spoon or spatula to mix everything together. It should be somewhat smooth but still thick.
Form balls with your hands and place them on a cookie sheet covered with wax paper or aluminum foil. Then melt the bar of baking chocolate according the instructions on the package. Dip each ball into the chocolate and lay back on the cookie sheet. Refrigerate until the chocolate has solidified.
While their cooling, microwave a tablespoon of peanut butter in a small bowl. 30 seconds is all you need. Mix it well. It should be very thin. Using a spoon, gently pour a little bit of the peanut butter over the truffles and put them back in the refrigerator.
Ta-da! All done and they taste delicious…obviously, since they’re made with Girl Scout cookies.
Everyone loves Reese’s, right? Well now you can make them at home, and I swear they’re at least as good.
Here’s what you’ll need:
- Mini cupcake pan
- Mini cupcake liners
- Chocolate chips
- Brown sugar
- Powdered sugar
- Peanut butter
- Vegetable oil
Start with lining your pan with mini cupcake liners. All of my measurements are approximate. You may need to adjust amounts based on taste or thickness. Melt 1 cup of chocolate chips with 1 tablespoon of oil in a small ceramic bowl in the microwave for 30 seconds. Stir and microwave again for 30 seconds. Fill the cupcake liners with a thin layer of chocolate, just enough to cover the bottom. Put the pan in the freezer to solidify the chocolate.
While the chocolate freezes, make the peanut butter filling. In a pan, melt approximately 1 cup of peanut butter on low and slowly add 4 tablespoons of powered sugar and 4 tablespoons of brown sugar while you stir. Taste it as you go in case you want to adjust the sugar, but I find the sweeter the better with these. The sugar is important because it not only sweetens but changes the consistency of the the peanut butter. When it’s all mixed up, put the pan in the freezer until the peanut butter is hard enough to mold.
When the mixture is ready to mold, create small balls in your palms and squish them down flat enough to fit comfortably inside the cups. There should be enough room on the sides and on the top for more chocolate. Heat 1/2 cup of chocolate chips and 1 tablespoon of oil again for 30 seconds. Stir and repeat for 30 seconds. Pour the rest of the chocolate on top of each cup. It should fill the liner completely and stay flat on the top. Then put the pan into the freezer to finish them off.
They should harden fairly quickly, and when they do, you can remove them from the pan. From then on, keep them refrigerated so they don’t melt. I guarantee they’re delicious and great for gifting! My coworkers love them!