Description
Whether you like the new and “improved” candy bar or not, making your own at home is definitely tasty….and fun!
Ingredients
Scale
- 1 pound candy corn
- 1 pound peanut butter
- 3/4 pound chocolate almond bark
Instructions
- Spray an 8×8″ baking pan with cooking spray. Then take parchment paper or wax paper and make a liner for the pan, making sure to extend enough paper out of the pan to act as handles later when you will lift it out of the pan.
- Spray a large microwaveable bowl with cooking spray. Pour the candy corn in. Microwave at 30 second intervals, stirring in between, until the mixture is melted completely.
- Immediately add in the peanut butter and stir briskly to incorporate the two together. You want to work quickly here as the melted candy corn will start to cool and become globby. Try to get it as smooth as you can.
- Pour mixture into your prepared pan. Chill for one hour or until set.
- Use the paper handles to gently remove the candy corn/peanut butter mixture from the pan and onto a cutting surface. Use a knife to cut the mixture into desired sizes. (I divide the square into thirds with cuts, then turn it the other way and cut seven equal cuts to make 21 bars.)
- Remove the bars to a cooling rack (place some wax or parchment paper under this to catch the drips and make clean up easier).
- In a medium microwaveable bowl, place the almond bark and microwave it at 30 second intervals , stirring between intervals, until it’s smooth and melted.
- Working with a few bars at a time, use a spoon to pour some of the chocolate down the lengths of each bar. Use an offset spatula to smooth the chocolate over the top, allowing the excess to spill over the sides. Use the spatula to smooth the sides, using the tip of the spatula to grab a little more chocolate from your bowl if needed. Keep doing this until the bars are completely covered. Repeat with remaining bars.
- Allow to set, then carefully remove the bars from the cooling rack. You may need to use a knife to help them off the rack.