Homemade White Chocolate Butterfinger Bark

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I am definitely for any holiday that has lots of candy.

Which, in America, seems to be every holiday.  But Halloween is the king of all candy holidays.  ‘Tis the holiday Halloween spirit to eat so much candy that you want to throw up.

And here is my way of doing my part for this blessed, sugary day.  I bet some of you have some bags of candy corn in your pantry right now.  Let’s make some candy out of that candy!  Turns out if you combine candy corn and a little peanut butter, you get that crunchy Butterfinger filling.  Life changer.

And what peanut butter candy is complete without chocolate?  By my personal preference, I made my bark with white chocolate (love the white chocolate peanut butter holiday candy!), but milk or dark chocolate would be just as great.

Make sure to enjoy your sugar filled holiday with lots of candy while you can.  Because the next holiday celebrates with lots of food food (turkey, cranberries, and stuffing oh yes) but in my opinion, not enough candy.

Reese peanut butter turkeys anyone?

(Psst…if you still have leftover candy after making these butterfingers, I highly recommend my candy corn pancakes as breakfast for dinner)

BUTTERFINGER BARK
Barely Adapted from Cookies and Cups

INGREDIENTS

2 1/2 cups candy corn
3/4 cup peanut butter
12 ounces white chocolate bark

DIRECTIONS

Melt white chocolate in a double broiler.  Spread onto wax paper or silpat (at least 9 x 9 inches).  Chill until set, about 10-20 minutes.

Premeasure you peanut butter.

Melt candy corn in a double broiler, stirring constantly. (Or you can put it in the microwave for 30 second 50% power intervals until melted).  Immediately stir in peanut butter over the double broiler.  Working quickly (this stuff hardens fast), spread on top of white chocolate.  Chill until set, about 10-20 minutes.  Break into pieces.  Keep in the fridge.

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