If you're like me, you have loads of candy corn around this time of year. Instead of snacking on it all day long, turn it into a homemade treat and gift it to friends and family or trick or treaters!
Equipment Needed: 8-inch square baking dish
Technique Tip: Melting the chocolate and candy corns in 15 or 30 second intervals will prevent burning.
Swap Option: In place of milk chocolate, use dark for a richer flavor.
- 3 cups candy corn
- 1 cup creamy peanut butter
- 1 package milk chocolate chips
Line an 8-inch square cake pan with parchment paper, set aside.
Place candy corns into large heat-proof bowl. Microwave for 60 seconds and stir. Continue to microwave at 15-second intervals until smooth and creamy.
Immediately add peanut butter to melted candy corns and stir until well incorporated.
Place mixture into baking dish and refrigerate for about an hour. Remove and cut into 12 3-inch rectangular pieces.
Place chocolate chips into heat-proof bowl and microwave at 30-second intervals, stirring in between, until chocolate is melted and smooth.
Using two forks, dip each candy into the melted chocolate and place on a parchment-lined baking sheet to cool. Store covered at room temp for a chewier texture or in the fridge for a crisper texture.