We’ve made Homemade Butterfingers before and can I just say, they are TO. DIE. FOR. Seriously. Delicious. Well, this is pretty much the same thing except in bark form. Which basically means it’s the same thing but thinner. Oh yeah, and easier because you don’t have to dip each individual piece. But that also means a less chocolate per Butterfinger filling ratio. So it’s a toss up which is better in my book.
You want to melt half of your chocolate and spread it out on a cookie sheet lined with parchment paper. You can use foil if you want, but I have a thing with parchment paper. I love it.
Place the cookie sheet in the fridge for about 20 minutes to get the chocolate hard. If it’s at all soft, it’s squish all over when you spread on the Butterfinger layer.
While the chocolate is cooling, put your candy corn in a medium saucepan. Melt over medium low heat, stirring frequently. When the candy corn is completely melted, add the peanut butter.
Gentle spread the Butterfinger layer over the chocolate. You don’t really “spread” it. It’s more of a pat. Place the cookie sheet back into the fridge to cool. Note: if the Butterfinger filling is too hot it’ll melt your chocolate. So either let it cool a tiny bit or work quickly.
Melt the remaining chocolate and spread over the Butterfinger layer. Cool for about 20 minutes until chocolate is firm.
Cut into squares or triangles and enjoy!
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