Hey, all! Happy Monday and…
I don’t know about you, but I’ve already eaten more than my fair share of candy today. Specifically, waaaay too many Homemade Butterfingers. You may have seen the recipe around the internet lately. Only three ingredients – candy corn, peanut butter, and chocolate. Sounds crazy, but it works. (If you don’t eat gelatin, Jelly Belly candy corn is vegetarian)
I have no idea who originally came up with the idea (props to you), but I followed the recipe from bunsinmyoven.com. I used the same silicon mold that I used for my Pumpkin Ice Cream Bites. It’s a Bite-Size Brownie Squares Mold made by Wilton, and I’m in love with it. Easy portion control for those of you who can limit yourselves to just one or two (and not 6, like me).
Oh, and if you plan on refrigerating them (which gives them a flakier, crunchier texture much like real Butterfingers), I’d stick with regular, full fat, creamy peanut butter. I used natural peanut butter in my second batch and it was a total fail. They ended up rock hard. I’m pretty sure I’ll be getting a few of my friend’s dental bills in the mail.
Maddux and I are heading over to my sister’s house now for Trick-or-Treating. Maddux will be all dressed up in his costume. I’m not putting it on him until we get there, though cause I’m sure he’d destroy it in the car. He’ll be getting some treats, too
Did you sort your Halloween candy after Trick-or-Treating?
I sure did. Half the fun of Trick-or-Treating was dumping my bucket onto the floor and making little piles of each type of candy.