The Savoie’s have always loved Halloween especially when we celebrate it with a spooky party. When I was about 18 years old, Mom let my friends and I make a haunted forest in the side yard for my sisters and brother and their friends. She had Dave and I go to a favorite fishing spot, the Old Burnout Bridge, to collect trash bags full of Spanish moss. We used one of the poles for rescuing people from drowning in our pool to grab the moss out of the trees. When we got home, we draped it over everything! Some of that moss is still growing in her oak trees. All of my friends had a fantastic time scaring the pants off of the younger ones. We were lucky enough to borrow haunted house props and sets from Our Lady of LaSalette’s stash–the joys of living in a small town!
These Candy Corn Butterfingers amazingly mimic real Butterfinger candy. You can only buy candy corn during Halloween time, so go ahead and whip up some today. You are sure to frighten your friends and family with your eerie talent to conjure Butterfingers from candy corn.
by Elizabeth Savoie Dronet
Ingredients
16 oz candy corn
16 oz creamy peanut butter
16 oz chocolate bark (I like Kroger’s brand.)
1 tsp shortening if desired to make the chocolate smooth and shiny.
Method
Line an 8×8 dish with parchment or wax paper.
Melt candy corn in a glass bowl in the microwave. Start with 1 minute and stir. Return for 15 second intervals stirring each time until smooth. Stirring this will prove to be good exercise! Do not attempt to touch the melted candy with your finger. It is very hot! Take it from me!
When melted stir in peanut butter until well combined. Spread mixture into the 8×8 lined dish. Use a silicone spatula to press and smooth the candy into the square form. Let cool completely. Using the parchment paper, lift the candy out of the dish and place paper and candy onto a cutting board. With a sharp thin knife, cut the candy into small squares. Line a cookie sheet or two with wax paper for coated candy to dry.
In a glass bowl, melt chocolate and shortening in the microwave. Start with 30 seconds and stir. Return for 15 second intervals until chocolate is smooth and creamy. Transfer to a smaller bowl if the depth of the chocolate is too shallow to cover the candy squares.
Using a fork, coat one candy square at time in the chocolate. Tap fork against the side of the bowl to remove excess chocolate from candy. Gently place on parchment or wax paper lined sheet to dry. Repeat until all candy has been coated. Clean up the look of your candy by using a toothpick to draw lines around any candy where the chocolate has pooled on the paper.
Enjoy!
Here's our friend Stephan eating the insides of Resusci Anne during our Haunted Forest.
Savoie Secrets: It's a Family Recipe 