Thursday, February 9, 2012

Homemade Butterfinger Hearts

Butterfingers are delicious, but also contain dairy—a no-go in my lactose-free household. As a pre-Valentine's Day treat I decided to make my sweet husband some "butterfingers" he could actually eat. Want to do the same? Here's what you'll need:

A bag of candy corn

Creamy peanut butter

Chocolate chips — I used Ghirardelli semi-sweet, which have no milk, but you can use milk or dark chocolate as you prefer.

* As for quantities, your ratio of ingredients should be about 1 to 1, so purchase accordingly. (Example: 16 oz candy corn/16 oz jar of peanut butter/16 oz of chocolate)

To make these I toodled around a bit online to see what I should do before getting started (try here and here) . I melted an 11 ounce bag of candy corn in the microwave—candy corn is not really "in season" so I bought mine off of Amazon. Start with 1 minute on the clock, or less if you've got a microwave on steroids, stir, then heat and stir in additional 15 second intervals until it's all smooth. Add 1 and a half cups of peanut butter (mine were generous cups) to the melted candy corn and combine. Smooth this mixture into an 8x8 inch pan lined with parchment paper. Cool completely. I popped my in the refrigerator...for I am impatient.

Once the mixture had set, I pulled the parchment paper and candy out of the dish and laid them on the counter. I took my heart-shaped cutter and cut out my soon-to-be "butterfinger" bites. I also cut a few chunks in the shape of mini candy bars. Then I popped the whole shebang back in the fridge to stay firm while I melted semi-sweet chocolate chips in the microwave in a large shallow bowl. Dip each heart in your melted chocolate, let them cool on parchment paper, and enjoy!

I've got to say, this dessert is easy and AMAZING! It really does taste like a Butterfinger! It lacks a bit of the crisp of the real thing, but has just enough crunch to make the experience very similar. It's also the easiest recipe ever, as long as you don't mind getting your fingers a bit messy with chocolate—all the better for licking, I say!

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