HOMEMADE BUTTERFINGER BITES
Bent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? They're delicious! -Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture until smooth, 45-60 seconds, stirring 3 times., Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15-20 seconds). Place on waxed paper; let stand until set. In a microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MAGICAL 'HOMEMADE' BUTTERFINGER BITES RECIPE BY TASTY
Here's what you need: candy corn, creamy peanut butter, chocolate chips, white chocolate
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- In a microwave safe bowl, microwave the Candy Corn for 90 seconds, stopping to stir every 30 seconds, until smooth.
- Immediately add the peanut butter and mix together.
- Using a teaspoon, form mixture into little balls and place them on wax paper.
- Freeze for 15 minutes.
- Melt the chocolate chips in a microwave safe bowl - 90 seconds, stopping to stir every 30 seconds, until smooth.
- Roll the cooled balls in chocolate and return to wax paper.
- Decorate with additional chocolate, candy melts, or melted candy corn (optional) and place in the fridge to firm.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 75 grams, Fat 34 grams, Fiber 4 grams, Protein 10 grams, Sugar 61 grams
HOMEMADE BUTTERFINGER
I love butterfinger .. these look so good I just had to share
Provided by Rachel Burbank
Categories Other Snacks
Number Of Ingredients 3
Steps:
- 1. Melt candy corn in microwave on high for 1 minute. Stir and continue cooking in 15 second intervals till melted, stirring at each interval. Stir in peanut butter and spread in an 8x8 pan lined with parchment paper. Cool completely and dip in melted chocolate.
BUTTERFINGER BITS COOKIE RECIPE BY TASTY
Here's what you need: butter, brown sugar, sugar, egg, vanilla extract, baking soda, baking powder, salt, flour, butterfinger bits
Provided by Perry Ryan
Categories Desserts
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Cream butter with the sugars until fluffy. Then, beat in the egg and vanilla.
- Add the dry ingredients and beat into the butter mixture.
- Stir in Butterfinger bits. Then, refrigerate the dough for 4 hours.
- Bake at 375°F for 8-10 min.
- Serve warm.
Nutrition Facts : Calories 191 calories, Carbohydrate 26 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 15 grams
PEANUT BUTTER CRUNCH BITES RECIPE BY TASTY
Here's what you need: candy corn, creamy peanut butter, chocolate chips, white chocolate
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, microwave the candy corn for 90 seconds, stopping to stir every 30 seconds, until smooth.
- Immediately add the peanut butter and mix together.
- Using a teaspoon, form mixture into little balls and place them on wax paper.
- Freeze for 15 minutes.
- Melt the chocolate chips in a microwave-safe bowl for 90 seconds, stopping to stir every 30 seconds, until smooth.
- Roll the cooled balls in chocolate and return to wax paper.
- Decorate with additional chocolate, candy melts, or melted candy corn (optional) and place in the fridge to firm.
- Enjoy!
Nutrition Facts : Calories 814 calories, Carbohydrate 100 grams, Fat 46 grams, Fiber 6 grams, Protein 14 grams, Sugar 81 grams
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HOMEMADE BUTTERFINGER BITES RECIPE - LOS ANGELES TIMES
From latimes.com
Email [email protected]Servings 48-60Occupation Cooking ColumnistCategory SNACK, STOVETOP
- Prepare your workspace: Fill a medium metal or glass bowl with the hottest possible tap water and place it in your sink. Likewise, fill a 2-cup heat-proof glass liquid measuring cup with the hottest possible tap water, then place a candy thermometer in the water. Have a large heat-proof silicone spatula at the ready as well.
- Place the peanut butter and salt in the largest metal or heat-proof bowl you have and stir together. In a small bowl, combine the vanilla and the baking soda and set aside with a small spoon in the bowl. Grease an 8-inch square metal or foil baking pan with nonstick cooking spray and line the bottom and two sides with a strip of parchment paper, letting the excess hang over the edges of the pan. Heat the oven to 200 degrees.
- In a 2- to 3-quart, small saucepan, combine the sugar, corn syrup and 1/4 cup water and stir to combine with a long-handled heatproof silicone spatula or wooden spoon. Place over medium-high heat and bring to a simmer. As soon as bubbles appear around the edge of the syrup, cover the pan and let cook for 3 minutes; this allows the steam from the syrup to condense on the lid and run back down the side of the pan into the syrup, which helps wash away any undissolved sugar crystals that could make the syrup seize. At this same time, place the bowl of peanut butter in the oven to warm up.
- After the 3 minutes, uncover the pan. Remove the candy thermometer from the water and attach it to the side of the saucepan. Add the butter and continue cooking the caramel, stirring occasionally to prevent the dairy solids from scorching on the bottom of the pan, until the temperature of the syrup reaches 285 degrees. When the candy reaches 275 degrees, remove the bowl of peanut butter from the oven and place it on a kitchen towel or other heat-proof surface.
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