Homemade Butterfingers

Nemo provided me with the perfect excuse to spend some serious kitchen time.  After all, what else are adult snow days for?  Clearly not for going anywhere when you open your front door to this:

For reference, that railing is about three feet high.

And that would be my car.  From the other side, it's a snowbank with antennae.

 So I scrounged through the random items in my pantry and through the thousands of recipes I had tagged, and decided it was finally time to do something with the leftover candy corn (why yes, it is indeed February, but candy corn doesn't go bad) as well as the chocolate molds I ordered ages ago and haven't used.

That something?  Homemade Butterfingers of course!  Difficulty: Easy.  Rating: Just like the real thing! 

No really, crunch and all!

Ingredients
2 parts candy corn
1 part smooth peanut butter
Chocolate to coat

Melt chocolate over double boiler, stirring until smooth.  Spoon a small amount of chocolate into each mold and turn to coat the sides.  Place upside down on a rack to allow the excess chocolate to drip out.  Let chocolate harden.

Melt the candy corn in the microwave, in 30 second intervals, stirring until smooth.  As soon as it is melted, stir in the peanut butter.  Spoon into prepared chocolate molds, nearly to the top.  Spoon a little more chocolate on top to cover.  Allow candy to set for at least one and a half hours.  Carefully invert mold and release the chocolates.  Store in an airtight container.

If not using a chocolate mold, pour candy mixture into a pan lined with greased parchment paper.  Allow candy to set for ONLY one hour (longer it will be too hard to cut without shattering).  Remove from pan and cut into bars.  Dip bars in chocolate and allow to set.

Note: DO NOT heat candy corn and peanut butter together - the resulting candy will harden far too much, as in teeth-cracking hard.