Sometimes life gives you candy corn, and you just have to deal with it. For the past several months, each time I open my pantry door, a bag of candy corn has come flying out at me. A sane person would find another place to store the bag of candy corn, but not me, I just continue to put it back in the same place each day, thinking that eventually it will settle down and behave. *This never works with Brenna, I’m not sure why I thought a bag of candy corn would be any different.* Last Friday I finally hit my limit of being attacked by the yellow, orange, and white candy that most people avoid like the plague. I decided it was time to make Faux Butterfinger Balls again, only this time I altered the recipe to make miniature Easter eggs. Problem solved; no more candy corn attacks, now it’s the caramels. *Sigh!*
- 2 Cups Candy Corn
- 1 (15-oz.) Jar Creamy Peanut Butter (Not Natural)
- 1 (12-oz.) Bag Wilton Dark Cocoa Candy Melts
- 1 Tablespoon Crisco
- In a medium glass bowl, melt candy corn in a microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted.
- With a silicone spatula, mix in peanut butter.
- Place in the refrigerator for two hours.
- Scoop the mixture out with a teaspoon, and then roll between your palms, forming an egg shape.
- Place on a baking sheet lined with wax paper.
- Refrigerate the eggs for at least 1 hour.
- In a small glass bowl, melt the candy melts and Crisco in a microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted.
- Gently drop the eggs in the chocolate one at a time, completely coating the egg surface. Shake any excess chocolate off as you remove the eggs from the chocolate on top of the tines of a fork.
- Place coated eggs on a baking sheet lined with wax paper.
- Refrigerate the eggs for at least 15 minutes.
- Remove the eggs from the refrigerator, and break off any excess chocolate globs using your hands or a sharp knife.
- Place the eggs onto a cookie rack on top of a baking sheet lined with wax paper or tin foil.
- Reheat the leftover chocolate and drizzle the eggs with the tines of a fork, or by using a decorating bottle or parchment paper bag filled with the melted chocolate.
- Leaving the cookie rack on top of the baking sheet, place in the refrigerator for at least 1 hour, before packaging in an airtight container.
- You can use an entire bag of chocolate chips in place of the candy melts, but you will need to increase the Crisco to 2 tablespoons.
- Brach’s produces a Pastel Candy Corn around Easter, just in case you don’t have any leftover candy corn from Halloween. I’m not sure if it will produce the same color of a traditional Butterfinger, but it will have the same taste.
- You can use either semi-sweet, milk, or dark chocolate in this recipe.
- Make sure to soak the bowl and spatula you use for the candy corn and peanut butter mixture in very hot water. It will take a bit of effort to remove the rock-hard substance.
- Remove the Butterfinger Easter Eggs from the refrigerator at least a half an hour before serving if you would like them to have a soft texture.
- Use chunky peanut butter.
- Drizzle the eggs with white chocolate.
RECIPE ADAPTED FROM: Faux Butterfinger Balls by Faith, Hope, Love, & Luck
ORIGINALLY POSTED 04/08/2014