Butterfinger Easter Eggs

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!*

Ingredients:

• 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

Directions:

1. 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.
2. With a silicone spatula, mix in peanut butter.
3. Place in the refrigerator for two hours.
4. Scoop the mixture out with a teaspoon, and then roll between your palms, forming an egg shape.
5. Place on a baking sheet lined with wax paper.
6. Refrigerate the eggs for at least 1 hour.
7. 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.
8. 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.
9. Place coated eggs on a baking sheet lined with wax paper.
10. Refrigerate the eggs for at least 15 minutes.
11. Remove the eggs from the refrigerator, and break off any excess chocolate globs using your hands or a sharp knife.
12. Place the eggs onto a cookie rack on top of a baking sheet lined with wax paper or tin foil.
13. 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.
14. 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.

Suggestions:

• 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.

Improvements:

• Use chunky peanut butter.
• Drizzle the eggs with white chocolate.

RECIPE ADAPTED FROM: Faux Butterfinger Balls by Faith, Hope, Love, & Luck

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Butterfinger Easter Eggs

Ingredients:

• 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

Directions:

1. 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.
2. With a silicone spatula, mix in peanut butter.
3. Place in the refrigerator for two hours.
4. Scoop the mixture out with a teaspoon, and then roll between your palms, forming an egg shape.
5. Place on a baking sheet lined with wax paper.
6. Refrigerate the eggs for at least 1 hour.
7. 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.
8. 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.
9. Place coated eggs on a baking sheet lined with wax paper.
10. Refrigerate the eggs for at least 15 minutes.
11. Remove the eggs from the refrigerator, and break off any excess chocolate globs using your hands or a sharp knife.
12. Place the eggs onto a cookie rack on top of a baking sheet lined with wax paper or tin foil.
13. 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.
14. 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.

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ORIGINALLY POSTED 04/08/2014

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