Homemade CandyCorn / Butterfinger Recipe
16 oz candy corn
16 oz peanut butter
16 oz Milk Chocolate chips
Melt candy corn in microwave stirring until completely melted.
Add in peanut butter and mix until thoroughly combined.
Form into eggs, balls or layer in pan for squares.
Place in freezer to set.
Melt chocolate in microwave, stirring until completely melted.
Dip eggs or balls in melted chocolate, coat completely.
For squares layer chocolate on top of mixture in pan.
Then return to parchment paper.
Place in freezer to set
Tip: Using Almond Bark makes this recipe even better.
Caramel Candy Bars
1 (14 oz) package caramel candies
1/3 cup milk
2 cups Gold Medal all purpose flour
2 cups quick cooking or reg. oats
1 ½ cups packed brown sugar
1 tsp baking soda
½ tsp salt
1 cup margarine or butter softened
1 (6 oz) package semi-sweet chocolate chips
1 cup chopped dry roasted peanuts
Heat oven to 350
Grease rectangular pan 13 X 9 X 2 inches
Heat candies and milk in 2 quart saucepan over low heat
Stir frequently, until smooth
Remove from heat
Mix flour, oats, brown sugar, baking soda, salt, and egg in large bowl
Stir in margarine with fork until mixture is crumbly
Press half of the crumbly mixture in pan
Bake 10 minutes
Sprinkle with chocolate chips and nuts
Drizzle with caramel mixture
Sprinkle remaining crumbly mixture over top
Bake until golden brown
20 – 25 minutes
Cool 30 minutes
Loosen edges from sides of pan
Cut into bars
About 2 X 1 inch
Makes 54 bars
Cherry Mash Candy
Ingredients and Directions:
2 cups sugar – I use 1 1/2
1/2 cup butter
12 large marshmallows
2/3 cups evaporated milk (small can)
Bring to a boil and cook for 5 minutes.
Add 8 oz. of cherry bits & 1 teaspoon vanilla
Stir until chips melt
Pour into 9 x 13 pan – cool in refrigerator
Melt in double boiler
12 oz. package milk chocolate chips
3/4 cup peanut butter
Add 10-12 oz. salted peanuts crushed
Pour over cherry layer and chill
Cut into small squares