This super-easy recipe with only three ingredients is making it’s way around Pinterest, and since I’ve had pops on the brain lately (you can find all my pop creations here), I immediately thought this would be a great idea to turn into pops! It’s much easier to make them into the traditional bars, but for the adventurous, I’ll include the instructions for the pops in the recipe.
*Update: this is TOO funny! I did not read the blog that I found the recipe on until I already made the pops, and I see she had a similar idea as me to turn this into suckers using molds. Great minds! Except hers is greater because this would be MUCH easier to make using molds.
I was skeptical that the combination of melted candy corn and peanut butter would taste like a Butterfinger, but, amazingly, it really does. It even has that same crispy crunch in your mouth, though the texture is softer and not as dry & flaky as a real Butterfinger–more moist. One of my friends liked it more than a real Butterfinger for that reason, and I think I have to agree. Very delicious and fun!
Printable recipe with picture
Printable Pops recipe with picture
1 lb. candy corn
16 oz. peanut butter
16 oz. chocolate candy melts or chocolate candy coating/bark
Spray an 8×8 baking dish with oil, then line with wax or parchment paper. Place the candy corn in a large glass bowl and microwave for one minute. Stir, then continue to microwave in 15-second intervals, stirring in between, until melted and smooth. Stir in the peanut butter. My mixture was very chunky because the candy corn did not want to combine with the peanut butter so I nuked the mixture for another 15 seconds. At that point it was grainy, and I wanted to leave it that way since it reminded me of Butterfingers since they don’t have a smooth texture. If you want yours completely homogeneous, continue melting in 15-second intervals until you get the mixture perfectly smooth (disclaimer: it is only my assumption that eventually it would get smooth, since I have not tried it myself). Spread into the prepared pan and allow to cool completely, 1-2 hours. Remove from the pan by grasping the wax paper and lifting out. Cut into small bars. Melt the chocolate coating according to the package directions and dip each bar into it using a fork,tapping off the excess before setting on wax paper to dry.
To make Butterfinger Pops, let the mixture cool completely, then use a cookie scoop to portion it out. Roll each scoop into a ball and set on waxed paper. Freeze until firm, about 15 minutes. Take lollipop sticks and dip the tip of each one into melted candy coating and then stick into the balls. After all the balls have sticks in them, put them back in the freezer to firm up again. Place your styrofoam block in the refrigerator. (Since the balls will be very cold when you dip them, the chocolate will be more prone to crack and placing the pops in the refrigerator after dipping will reduce the amount of cracked pops*.) Once they are firm enough to dip, remove five at a time from the freezer, dip them one at a time in the chocolate coating, tapping off the excess, and push the sticks down into the styrofoam block to set. Check on them each time you add another to see if they are cracking and if so, remove and apply extra melted chocolate onto the crack so that no oil leaks out. If you want to add sprinkles, do it as soon as you tap off the excess chocolate, while it is still wet. I put some peanuts and candy corn together in my food processor and chopped them up for my topping. To get a better idea of the process involved for pops, refer to my Cake Pops tutorial.
Recipe source: Plain Chicken
*LOL, “cracked pops” for some reason reminded me of my husband’s favorite quote from a movie. Can you name the movie this is from?
Father say, “Hurry is waste. Waste is cracked bowl which never know rice.”