In the other write-ups I read, people consistently commented that the taste is spot on for the store bought version, but that the consistency was chewier. I agree with both comments. I saw one blogger say that she added crushed Rice Krispies and that addressed the crunchy consistency. I had already gone to the store when I read about adding the cereal, so I'll have to try that next time. And, I'll definitely be making them again.
Also, this was the first time that I ever used Chocolate Bark. I was amazed at how easy it melted and how smooth it was. For a reference point, out of a package with 12 pieces of bark, I used 7 pieces to coat all the filling pieces.
I need to get better about taking pictures of all the steps as I go...I didn't take a picture of the melted candy corn which actually looked kind of cool.
- 16 oz of Candy Corn
- 16 oz jar of Creamy Peanut Butter
- Chocolate Chips or Chocolate Bark (Melted)
- Put the Candy Corn in a microwave safe bowl and heat for 60 seconds. (You can also do this in a pan on the stove).
- Stir and and continue to heat/stir in 30 second increments until completed melted.
- Add the peanut butter and stir until combined
- Pour the mixture into a 8x8 or 9x9 baking dish lined with waxed paper
- Let cool completely
- Cut into desired size/shape
- Melt the chocolate (a small deep bowl works well so you can totally submerge the filling)
- Use a for to lower the filling into the chocolate. Lightly shake the fork or tap against the side of the bowl to remove any excess chocolate.
- Place the coated center on a piece of wax paper until set.
|Center waiting to be coated....|
|All dressed up and ready to go!|