1 cup candy corn
2/3 cup peanut butter
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon coconut oil
1Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture, stirring three times, until smooth, 45 to 60 seconds.
2Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15 to 20 seconds). Place on waxed paper; let stand until set. In a microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.
Bent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a ButterFinger bite. Who knew? They’re delicious!
Prep: 30 min. + standing
Makes about 4 dozen
1 piece: 50 calories, 3g fat (1g saturated fat), 0 cholesterol, 16mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 1g protein.