the mystery ingredient is…

Nutella? Flour? Saltines? Broccoli??

I got a bevy of bizarre answers when I asked what two ingredients combined made the filling of the homemade Butterfingers I handed out this weekend. It was obvious peanut butter was involved, but each and every taste tester was absolutely stumped on the other mystery ingredient.

A few hints: You’ve definitely had it before… It’s melted… It’s something colorful… It’s something people buy in bulk at a particular time of the year and let sit around for months because it’s disgusting…

Candy corn is such a polarizing entity — so much so that I purposely handed out these treats without telling anyone what was inside so their feedback would be prejudice-free. The results? All positive, regardless of any longstanding candy corn convictions.

When I came across this recipe on The Family Kitchen, I thought, “There’s no way this comes out. Candy corn in a Butterfinger? Seriously??” But somehow it worked, and worked pretty well. If you couldn’t tell, I am not a fan of candy corn, but I’m always open to fun experiments. If you still have some of that Halloween staple, clean out your candy dish and give it a try.

*Big thanks to my girl, Liz, for donating her unused/unwanted candy corn to this effort. Check out her awesome cakes!*

slightly adapted
♦8 oz. candy corn (traditional orange, yellow and white for appropriate coloring)
1 c. creamy peanut butter
8 oz. milk chocolate candy coating (almond bark or Wilton melting wafers)

Place candy corn in microwave-safe bowl. Microwave for 90 seconds, mix and continue microwaving at 10-second intervals until candy is completely melted. Quickly mix in peanut butter, then spread mixture on a baking sheet lined with parchment paper. Once cooled, cut into candy bar-sized squares. Place tray in fridge for 20 minutes. Meanwhile, melt chocolate candy coating in a double broiler. Remove pieces from fridge, coat in chocolate and set to cool.

Total time? 5 minutes “cook,” 20 minutes set, 10 minutes dip.
Cost? $1 for bag of candy corn, $2 for peanut butter, $2 chocolate coating.
Overall success relative to expectations? 8 out of 10. I was amazed at how these turned out. Not only was I leery about the combination, but whilst melting and mixing, I won’t lie — I was pretty revolted by the smell. This had disaster written all over it until I cut off a little piece of the orange brick and it actually tasted like a Butterfinger. The consistency is a little different; they’re slightly tougher to chew and not as crispy, but on the plus side, you don’t get all that crap stuck in your teeth.

4 thoughts on “the mystery ingredient is…”

  1. this is genius!! I love butterfinger and I would have NEVER thought candy corn had anything to do with it’s awesomeness!! Thanks for this post!! It makes me wanna get up and make some!!


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