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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (30g) Recipe makes 16 servings The following items or measurements are not included below: candy corn chocolate almond bark |
||
| Calories 182 | ||
| Calories from Fat 140 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.6g | 24% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 142mg | 5% | |
| Potassium 200mg | 5% | |
| Total Carbohydrate 6.1g | 2% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 2.9g | ||
| Protein 7.8g | 15% | |
Butterfinger Candy
Recipe #250448 |
1¼ hours |
15 min prep |
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SERVES 16 , 32 squares
Ingredients
- 1 lb candy corn
- 1 (16 ounce) jar creamy peanut butter
- 1 (16 ounce) package chocolate almond bark
- candy coating
Directions
1
Line a 9x13-inch pan with reynolds quick release foil, so it extends over the sides of the pan.2
Microwave candy corn on high for 1 minute. Stir. Cook and stir at 15 second intervals until melted. Stir in peanut butter. Spread in pan.3
Cool until firm. Lift out of pan, using foil as handles. Cut into squares.4
Melt almond bark. Dip squares. Place on wax paper until set.
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