Ingredients
Equipment
Method
Step-by-Step Instructions
- Prep the Pan: Grease an 8x8-inch pan with shortening and line it with parchment paper. Grease the parchment too.
- Chop Peanuts: Pulse the roasted, salted peanuts in a food processor until finely chopped, about 10-15 seconds.
- Melt Peanut Butter: Microwave the smooth peanut butter for 20 seconds on 50% power; stir until creamy.
- Melt Candy Corn: In a bowl, microwave the candy corn in 30-40 second increments on 50% power until melted.
- Combine Mixtures: Stir melted candy corn into warm peanut butter and spread onto prepared parchment paper.
- Add Peanuts & Fold: Press chopped peanuts into the mixture and fold it in thirds, then roll it out.
- Incorporate Cornflakes: Press crushed cornflakes into the mixture and fold and roll out again.
- Set in Pan: Transfer the mixture to the pan, press down firmly, and let set for about 15 minutes.
- Cut & Dip: Cut the mixture into bars and dip each into melted milk chocolate wafers.
- Cool & Store: Allow chocolate to harden completely and store in an airtight container at room temperature.
Nutrition
Notes
These bars can be stored for up to a week at room temperature or kept in the refrigerator for 2 weeks. Freeze for up to 3 months if necessary.