Saturday, June 24, 2017

Butterfinger Crack Corn

My sister Karen sent me this recipe.  When I got to her house before our family reunion, she had made this.  It is like CRACK!  Seriously, this is so very tasty.  Make it and you will love it.
Butterfinger Crack Corn

2 bags (3.5 oz each), butter flavored Chester's Puffcorn
24 ounces chocolate almond bark, melted
1 cup peanut butter baking chips
11.5 oz bag fun-size Butterfinger candy bars, unwrapped and crushed very finely

Open bags of Puffcorn and empty into a large pan.

In a large microwave-safe bowl, heat almond bark, stirring every 20 seconds, until about halfway melted. Add peanut butter chips and continue to heat, stirring every 20 seconds until smooth.

Drizzle melted candy over the Puffcorn, stirring to coat. Use a large wooden spoon and continue to stir from the bottom until all of the Puffcorn is completely covered.

Begin sprinkling the crushed Butterfingers all over the Puffcorn, stirring to coat. Let set before serving.


**keep uneaten crack corn in an airtight container

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