Homemade Butterfingers

Ingredients
16 oz of smooth peanut butter (that’s about 2 cups, or a regular-size jar) [Note: Do not use low-calorie]
1 lb candy corn ( that’s a 16 oz bag)
16 oz of high quality dark chocolate (about 2 cups)
2-3 Tablespoons of cream (just in case the chocolate seizes)

Method
Line a 9x13-inch pan with tin foil, leaving a slight overhang around the edges.
Have the peanut butter measured out and ready to use.
Place the candy corn into a large, microwave safe bowl and heat for 20 seconds. Using a large wooden spoon, give the candy a good stir. Repeat this process (at 20-second intervals) until the candy corn is melted and smooth.
Quickly add the peanut butter and stir until well combined and smooth. The melted candy will fight you on this, but keep stirring. It’s okay to have small chunks.
Spread the candy mixture into pan and cool completely. [Note: If you have a hard time spreading, use your hands to guide it into the edges.
Place the pan in the freezer and chill for about 30 minutes.
After the bars have hardened and cooled, gently life them out of the pan using the foil overhang.
Cut them into logs, rectangles, squares, or circles.
Refrigerate as you prepare the chocolate.

Prepare the melted chocolate: Place the chocolate into a large heat proof bowl and set it over a pot of simmering water (you’re basically making a double-boiler). Melt the chocolate until completely smooth, stirring occasionally.
As soon as it’s smooth, remove the bowl of melted chocolate from the heat, but leave the pot of simmering water on the stove.

Line the same 9x13-inch pan with wax or parchment paper. You’ll use this to hold the dipped bars.

Grab the bars/squares/circles from the refrigerator and, using two forks or your fingers, carefully dip each one into the melted chocolate until well coated. [Note: My chocolate seized up on me several times during this process. If this happens, add about 1 Tablespoon of cream and stir until the chocolate smoothes out again, you may also need to place the bowl over the simmering water again to reheat it slightly.]
Place the coated bars into the lined pan. Refrigerate until the chocolate coating has hardened.

Depending on the size of your slices, this will make about 15-20 bars.