Halloween Pretzel Rods

I’ve been looking for ideas for treats to make for Halloween this year. It seems like for every Holiday you can get a container of decorative sprinkles that Wilton puts out. I always pick up some for each Holiday. You can get them at craft stores like Michael’s or Hobby Lobby. They also have different Holiday colored Candy Melts too. I’ve seen these things at Wal-Mart too.

These are another simple treat that you can make. I melted some chocolate in a tall microwave save glass so that the chocolate covered most of the pretzel rod. Take some sprinkles and decorate the chocolate. Once the chocolate has cooled, you can melt some other crazy color of chocolate like the green color I got, and drizzle the chocolate over the sprinkles.

Homemade Butterfingers

You can make homemade butterfingers with just 3 easy ingredients. Peanut butter, candy corn, and chocolate. This recipe is so simple,  it doesn’t even require melting anything on the stove and the only equipment you need is a microwave. When I was melting the candy corn, and it got to that bright orange consistency, I realized that was how the bright orange colored center got to be.

If you look at the ingredients on the candy bar wrapper it calls for cornflakes, peanuts, cocoa powder, and all of these artificial ingredients. Maybe someday Nestle will change the way they make their butter fingers, cause these taste exactly like them. Who knew you could make butterfingers with just 3 easy ingredients?

Ingredients from Tasty Kitchen

16 ounces, weight Candy Corn
16 ounces, weight Creamy Peanut Butter
3 cups Milk Or Dark Chocolate

Preparation Instructions

Line an 8×8 or 9×9 inch pan with wax paper.

Melt the candy corn in the microwave in a medium bowl, stirring every 30 seconds. Continue heating for 30 seconds at a time, stirring in between, until melted and smooth. Stir in the peanut butter until equally distributed and smooth. Pour into prepared pan and smooth. Place in the freezer for 10-20 minutes until firm.

In the meantime line a large baking sheet with wax paper.

Take the chilled bars out of the pan and cut them into mini Butterfinger size bars (I just eyeballed it – you can too!).

Melt the chocolate in a clean medium bowl in the microwave stirring every 30 seconds and continuing to heat for additional 30 second bursts until smooth.

Using a fork, dip each Butterfinger into the chocolate, turning to cover completely. Take the bar out of chocolate with fork and tap lightly on the side of the bowl so that excess chocolate falls off. Place on the wax paper lined baking sheet. Continue with Butterfingers until all are dipped. (If at any point your chocolate becomes too hard to dip, simply return it to the microwave and heat for another 10-15 seconds and stir. Do this throughout the process as needed.)

When all bars have been dipped, place them in the freezer for an additional 5-10 minutes. Enjoy.