Pumpkin Spice Butterfingers

I was in Wal-Mart the other day and they had a huge baking display in the middle of the main aisle. It was filled with all sorts of seasonal items, most of which had a pumpkin spice component. Now, I must admit that I have a HUGE soft spot for pumpkin spice so I threw caution to the wind and picked up virtually one of everything. Ssssshhhh, don’t tell my husband, okay?

Well, the problem is that I picked up these goodies but didn’t have a specific plan. Nope, I just grabbed them and thought, “Oh, I’ll think of something”. The first items I used were Jell-O pumpkin spice instant pudding & Coffee Mate Pumpkin Spice Creamer to make some Instant Pumpkin Spice Cappuccino Mix that I must admit is pretty darn tasty. Then, I made some Soft Ginger Cookies with Hershey Kisses that used Pumpkin Spice Hershey Kisses. Well, today, I’m sharing my candy experiment, Pumpkin Spice Butterfingers, which actually turned out fabulously, if I do say so myself.

You are going to be so amazed at how easy these are to make. I took my Three Ingredient Butterfingers recipe and adapted it for the season with these two goodies.

Are you doing a double take? Yup, I found Pumpkin Spice Candy corn at Wal-Mart. See, I told you that there were a TON of pumpkin spiced treats these days! Also, rather than using peanut butter, I thought Trader Joe’s Cookie Butter would enhance the pumpkin spice flavors in this candy corn. When I measured out these two ingredients, I was giddy with joy…..aren’t they gorgeous?

Well, after I made the butterfinger “filling”, I dipped the bars into chocolate. Don’t these look good?

Are you drooling yet? Don’t they look absolutely amazing? My youngest LOVED them.

Oh, and take a peek at the center. The texture and crunch of a Butterfinger with the seasonal yumminess of pumpkin pie spice. They are so easy and quick to make. Have I enticed you yet? Are you ready for the recipe?

Pumpkin Spice Butterfingers Candy Bars

Ingredients:

2 cups pumpkin spice candy corn
1 cup Trader Joe’s cookie butter or Biscoff Spread
12 oz package milk chocolate chips
1 Tbsp coconut oil

Directions:

Line an 8″ x 8″ pan with foil and spray with oil. Set aside.

Place the candy corn in a microwave safe bowl. Microwave on high 1 minute. Stir. Microwave an additional minute and stir. Your candy corn should be melting and should become smooth when stirred. If there are still lumps, microwave an additional 30 seconds and stir again. Continue until the candy is smooth when stirred but take care not to over cook (burn).

Add the cookie butter to the melted candy corn and stir to thoroughly combine. The cookie butter will cause the candy corn to cool and set up so you must work quickly. When mixed, pour into your prepared pan and firmly press so that it is a uniform thickness. Allow it to cool/set up.

Line a cookie sheet with parchment paper or wax paper and set aside.

In a double boiler, melt the milk chocolate chips and add the coconut oil. The coconut oil will help make your chocolate nice and smooth.

Cut your butter finger filling into bars and then dip them into your melted chocolate/coconut oil blend. Place them on parchment paper or wax paper lined cookie sheet. When finished, place your cookie sheets in the refrigerator to help the chocolate set.

Store in the refrigerator. If you are gifting these, wrap each individual piece in waxed paper (like a piece of hard candy).

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