Ingredients
- 3 cups candy corn
- 1 ½ cups creamy peanut butter
- 2 cups milk chocolate chips (or semi-sweet, if preferred)
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
Instructions
- Melt the candy corn:
In a microwave-safe bowl, heat the candy corn in 30-second bursts, stirring between each, until completely melted and smooth. - Add peanut butter:
Quickly stir in the peanut butter while the candy corn mixture is still warm. Mix until fully combined and smooth. - Shape the balls:
Allow the mixture to cool slightly, then roll into 1-inch balls. Place them on a parchment-lined tray and freeze for 15–20 minutes to firm up. - Coat with chocolate:
Melt the chocolate chips with coconut oil (if using) in a microwave or double boiler. Dip each chilled ball into the melted chocolate, coating evenly. Let any excess drip off. - Set and serve:
Return coated balls to the tray and chill until the chocolate hardens. Store in an airtight container in the fridge.
Tips
- For extra crunch, crush some cornflakes or Butterfinger candy bars and mix them into the peanut butter mixture.
- You can drizzle white chocolate over the top for a bakery-style look.
- These store beautifully in the fridge for up to a week or in the freezer for a month.
Enjoy !!
