Wednesday, December 5, 2012

Cubicle kitchen: Homemade Butterfingers

After every holiday, there are always certain foods and candies left over that people don't really want to eat anymore after the festive glow has passed.  Fruit cake and candy canes, for instance, tend to outlive the momentary culinary enthusiasm that the season brings.  Candy corn is another one of these foods, outlasting almost all other candies in the clearance after Halloween.  But now, there is a use for all of that orange, yellow, and white stuff.  And that's by combining it with peanut butter and chocolate to create homemade Butterfingers.

This was quite possibly one of the most fun treats to bring into work.  People were so intrigued when I told them what they were, and even more impressed when they bit into them.  Because they really, truly are.  In fact, they might even be better than the actual thing, being fresh, just a little softer, and less teeth-sticking.  After the disbelieving intrigue is met with yumminess, the curiosity comes next, and people were quite honestly a little stunned to know that it took just three ingredients.

While I was never losing sleep wondering exactly what flavor a Butterfinger was, something about having found out and even made it myself is very satisfying.  I still find myself randomly congratulating myself.  Hey, I made Butterfingers!  That's pretty cool.

Homemade Butterfingers

Find the recipe at Plain Chicken, I didn't change a thing.  Just a warning, though: this is a little bit of a sticky mess when putting together, and cutting into squares is not the easiest thing.  But rustic is beautiful.

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