BJ Bounds

BJ Bounds

As we close out American Chocolate Week, I thought it might be appropriate to once again leave you with a chocolate recipe.

I actually almost missed Chocolate Week but luckily I had another chocolate cake worthy celebration in the middle of the week, so that disaster was averted.

If you haven’t gotten your chocolate fix yet, try this candy recipe on for size.  It’s actually not all chocolate, but it might as well be for all the chocolately goodness that you get from it.

This is one of our favorite recipes because it’s so easy to make, yet so good.



  • 1 lb. candy corn
  • 16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter—it was recommended)
  • 16oz pkg. chocolate candy coating (I used milk chocolate chips)


Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8×8 pan lined with parchment so that it hangs over (as handles). Cool completely. Melt chocolate and pour/spread on top. Let cool.  Remove entire batch using parchment handles and cut into small pieces with a really sharp knife.

These are so yummy and don’t get stuck in your teeth like store-bought Butterfingers!  Let me know if you make them!

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