8 oz peanut butter
2 teaspoons cocoa powder, sifted
2 teaspoons dry milk powder
8 oz candy corn
2 oz water
2 teaspoons molasses
For the Coating Chocolate:
8 oz milk chocolate chips
8 oz 60% bittersweet chocolate chips
1.6 oz refined coconut oil
Spread the corn flakes out in the center of a half-sheet-sized Silpat. Set aside convenient to the stove. MIx together the peanut butter, cocoa powder, and milk powder in a small bowl. Set aside convenient to the stove. Put the candy corn and water in a medium saucepan. Melt over medium-low heat, smashing the candies down with the side of a heat resistant spatula until the mixture is smooth. Increase heat to medium/medium-high and bring to a boil. Cook until the mixture reaches 290F. Add the molasses and swirl the pan to distribute it. Continue to cook until the candy reaches 305F. Immediately remove from the heat and scoop the peanut butter mixture into the candy. Be careful, and stir it together as completely as you can. Scrape the candy onto the corn flaked Silpat. Using the Silpat (and possibly an Ove Glove) fold the candy together with the corn flakes so it is somewhat layered. Fold the candy over, then press it out (again, with the Silpat folded over it), then use the Silpat to fold that. The candy will firm up in a couple of minutes at which point you can use a rolling pin directly on the candy to roll it out to about 1/4" and then fold it in thirds, like you're making puff pastry. Continue rolling and folding until the candy is stiff but not hard. Err on the side of too soft rather than too hard, or you won't be able to score it. Roll the candy one last time to 1/3" or so. Use a metal pizza cutter or a bench knife to score the candy about halfway to three quarters of the way through. You can choose to make them into small squares or into traditional bar shapes. It's your call. Allow candy to cool completely. Break along score marks. To Dip in Chocolate: In a microwave-safe bowl, melt the two kinds of chocolate chips and the coconut oil on medium power in 30 second bursts. Stir in between. When chocolate is mostly melted, stir until it is completely melted. Line a half sheet pan or two with Silpat. Keep them close. Brush off any errant candy crumbs from your centers. Put 5-6 into the melted but not super hot chocolate. Using a candy fork or just a regular fork, turn them to coat. Pick one up on the tines of the fork and tap it against the rim of the bowl to even out the chocolate and let the excess drip off. Make sure the candy is right-side up. You can tell because the bottoms are completely flat and the tops have a slight curve from the scoring. Place each dipped and drained center on Silpat to cool completely. This could take a couple of hours. Reheat the chocolate and dip and drain all the candies a second time. Allow to cool. Store, uncovered, in a dry place to cool/set for a few hours or overnight. I put my tray in the microwave. The oven (as long as it's off and you don't forget they're there) is a great place to put them as well, especially if you have animals or kids who might try to sneak them. As long as you know where they are and you can sneak them, it's all good. These crunchy Butterfinger candy bars will stay crunchy for at least a week or two, depending on humidity. They will be gone well before they lose their crunchiness, though.