Candy corn is probably my favorite type of candy ever. This candy made from candy pays homage to the Halloween staple in the form of adorable bite-size jack o’ lanterns. A chewy filling, similar to nougat, is coated with white chocolate and can be decorated several different ways. Nut butters keep the combination of candy corn and white chocolate from tasting sickly sweet.
PB Candy Corn Jack o’ Lanterns
3 cups candy corn
1 cup creamy peanut butter
½ cup creamy cashew butter (You can also sub additional peanut butter.)
1 14-oz. bag white chocolate melting wafers (about 2 1/2 cups)
Orange food coloring, optional
Additional candy corn or peanuts for topping, optional
Milk chocolate for decorating, optional
In a microwave-safe bowl, melt candy corn in 30-second intervals, stirring between, until completely melted.
Stir in butters until smooth.
Working quickly, roll dough into tablespoon-size balls and space evenly on parchment-covered baking sheet. If the dough stiffens up, microwave for an additional 10 seconds until workable.
Move baking sheet to freezer for 30 minutes.
Microwave white chocolate until melted and smooth, stirring every 30 seconds.
Add orange food coloring, if using.
Using 2 forks, dip balls into melted chocolate until full covered then place on parchment-covered baking sheet.
If desired, cover chocolate-dipped balls with toppings.
Let stand until coating hardens, 10 to 20 minutes.
If desired, use melted milk chocolate and a small paint brush to paint on faces or other designs.
Serve immediately or store in an airtight container in the refrigerator.