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Easy Butterfinger Hearts

9 x 13 pan


1 pound bag candy corn

1 16 ounce jar creamy peanut butter

1 cup Ghirardelli chocolate disks

small heart shaped cookie cutter


Okay—it doesn’t get easier than this! Line your 9 x 13 pan with parchment paper. Put the candy corn in a microwave proof bowl. Heat for 1 minute and stir candy corn, continue heating in 15 second intervals until they’re melted. Stir in the jar of peanut butter and fully combine. Pour the mixture into pan and smooth out. When cool, spread melted chocolate on top.


If you want to cut them into shapes—life the candy out, keeping it on the parchment paper and cut into shapes as desired.







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