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Line a 8" square baking pan with parchment paper or aluminum foil. Set aside.
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Melt chocolate in a large heat-proof bowl in the microwave. Stir until smooth.
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Pour half the chocolate onto the bottom of the prepared pan.
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Smooth out. Set aside to set.
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In the meantime, place candy corn in a large heat-proof bowl and melt in the microwave for 45 seconds. Check if it's melting and melt for another 20 to 30 seconds. Stir until smooth.
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Add peanut butter to the melted candy corn. Stir until smooth. Warm up in the microwave if needed.
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Pour the mixture (it will be thick) onto the set chocolate in the pan. Spread and smooth the top.
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Pour the rest of the melted chocolate on top of the butterfinger filling.
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Smooth the top.
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Place the pan in the fridge to set, at least 1 hour.
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Cut into squares or triangles or free-form pieces.
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Store in the fridge,in an air-tight container for up to 5 days.