Butterfinger Crack Corn is a totally addictive snack. Salty, sweet, and peanut buttery, it’s impossible to stop at one bite.
True life — I spent half of yesterday brainstorming on how to photograph this dessert in a way that doesn’t make it look like poop.
Do you know how stressful that is? Because it was only AFTER I made this addictive treat, shared it with my family, and began to package it up that I realized….well.
In the right light, it slightly resembled little balls of dung. BUT ONLY SLIGHTLY!! And all the best foods are unattractive, am I right?
So essentially, it’s unattractive nature is what makes this Butterfinger Crack Corn a sure thing. Ugly food = Good food. We all know it, resistance is futile. FUTILE!
Speaking of futile, have I mentioned that I am currently on a diet? I have heard that diets work best when paired with exercise, but all that just seems like a bit much. Lowering the bar is the best way to ensure success, that’s what I always say. And right now, I am really succeeding at eating chicken and celery instead of spoonfuls of frosting.
And by “spoonfuls,” I mean “bowl-fulls.” We all know that a spoonful of frosting is basically air.
My husband keeps offering to help me come up with a good exercise routine, to which I always respond “WHY ARE YOU TRYING TO RUN MY LIFE?” And then he gently reminds me that I asked him to help me lose weight and I stammer, “But not like that. I meant that I just want you to listen to me complain a lot.”
I feel like this should be obvious? But it has come to my recent attention that men are not mind readers, so.
As you can imagine, this snack worked wonders for my diet. I ate it until I felt sick, swore off of desserts for the rest of my life, then packaged up the remainder and sent it to neighbors.
Everyone agreed — this stuff is a home run.
You may have heard of crack corn — it’s butter-flavored puff corn (NOT popcorn), usually coated in vanilla almond bark. Its simple and addictive and everyone goes crazy for it at parties. But of course, I had to up the ante, coating it in chocolate and peanut butter and covering it in crushed Butterfinger candy bars.
You’ll love it so much, you’ll probably die.
- 2 bags (3.5 oz each), butter flavored Chester's Puffcorn
- 24 ounces chocolate almond bark, melted
- 1 cup peanut butter baking chips
- 11.5 oz bag fun-size Butterfinger candy bars, unwrapped and crushed very finely
- Open bags of Puffcorn and empty into a large pan -- I like to use a large disposable roasting pan.
- In a large microwave-safe bowl, heat almond bark, stirring every 20 seconds, until about halfway melted. Add peanut butter chips and continue to heat, stirring every 20 seconds until smooth.
- Drizzle melted candy over the Puffcorn, stirring to coat. Use a large wooden spoon and continue to stir from the bottom until all of the Puffcorn is completely covered.
- Begin sprinkling the crushed Butterfingers all over the Puffcorn, stirring to coat. Let set before serving.
**keep uneaten crack corn in an airtight container
You’re going to eat this every day for the rest of your life!!