Tag Archives: Peanut Butter

Lauren: Homemade Butterfinger candy bites

The bites, before being covered in chocolate.

The bites, before being covered in chocolate.

Have you ever been rudely awakened by the piercing banshee-like screech of the smoke alarm in your place of residence? Caro can attest to the handful of times this happened during our senior year of college. We still haven’t forgotten about you, third floor neighbors with the burnt popcorn habit.

Point being, this happened again today. Several unsuccessful attempts at sleep later, I decided to embrace the early morning wakeup call and do something. Clearly my first thought was to make what I’d been staring at on Pinterest all week—Butterfinger candy.

I’m really into Butterfinger. It’s flaky, and peanutty, and buttery, and seriously, what’s not to like? Upon viewing the candy of my dreams in picture form, and discovering that the recipe only requires three ingredients and a microwave, the decision was made and I got to work.

Homemade Butterfinger candy bar/bite:

(adapted very slightly from Six Sisters’ Stuff, although I was initially hooked by this photo from Daydream Kitchen)

Ingredients and supplies:

  • 1 lb. bag of regular candy corn
  • (one) 16 oz. jar of peanut butter—Note: I’d go with a natural peanut butter because there is so much sweetness coming from the candy corn and chocolate (this is my favorite).
  • 12 oz. bag of chocolate chips. Guittard chocolate chips. Or candy coating as the recipe calls for. I had no idea what that meant and didn’t feel like leaving my house if it turned out to be something I didn’t own, so, my laziness, and thus chocolate chips, won.
  • 9×9 in. baking dish—try to use Pyrex so that it can change temperature quickly and drastically without cracking.
  • Wax paper
  • Access to a freezer
  • Access to a microwave
  • A microwave-safe vessel in which to melt candy corn
  • Some sort of double boiling contraption—mine is very low-tech. Read: a pot with two inches of water in it, topped with a steel mixing bowl to house the chocolate
  • spatula/wooden spoon—NOT A WHISK. DO NOT MAKE THE SAME MISTAKE I DID! I.E. believing that the candy corn will ever liquify. While it certainly melts down and becomes pliable, it at no point actually liquifies, and if you try to stir with a whisk, the huge glob of candy becomes lodged within the cage of the whisk. So, STAY AWAY FROM THE WHISK.


  1. Use wax paper to line the bottom and sides (so that some overhangs the edge) of the 9×9 baking dish.
  2. Dump the contents of the bag of candy corn into a microwave-safe vessel, and microwave it on high for one minute.
  3. Remove the vessel and stir. Then place it back in the microwave and continue to microwave for 15 second intervals, stirring in between, until the candy corn totally melts.
  4. Stir peanut butter into the mixture and try to mix it as evenly as possible with the melted candy corn.
  5. Dump mixture into wax paper-coated baking dish and smooth out the top as evenly as possible with a wooden spoon/spatula. When that falls short, place another sheet of wax paper over the top of the mixture to press it into a flat-ish slab.
  6. Remove the top sheet of wax paper and place the dish to the side to wait for it to cool completely. Or, if you’re as impatient as I am, put it into the refrigerator or freezer until it has completely cooled.
  7. Once the mixture has cooled, remove it from the dish. I ran hot water over the bottom and edges of my Pyrex dish so that the mixture and wax paper would free themselves from the glass, and then inverted it onto a cutting board. I also ran a knife along one edge—between the candy and the dish—which dislodged the candy brick in one try. Once free, remove the wax paper.
  8. You may have to wait for the block to warm up a bit, but once it is cut-able (yes, that is now a word), cut into bars or wee bites like I did, and either melt the chocolate/candy coating in a double boiler and dip the flaky bars (mine didn’t have enough structural integrity to be dipped) into the melted chocolate, or, lay the pieces on a cooling rack with a washable cutting board (all of mine are plastic, don’t use a butcher block for this)/wax paper/parchment/foil/whatever underneath it to catch chocolate drips, and use a spoon to haphazardly paint chocolate onto the bars.
  9. Refreeze/refrigerate for the chocolate to harder, or, if you decided to forgo chocolate, eat!
The finished bites.

The finished bites.

I couldn’t quite believe how much this tasted like authentic Butterfinger. I also have zero idea how someone ever thought up this recipe, and figured candy corn would provide the correct texture, but it does, and they’re great, and you should try them immediately if not sooner. Now get out and enjoy the beautiful day! And Target’s 2 bags-for-$5 sale on candy corn.

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Lauren: Summer Break is Over and We’re Officially One Year Old

Hello, and welcome back to Cooking with Copy. Our blog baby is celebrating its first birthday, so please help us blow out its imaginary birthday candle!

It has been a whirlwind/tornado of a summer and I’m glad to be back here with you. There were birthdays, and birthdays, and oh, did I mention birthdays? There were big family dinners upon big family dinners. There were holidays, anniversaries, baby showers, births, bridal showers, retirement concerts, parties, weddings, Blogshop, Ravinia concerts, trips to Portland, OR,  New York, NY, St. Louis, MO, Holland, MI, Madison, WI, and several trips to South Bend, IN, there were conventions (the National Stationery Show and the American Library Association Annual Conference), internships, and interviews, there were visits from friends and sisters and nephews and brothers-in-law, from my brother’s Argentine mothers-in-law and even from California cousins, and, most recently, there were weeks upon weeks (upon weeks, we’re still going) of packing and moving my grandparents into their new condo.

With only two weekends without plans, visitors, or travel from May until now, it’s no wonder my room looks like I’m the one moving. In between all of the plans this summer I found way too many pockets of time during which I made way too much food. This actually worked out for the best as there was almost always a guest, a workman, a party, or a special event that benefited from the food, but let’s just say I’ve met my butter/sugar/chocolate/carb quota for the year.

So, now that summer is coming to a close, are you ready to get this show back on the road with an epic 5-month-in-the-making recipe roundup? Great, let’s go!

Note: I didn’t take a photo of everything, but all of the recipes here link back to their original posts which do include beautiful photos.

Birthday baking:

  • Confetti Waffles
Simply make the batter according to the box directions and throw sprinkles in right before pouring batter into the iron.

Make the batter according to the directions on the box and throw sprinkles in right before pouring the batter into the iron.

Cupcake Puppy Chow (sans powdered sugar) comes together in 10 minutes.

Cupcake Puppy Chow (pre-powdered sugar coat) comes together in 10 minutes.

Notes: Omit butter, and add 1/4 tsp. salt and 1 tsp. vanilla extract to the melted almond bark/extract/heavy cream mixture

Grandma’s visits:


Notes: This is just an ENORMOUS chocolate bar and would be better with twice the coconut and 1/3 the chocolate.

Father’s Day:

Baby shower:

Basic sangria is perfect for just about any summer event.

Things I learned this summer: Nothing makes women as thirsty as a baby shower. We had to refill the container twice.

Family dinners:

Make sure the buckle is THOROUGHLY cooked when you remove it from the oven. You may need to bake it longer than Tracy specifies. This one was totally raw in the middle.

Make sure the buckle is THOROUGHLY cooked when you remove it from the oven. You may need to bake it longer than Tracy specifies. The first one had to be thrown out because it was totally raw, adding baking time saved the second one though.



Note: Make sure to freeze the chips until the last possible second so they don’t melt. Major, major bonus points if you use Guittard Milk Chocolate Chips. Can’t say enough good things about Guittard, every chip I’ve tried has been fantastic. I am totally willing to be a brand ambassador. Guittard, get at me.

Momofuku Milk Bar's birthday cake elevates your typical confetti to new heights.

Momofuku Milk Bar’s birthday cake elevates the typical confetti cake to new heights with a richer and more complex flavor than boxed versions.

This is crack. Do not make this if you don't want to risk eating the entire contents of the pan.

THIS IS CRACK. Consider yourself warned.

Notes: I bet a combo of confetti crumb and the confetti cake above would make kick-ass mix-ins in a homemade cake batter or vanilla ice cream…just saying.

Thai beef (sans fried egg) that every single person I've made it for, has loved.

Thai beef (here without the fried egg) has yet to meet a hater.

Notes: This recipe is easy, fast, and unique. It’s my fallback for nights when I don’t want to think about what to make.

These were just an excuse to injest a LOT of mini m&ms.

Let’s face it, these were just an excuse to ingest a LOT of mini M&Ms. Don’t look at me like that.

I used Marionberry jam because my sister brought us some as a gift, but you can use any kind of jam you'd like.

My sister brought us a jar of marionberry jam from Oregon which I was dying to use for these, but you can use any kind of jam/jelly you’d like.

  1. Sautee the kale until slightly soft and brighter green.
  2. Finish cooking and scrambling your eggs (or in my case, egg whites) and put into a bowl.
  3. Sprinkle cheese (I like mozzarella) on top.
  4. Get Excited.
  5. Eat.
Shortbread with peaches.

Butter with peaches, what’s not to like? Plus I’m a sucker for this red/orange/yellow color combo.

Peanut butter chip and chocolate chip granola bars.

A little too sweet, but worth a try with brown rice syrup instead of butter. They’re also perfect for shipping across the country.

Very poppy seed-y

Very poppy seed-y, kinda too sweet.

It's 93 degrees outside but this week I pretended it was fall with these frosted pumpkin cookies/cakes. They're really muffies, not cookies, and the frosting is too sweet, but they received recipe requests from people at my dad's office so here you go.

It might be 93 degrees outside but I pretended it was fall with these frosted pumpkin cookies/cakes. They’re really just glorified muffies, not cookies, and the frosting is too sweet and doesn’t fully set, but they received recipe requests from people at my dad’s office so here you go.

Happy September and welcome back.

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