Line a 2½-qt. or 9-in.-square baking dish with plastic wrap, extending plastic wrap over edges; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
These bats are a hit for anyone’s trick-or-treat! The secret trick to making these no-bake bars is to simply stir together melted candy corn with peanut butter, then dip and decorate.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14-oz.) pkg. The Candy Shoppe candy corn, plus additional for decorating | ||
| 1 ½ c. Hy-Vee creamy peanut butter | ||
| 1 (11.5-oz.) pkg. Hy-Vee milk chocolate baking chips | ||
| Over the Top eyeballs candy, for decorating | ||
| Halloween sprinkles, for decorating |
Things To Grab
- 2½-qt. or 9-in.-square baking dish
- Plastic wrap
- 2 medium microwave-safe bowls
- Silicone spatula
- 2½-in. Halloween-shape cookie cutters
- Waxed paper
- Cutting board or baking sheet
Directions
Place candy corn in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time. Stir in peanut butter; microwave on HIGH for 30 seconds. Stir until well combined.
Pour mixture into prepared baking dish; pat to an even thickness. Refrigerate for 20 to 30 minutes.
Using the plastic wrap, lift mixture out of the baking dish. Cut into desired shapes using 2½-in. Halloween-shaped cookie cutters. Set cutouts aside.
Place chocolate chips in another medium microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time.
Dip cutouts in melted chocolate to coat; shake of excess. Transfer to a waxed paper-lined cutting board or baking sheet. Decorate with eyeball candy, Halloween sprinkles and/or additional candy corn. Let stand or chill until chocolate is set.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 42g
- Protein: 6g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Andrew Fuller, Celebrity Chef