Enjoy this recipe that satisfies your sweet tooth. It's with powdered sugar, but if you have dairy-free chocolate around, I recommend dipping it. It may just remind you of a Butterfinger candy bar.
Ingredients
2 cups candy corn
1 ¼ cups creamy nut butter (I used almond butter)
Powdered sugar
Optional: 1 bag of dairy-free chocolate chips (instead of powdered sugar)
Tools/other items needed for the recipe:
Parchment or wax paper
A small pot
A small bowl
Instructions
Add the candy corn to a small pot at low/medium heat until it melts. Add the nut butter and stir. As the melted candy corn and nut butter mix, it will be a semi-firm mixture. Once thoroughly mixed, take off the heat.
Note: You can also melt the candy corn in a microwave-safe bowl, add the nut butter, stir and mix.
Use a spoon or melon baller to get the mixture out of the pot, and use your hands to roll the mixture until it is a round ball. Put on parchment or wax paper. Once the mixture is balled, put the balls in the freezer and chill for at least 10 minutes.
Get a small bowl and add powdered sugar to it.
Pull the nut butter balls out of the freezer and roll them in the powdered sugar until they are coated. You may want to add the balls to a gallon bag or into a bowl and shake off the excess powdered sugar.
If you have dairy-free chocolate (white, milk, semi-sweet or dark), you can melt the chocolate and dip the balls in that instead of coating them in powdered sugar, be sure to chill them after dipping them in chocolate.
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