Butterfinger Easter Eggs

• 2 cups Candy Corn
• 15 ounces, weight Creamy Peanut Butter - Not The All-Natural Kind
• 1 Tablespoon Crisco
• 12 ounces, weight Dark Cocoa Candy Melts

1. In a medium-sized microwave safe glass bowl, melt candy corn in the microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted. With a silicone spatula, mix in peanut butter. Place it in the refrigerator for two hours.
2. Scoop the mixture out with a teaspoon, and then roll between your palms, forming an egg shape. Place on a baking sheet lined with wax paper. Refrigerate the eggs for at least 1 hour.
3. In a microwave safe small glass bowl, melt the candy melts and Crisco in the microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted.
4. Gently drop the eggs in the chocolate one at a time, completely coating the egg surface. Shake any excess chocolate off as you remove the eggs from the chocolate on top of the tines of a fork. Place coated eggs on a baking sheet lined with wax paper. Refrigerate the eggs for at least 15 minutes.
5. Remove the eggs from the refrigerator and break off any excess chocolate globs using your hands or a sharp knife.
6. Place the eggs onto a cookie rack on top of a baking sheet lined with wax paper or tin foil. Reheat the leftover chocolate and drizzle the eggs with the tines of a fork, or by using a decorating bottle or parchment paper bag filled with the melted chocolate.
7. Leaving the cookie rack on top of the baking sheet, place it in the refrigerator for at least 1 hour, before packaging in an airtight container.

corn, butter, crisco, cocoa

Taken from tastykitchen.com/recipes/desserts/butterfinger-easter-eggs/ (may not work)