Step 1: Prepare Your Pan
Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly spray the parchment with non-stick cooking spray or brush with a thin layer of coconut oil. Set aside.

Step 2: Melt the Candy Corn
Place the candy corn in a medium saucepan over medium-low heat. Stir constantly with a wooden spoon or heat-resistant spatula. The candy corn will begin to melt after about 5-7 minutes. Continue stirring until it’s completely melted and smooth. This process requires patience – don’t rush it by turning up the heat, or the candy corn may burn.

Step 3: Mix in the Peanut Butter
Once the candy corn is fully melted and smooth, remove the pan from heat. Immediately add the peanut butter and stir vigorously until completely combined and the mixture is smooth and glossy. The mixture will be very thick and sticky. If desired, add a small pinch of salt to enhance the flavors.

Step 4: Spread the Mixture
Quickly pour the hot peanut butter mixture into your prepared pan. Using a spatula sprayed with cooking spray (to prevent sticking), spread the mixture evenly across the pan, smoothing the top as much as possible. Work quickly as the mixture begins to firm up as it cools.

Step 5: Cool the Candy Layer
Place the pan in the refrigerator and chill for at least 1-2 hours, or until the candy is completely firm and set. You can also leave it at room temperature for about 3-4 hours, but refrigeration speeds up the process.

Step 6: Cut into Bars
Once firm, lift the candy out of the pan using the parchment paper overhang. Place it on a cutting board. Using a sharp knife, cut the candy into bars (about 24 bars, approximately 1.5 x 3 inches each). For cleaner cuts, wipe your knife with a damp cloth between cuts. Place the cut bars on a parchment-lined baking sheet.

Step 7: Melt the Chocolate
Place chocolate chips in a microwave-safe bowl with the coconut oil (if using). Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth. This usually takes about 2-3 minutes total. Alternatively, melt the chocolate using a double boiler on the stovetop for more control.

Step 8: Coat the Candy Bars
Working with one bar at a time, drop a candy bar into the melted chocolate. Using a fork, flip it to coat all sides, then lift it out, allowing excess chocolate to drip back into the bowl. Tap the fork gently on the edge of the bowl to remove excess chocolate. Place the coated bar on a parchment-lined baking sheet or wire rack.

Step 9: Add Finishing Touches
If desired, melt your contrasting chocolate (white or dark) and drizzle it over the coated bars using a fork or piping bag. You can also sprinkle with flaky sea salt while the chocolate is still wet for a gourmet touch.

Step 10: Set the Chocolate
Allow the chocolate coating to set completely at room temperature (about 1 hour) or speed up the process by refrigerating for 20-30 minutes. Once set, your homemade Butterfingers are ready to enjoy!