Whenever the BFF (Bearing Fruit Forever) group from church goes on a trip, whether for a few hours or overnight, they always eat very well! They take snacks to share along the way. Here are two very popular snacks from their most recent trip to Canton, Mississippi.
Butterfinger Candy by Nancy Hughes
makes 50-60 small pieces
1 - 1 lb. 6 oz. bag of Brach's Candy Corn
1 - 18 oz. jar of Jiff creamy peanut butter
chocolate almond bark (or Wilton Candy Melts)
1. Put the candy corn in a large mixing bowl and place in microwave. Heat on high for 2 minutes at a time, stirring until the candy corn is melted.
2. Add the peanut butter and stir until melted and completely mixed.
3. Working quickly, pour into a buttered 9 x 13 inch glass dish, patting it smooth and into the corners. Immediately cut into small squares but leave in pan. (If you try to cut it later, it will not hold together but will break apart)
4. Allow to cool.
5. Melt almond bark (or Candy Melts) in a double boiler or in the microwave. Dip each piece of candy with two forks, wiping excess chocolate off on the side of the dish.
6. Allow to dry on a piece of waxed paper.
Rolo Pecan Candy by Helen Dobbs
3 cups pecans, roughly chopped (3 pieces out of each pecan)
2 T. butter
12 oz. white chocolate bark
1 1/2 cups Rolos, chopped
1. Toast the pecans in the butter in a preheated 325 degree oven for 30 minutes, stirring every 10 minutes.
2. Melt the white chocolate bark in the microwave or a double boiler.
3. Add the Rolos and stir until melted; mix well.
4. Stir in the pecans and mix well.
5. Drop by teaspoons onto waxed paper.
