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1
Line an 8 x 8 baking pan with parchment paper allowing paper to hang over two sides of the pan. Set aside.
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2
In a microwave safe bowl, add candy corn. Cook for 1 minute, stir, cook for 30 seconds, stir, then cook in 15 second intervals until creamy. Add peanut butter and mix until combined. If the candy starts to get hard while mixing, place it in the microwave for 10 seconds.
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3
Pour mixture into the prepared baking dish. Smooth it with the back of a spoon. Place in the refrigerator for one hour to cool.
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4
Take candy out of the refrigerator, use the paper handles to remove it from the dish and place on a cutting board. Using a sharp knife cut it into pieces. You can make any shape and size you like.
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5
Make a double boiler, by placing water in a medium pot, about 1/3 of the way full. Place a large glass bowl over the pot and add chocolate. Stir the chocolate until melted. Remove it from the heat. With two forks dip candy pieces into the chocolate. Place the candy onto a sheet of parchment paper and let it set.
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6
Store candy in an airtight container in the refrigerator for a crispy bar or leave on the counter for a chewy bar.
