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1
Grease an 8x8 pan with shortening. Line with two pieces of parchment, one in each direction, greasing in between.
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2
Place peanuts in a food processor and pulse until ground into fine pieces.
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3
Heat peanut butter in the microwave for 20 seconds on 50% power to warm. Stir.
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4
In another bowl, melt candy corn in 30- to 40-second increments on 50% power. Stir between each heating. Once melted, stir in peanut butter.
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5
Immediately turn out onto a sheet of parchment paper. Form into a rectangle a little larger than the pan. No need to be exact. Press the peanuts into the mixture. Fold into thirds, like a letter.
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6
Use a rolling pin to roll into a rectangle of about the same size as before. Press cornflakes on top, crushing them as you do. Fold into thirds in the same manner. Roll flat. Fold into thirds again.
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7
Once more, roll flat into a square about the size of the pan. Press into the pan, smoothing with your hands. Let the mixture set up about 15 minutes.
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8
Lift out of the pan and cut into pieces. Place on a wire rack and let cool completely.
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9
Once cool, melt chocolate wafers as directed on the package. Dip and place on a waxed paper-lined cookie sheet. Let chocolate set up before storing or packaging. Store at room temperature in an airtight container.
