First; in my defense, allow me to say that I am terrible at most of these kind of things. I could not make chex mix to save my soul, and, if you recall the Fruity Pebbles cereal marshmallow ‘tree’ they advertise around the holidays? I went out, bought the darned set of star cookie cutters, followed the instructions to the letter, and ended up with a rainbow hued pile of rubble (fitting, no?).
Second; these were kinda tasty, tho.
Place the candy corn in a ‘wave-safe bowl and pop into the ‘wave for 30 seconds.
Give the candy corn a bit of a stir with a rubber spatula, and return to the ‘wave for another 30 seconds.
Repeat, stirring and ‘waving, until the candy corn has melted and you have this thick, sticky orange glop.
Add the peanut butter and Nutella and pop back into the ‘wave for another 30 seconds to melt the peanut butter. Give it all a stir to blend, ‘wave again, if you think it needs it, then turn the mixture into a foil lined 7×10 pan and pop into the fridge to cool for an hour or so.
Once the candy has set, remove from the fridge and cut into squares. This was not an easy thing to do; so next time (and there will be a next time, I bought three bags of candy corn to make this, and it is not one of our favorite things) – I plan on spread the melted mixture thinly across the bottom of an 18×12 half-sheet pan.
Once the candy has been cut, it’s time to melt the chocolate.
This was my second problem with this recipe, once the chocolate has been melted, you need to work very quickly to coat your candy pieces before the chocolate has set. I ended up placing my bowl of chocolate in a pan of gently boiling water, and still ended up giving up after I coated 25 pieces or so. Next time, I will spread the chocolate, fresh from the ‘wave, over the thin peanut butter candy layer, and then pop the whole thing back in the fridge to set up.
Experience is a great teacher.
Place the chocolate and the shortening in a ‘wave-safe bowl and, just as with the candy corn, ‘wave for 30 seconds, then stir, and repeat, ‘waving and stirring until the chocolate has melted and is smooth.
If you insist on coating little cubes or bars of candy, place the chocolate bowl over a pot of gently boiling water to keep it loose, then, using a fork, pop a cube or bar at a time in the chocolate, toss to coat, then, tapping on the side to remove excess chocolate, transfer to a wax paper lined baking sheet.
Repeat with the remaining pieces, then pop the whole tray into the fridge for a half hour or so to set up.
Store in a gallon-sized zipper bag.