Instructions

Make the base:

1. Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt. Stop to stir. Mixture will be on the granular side, this is okay. Return bowl to microwave and heat for 1 more minute on high power. Stir in the vanilla. Stir in Captain Crunch.
3. Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.

Make the Butterfinger:

1. In a small sauce pan on medium to low heat, place butter and candy corn; let the candy corn melt for about one minute before adding the peanut butter.
2. Place peanut butter into the saucepan stirring and making sure all the candy corn has melted with the peanut butter (about 3-5 minutes).
3. Once done, add the layer over the top of the Captain Crunch base and place in the freezer for about 5 minutes or until the second layer is firm.

Make the ganache:

1. For the ganache, combine chocolate, butter, and cream in small saucepan over medium-low heat, stirring with a silicone spatula until melted and smooth.
2. Turn off heat and mix in vanilla extract. Pour evenly over bars, tilting the pan as needed to spread the ganache all the way to the pan’s edges. Sprinkle crushed Butterfinger over the surface of the ganache.
3. Chill bars for two hours, or until ganache is set.