BUTTERFINGER CRACK CORN

BUTTERFINGER CRACK CORN 2 bags (3.5 oz each), butter flavored Chester's Puffcorn 24 ounces chocolate almond bark, melted 1 cup peanut butter baking chips 11.5 oz bag fun-size Butterfinger candy bars, unwrapped and crushed very finely Open bags of Puffcorn and empty into a large pan -- I like to use a large disposable roasting pan. In a large microwave-safe bowl, heat almond bark, stirring every 20 seconds, until about halfway melted. Add peanut butter chips and continue to heat, stirring every 20 seconds until smooth. Drizzle melted candy over the Puffcorn, stirring to coat. Use a large wooden spoon and continue to stir from the bottom until all of the Puffcorn is completely covered. Begin sprinkling the crushed Butterfingers all over the Puffcorn, stirring to coat. Let set before serving.