Halloween "pops"

For the Butterfingers:
Melt candy corn in the microwave for about 60 seconds. Check and stir returning to microwave for 15 second intervals until completely melted.
Add peanut butter and combine. Return to microwave if necessary to incorporate until creamy.
Pour into a greased 8x8 pan (or whatever pan you like to get the thickness you desire) and let cool about an hour.
Cut candy into desired shape and cover in melted chocolate.

For the cake:
Follow the directions for the whole egg recipe, bake, crumble & mixed it with 2/3 of a can of cream cheese icing.
Then shape them into what can only be described as a bowling pin, covere them in melted white candy melts & draw on some eyes and mouths with food safe markers (awesome!).

For the brownies:
Preheat oven to 350 degrees. Spray a 9x9" pan or brownie pop mold (in my case) with cooking spray.

On the stove over medium-low heat, melt chocolate and butter in a medium pot. Mix in eggs, vanilla and sugar until combined. (I actually removed it from the heat to add in the eggs so they wouldn't start cooking before I could mix them in entirely.) Add in the flour and mix well.

Pour into prepared baking dish or brownie pop mold, and sprinkle w/chocolate chips if you'd like a truly chocolaty, fudgy experience.

Bake for 20 minutes or until a toothpick inserted near the center comes out clean. (For the brownie pops it was more like 30 minutes.)

Allow to cool then cut or decorate as you desire. Enjoy!