Melt candy corn in microwave by heating for 30 seconds stirring and repeating until completely melted. Add in peanut butter and mix until thoroughly combined. If mixture gets too hard to work with, microwave for another 30 seconds and then stir to mix. Mixture will be warm to touch, but you need to form into egg shapes and place on parchment paper. Place in freezer for to set. Ideally leave in freezer for several hours to make chocolate set up quickly in next step. Melt chocolate in microwave by heating for 30 seconds stirring and repeating until completely melted. Dip eggs in melted chocolate. Make sure to coat completely. Then return to parchment paper. Place eggs back in freezer to set
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/homemade-butterfinger-eggs/