Butterfinger Donut Holes

Ingredients:
+1/4 cup candy corn
+1/4 cup peanut butter
+1/4 cup granulated sugar
+1/3 cup + 1 tbsp milk
+1 tbsp canola oil
+1/2 tsp vanilla extract
+1 egg
+1 cup all-purpose flour
+1 tsp baking powder
+1/4 tsp salt

Directions:

1. Preheat oven to 325 degrees. Lightly grease a cake pops pan.

2. Microwave candy corn in 30-second intervals until completely melted. Stir in peanut butter until smooth. Microwave again if needed.

3. Transfer candy corn/peanut butter mixture into a medium-sized bowl. Stir in sugar until completely combined. Add milk, canola oil, vanilla extract, and egg. Fold in flour, baking powder, and salt, stirring until just combined. (Don’t worry if you still have bits and pieces of candy corn in the dough.)

4. Fill donut cavities 2/3 of the way full. Bake for 8-10 minutes or until a toothpick inserted in center comes out clean. Transfer to a wire rack and allow to cool before glazing.

Chocolate Glaze:
+2-1/2 cups powdered sugar
+2 tbsp cocoa powder
+1/2 tsp vanilla extract
+4-5 tbsp milk

--Combine all ingredients together. Add more or less milk to reach your desired consistency.

Yummy I know my family LOVED them, 

Thank you The Baking Robot for sharing!