Instructions

1. In a saucepan over low heat, combine candy corn and milk. Melt the candy corn, stirring occasionally, until it’s completely dissolved and mixture is thick enough to coat the back of a spoon. Let cool to room temperature. This will yield 1 cup.
2. In a large bowl, cream together butter and peanut butter. Add 2 to 3 cups of powdered sugar. Gradually add candy corn mixture until desired consistency is achieved. (I only used about 1/2 of the candy corn mixture.) Add more powdered sugar if necessary.
3. Frost cooled brownie cups.