So pretty, you won’t want to eat it … who are we kidding, yes you will.
Place flour in a microwave-safe bowl and then heat in microwave on high until the flour reaches an internal temperature of 166°F. This generally takes 50-60 seconds.
In a large bowl, add margarine, flour, salt, white sugar, brown sugar, and vanilla. Combine everything together until well incorporated. Add water and mix. Lastly fold in candy coated peanut butter bits.
Transfer dough onto a large piece of parchment paper. Form mixture into a log shape 10 inches long and 4 inches wide. Place into the freezer for 1 hour, or until firm.
Once the dough has become firm, set up a double boiler. Before adding your chocolate to the bowl; ensure the water in your pot does not touch the bowl, and the bowl is large enough to accommodate the quantity of chocolate. Once chocolate has melted, add yellow food colouring.
Assembly: Place dough on a cooling rack that sits on top of a baking tray. Pour melted chocolate onto dough and spread evenly using an offset spatula. Return to the freezer for 15 minutes to allow chocolate to set completely. Once firm remove from freezer and pipe icing into a line lengthwise. Place trimmed candy corn, orange side down, in straight lines to begin to create your corn niblets. Repeat until the entire log is covered in candy corn and looks like a corn on the cob. Keep refrigerated until ready to serve.