Place the candy corn into a large microwave-safe bowl. Microwave on high for 60 seconds and then stir. Continue to microwave at 30 second intervals, stirring in between each interval until the candy corn are completely melted.

Add the peanut butter to the melted candy corn and then microwave for 30 more seconds. Stir it all together and immediately pour into an 8X8 pan lined with parchment paper. Press evenly into the pan.

Let the candy cool and set for 3-4 hours. Cut into 64 (1 inch) squares. If you prefer to make full sized candy bars, cut into 16 bars.

In a microwave-safe bowl, melt the chocolate chips. Microwave at 30 second intervals, stirring in between each one until the chocolate is completely melted and smooth. Be careful not to microwave too long or the chocolate will seize and be unusable. If the chocolate is a little bit too thick to dip in, you can add a tablespoon of shortening to the chocolate to thin it out a bit.

Dip each candy bar into the melted chocolate and place on wax paper to set. If desired, add sprinkles on top before the chocolate sets up. As soon as the chocolate is hardened, the bars are ready. If you need the chocolate to set up faster, you can place them in the refrigerator to speed up the process.