Homemade Butterfinger Candy Bars
I haven’t been feeling very festive this Halloween. Our pumpkins aren’t carved, my kids don’t have costumes yet, and honest to God, I’ve only eaten three bags of fun size candy bars. THREE. I usually eat double that by now!
It’s like I’m the Grinch of Halloween or something.
Sad. Very sad.
So, I set out to remedy things. Sure, I could have carved pumpkins or bought Halloween costumes (what? you didn’t think I sewed my children’s costumes, did you?), but I thought I’d take care of the candy problem. Only I decided to make my own candy. You know, to make up for my failures in the homemade costume department.
These homemade Butterfinger candy bars could not be simpler and they totally taste like the real thing. Oh, and did I mention that you only need three ingredients to make these? And a microwave? You don’t even have to turn your stove on, y’all.
So, what three magical ingredients can mimic a Butterfinger? Oh, you know…chocolate. Peanut butter. Candy corn. Wait, what?
Candy corn?
For reals.
The texture of these was a bit softer and chewier than a regular Butterfinger, but if you keep them in the fridge they take on that crispness of the original.
Happy Halloween. Have some candy.
Homemade Butterfinger Candy Bars
Ingredients:
3 cups candy corn
1 1/2 cups smooth peanut butter
milk chocolate chips or candy melts, for dipping
Directions:
Place the candy corn in a large bowl and microwave for 1 minute. Stir and return to microwave. Continue heating for 30 seconds and then stirring until it is completely melted.
Stir in the peanut butter. The heat from the candy corn should melt the peanut butter, but if not return to the microwave for 15 seconds. Stir to combine.
Spread the mixture into an 8x8 baking dish lined with parchment paper. Smooth it out evenly in the pan. Let cool for one hour and then use a pizza cutter to slice into bars.
Melt the chocolate chips or candy melts in the microwave.
Carefully dip the candy bars into the melted chocolate and turn to coat.
Place on a parchment lined baking sheet and wait for the chocolate to set.
Store at room temperature for a chewy texture or in the fridge for a more crisp texture.
adapted from In Katrina’s Kitchen
Hi! I haven’t made these, but I did want to say that I saw on an episode of unwrapped years ago that they use cornflakes in the process of making actual butterfingers! Not corn flakes like the cereal though…But still if you ground some
Up, they might give it that crunch like a real butterfinger!
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Ohhh, Karly, I’m SOOO in love with your recipes…ALL of ’em! I might as well forget dieting all together, now that I’ve found you!
My family LOVES Nutella! When we were in Italy (where Nutella originated) we were able to find it in the MONDO jars. No lie…it was, like, a half gallon container! Back in the ’80’s, after returning from our military tour, the only place we could get Nutella was in the military Commissary. I’m so glad that Americans finally know what’s good! There are a couple of imitations out now from other company’s, but Italy’s ‘Ferrero Company’ Nutella is, and always will be the best!
can you make these on the stove? I don’t have a microwave.
I’m sure you could. Just be careful not to let it burn.
Thanks for this recipe! I had the notion to make these into balls instead of bars so I could just roll them in cocoa. For anyone else using last year’s stale candy corn: even though the candy melted, my mixture was still pretty dry and difficult to mix, so I ended up throwing everything in the food processor and adding melted butter to re-moisten. However in hindsight maybe I should have used corn syrup because the end result was crumbly and greasy, more like a pat in pan pie crust (which actually might have been better…) Just a note for anyone who might be planning to use up old candy. Thanks again!