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.

Print Recipe

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