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Three ingredient HOMEMADE BUTTERFINGER CANDY BARS are such a fun treat to make with the kids. And you’ll never guess what three ingredients make up these candy bars – seriously, so crazy!
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I have been 100% avoiding the Halloween candy aisle at the grocery store lately.
We recently moved to a home down a loooooooong driveway that no one is going to come down for a candy bar and I know myself…I will have that bag of candy eaten well before Trick or Treaters have a chance, anyway.
But, then, somehow I ended up with a bag of Candy Corn. Literally the worst Halloween candy ever, if you ask me.
Guess what I did with the Candy Corn? Just guess.
Yep, that’s right…I turned it into homemade Butterfinger candy bars. This recipe is so crazy, but so easy. You truly have to try it to believe it!
How do these compare to the real deal:
The flavor of these homemade candy bars is SPOT ON. No one ever believes that they’re made from candy corn!
The texture of these homemade Butterfingers is different than that of the crisp layers you get in a real Butterfinger.
When these are at room temperature, they’re a bit chewy.
When cold, they’re a bit more crunchy than crisp, but they’re fairly close to a Butterfinger.
How to Make:
Candy Corn: This recipe is very simple and the Butterfinger ingredients are not what anyone would expect, but it really does taste like the real deal! Candy corn, peanut butter, and chocolate are the only ingredients required.
- Easily melt the candy corn by placing in a microwave safe dish and heating for 1 minute. Stir and continue cooking for 30 seconds or until it has fully melted. Do NOT overcook or you’ll end up with crunchy Butterfingers. Heat long enough for it to stir down and that’s it.
Peanut Butter: Add the peanut butter to the still hot candy corn and combine, the heat from the candy corn should help to melt the peanut butter.
- If it has cooled off, return the mixture to the microwave for a short time to help it melt.
Allow To Cool: When the peanut butter and candy corn mixture are ready, spread into a 8×8 baking dish lined with parchment paper. Be sure to evenly smooth it out, and allow it to cool for one hour.
- After cooling, use a pizza cutter or sharp knife to slice the mixture into candy bar shapes.
Melted Chocolate: Now for the fun part! In a microwave safe bowl melt the chocolate candy melts, or do it on the stove in a double boiler at low heat. Once it has melted, start dipping the candy corn/peanut butter bars into the chocolate. You can either fully coat the candy bars (like the original) or you can just dunk the tops. It’s definitely less mess to just dunk the tops.
- Place coated bars on a parchment lined baking sheet and allow to cool before serving.
Helpful TipS!
- This recipe is perfect for all the left over candy corn from Halloween that nobody wants. Turn it into something even better!
- If you store these at room temperature they will have a chewier texture. Store in the refrigerator it make it crisper.
- Be careful not to overheat the candy corn mixture or it may become too crunchy.
- Did you know that these homemade Butterfinger candy bars are gluten free?
More halloween treats:
Homemade Butterfinger Candy Bars
Ingredients
- 3 cups candy corn
- 1 1/2 cups smooth peanut butter
- 2 cups chocolate candy melts for dipping
Instructions
- 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 8×8 baking dish lined with parchment paper. Smooth it out evenly in the pan. Let cool for one hour and then use a sharp knife to slice into bars.
- Melt the chocolate bark in the microwave according to package directions.
- 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, 2 hours at room temperature or an hour in the fridge.
- Store at room temperature for a chewy texture or in the fridge for a more crisp texture.
Tips & Notes:
Nutrition Information:
This recipe was adapted from In Katrina’s Kitchen and originally published in 2011. It’s been updated with new photos in October 2020.
Erin says
I just made these, and they’re awesome. I’d recommend adding just a little bit of Crisco to the chocolate chips; it will be a little thinner and much easier to dip/spread on the peanut butter part, and it hardens faster as well.
leslie says
UPDATE: Mine are super chewy and taste like… melted candy corn. Maybe I didn’t add enough peanut butter? I don’t know – the taste and texture are totally wrong. Anyone else have troubles the first time?
Alesha says
That’s correct….they are crewy and not crispy. I made this before. Flavor is spot on, texture is not. I will not made these again. Not matter what recipe I try, they are always chewy. I give up on these. This is one of those it’s better to just buy the ones at the store and NOT make your own.
leslie says
I feel like an idiot. I did this on the stove-top then put it in the fridge to cool, about two hours. I took it out and it is the hardest thing in the world! How the heck did you guys cut through the block to make little squares? I’ve had it sitting on the counter at room temperature for a while now and nothing! I’m rather annoyed because I thought this was going to be an easy, quick thing.
Karly says
@leslie,
You’ll need to let it come to room temperature. I just cooled mine on the counter.
Lesley says
Can someone please tell me what candy corn is?
is there a substitute in the uk for it?
thanks
Karly says
@Lesley,
I think it’s an American thing, but you can google it and see if you can find somewhere in the UK that sells it.
Charlie says
I am making these right now.
FYI A 16-ounce jar of peanut butter is pretty much exactly 1.5 cups, so you don’t need to measure it. There’s nothing more obnoxious than measuring out peanut butter.
Also, my candy corn took much longer than the specified time to melt.
Kelley @ The Culinary Enthusiast says
Just made these yesterday – they turned out so good I wish I had more candy corn!
Claire says
The very idea of using candy corn grosses me out. … But who am I to judge without tasting? So I made them and they are delicious!! So much that it’s almost scary.
Makiyah says
I got a BUNCH of butterfingers, tried them and hated them! But these look so realisitic!! Cant wait to make them!!! GOOD JOB!!
Makiyah says
I had a bunch of butterfingers left over from a festival at my church and
Elizabeth says
I’m not generally a fan of candy corn, but saw this recipe and had to try it! It’s everything I love about butterfingers, but this recipe doesn’t get stuck in my teeth. Double win!
It took me two bags of chocolate chips to cover this amount of the recipe. If I were to make them again, I would use a larger pan so they would be thinner or I would cut them into smaller pieces (around the size of a bite-size candy bar.) They were delicious, but a little too big this way.
They were a huge hit at my office Halloween party. And super easy to do!
Donna M. says
I made these last night as a Halloween Treat for my office. I cannot believe how delicious these are and the taste is spot on. I made two slight changes: I used my 1/4 sheet pan so they would be a little thinner and cut them in bite size pieces. A little more work for the coating, but definitely worth it. Thank you for sharing this fabulous recipe!!
grace says
i tried this too–i had my doubts, but it’s unbelievably close! it was hard for me to sacrifice my candy corn to do it, but i decided it was a worthy experiment. 🙂
what katie's baking says
gotta make these gems!
Katrina @ In Katrina's Kitchen says
Wow! Here I am just going through my Reader browsing tasty recipes and I see this! I’m so glad you made them and like them 😉 Mmmm
Megan @ Foodie Cycles says
bah!!! why…. why…. butterfingers were my favorite!!! I cant buy them because they are too good.. those crisp-ity crunch-ity butter-ery.. butterfingers.. now i can make them? ha.. you ROCK