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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.
Kris R says
Karly ~
You are so creative! I never DREAMED there was anything I could do with candy corn as it just tastes like corn syrup to me. In the past I made them into” turkeys” on top of peanut butter on a Ritz at Thanksgiving, but they were pretty much just a party decoration.
This recipe worked perfect and my husband is so happy to find “fresh” Butterfingers in the fridge. 🙂
Thank you!
Karly says
Yay!! So glad you tried them and liked them! 🙂
Walker Calvert says
I have been making these for many years, also much easier to roll into balls and then dip in chocolate…
Sharon Schroeter says
This looks like a wonderful recipe & easy too! You can also use your instant pot to keep your chocolate melted. Pour 2 cups of water into the bottom of your Instant Pot. Turn your Instant Pot to the sauté setting adjust to “more.” Place a glass or metal bowl that sits in/on the Instant Pot without falling in on top of the Instant Pot.
Add the chocolate into the bowl. Stir every minute until the chocolate is smooth and melted. Turn the Instant Pot to the Keep Warm setting, & dip away 😉
Karly says
Oh, that’s a great tip!
Kate says
Just like the original recipe butterfingers!! Had a tough time getting the candy corn to melt well but I used a fork to break them up and put them back in the microwave until they were mixable with the PB. Thanks!!
Karly says
Glad you were able to get them to work! 🙂
Jodie says
AMAZING!
KATHY RANDALL says
Hi there,
I live in South Africa and we dont have candy corn here. We also dont get Butterfinger chocolates anymore..don’t know why. I want to make them but want to know if there is an alternative to candy corn that I could use at all.
Thank you so much.
Kathy
Karly says
I’m not sure there would be a good sub for the candy corn, sorry.
Marilyn says
Alton Brown has a recipe for candy corn online!
Brook says
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!
tiffany says
can you make these on the stove? I don’t have a microwave.
Karly says
I’m sure you could. Just be careful not to let it burn.
Robyn Barnes says
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!
Hillary says
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!
Sandy Headtke says
I saw a four pound bag of candy corn and said who would ever eat that much candy corn. Guess who is going back to the store for candy corn?
Sally Parrish says
These butterfingers are so easy to make. They are so good. My husband said these were better than store brought. This recipe is a keeper.
Thanks for sharing.
susie says
I found this recipe and I’m like candy corn, really. I tried it and they are awesome and I love my butterfingers and these were great and so easy, thank you for sharing.
Laura Johnson says
I made these last night on a whim when I found this post. Just happened to have some leftover candy corn from last year (we don’t really like it around here), but it only totalled 12 ounces…so I just adjusted the PB as well…and they are delicious! Tast like real BF’s, but not stale!
dljenk says
Made these last night and they were great! My husband said they taste just like a butterfinger and I made him taste it and tell me before I told him what they were supposed to taste like 🙂 Thanks for the recipe, it is one of our favorite candy bars.