You can make your own Butterfinger Candy Bar recipe at home! This homemade recipe contains only THREE ingredients! Can you guess the secret ingredient?!
If you ask me what my favorite candy is, I will probably give you a dozen different answers. Rolos, Starburst, Dots, Twix and Butterfinger Candy Bars are all at the top of my list.
I’m not just a salad connoisseur, candy is also a personal specialty. I have 36 years of candy-eating experience and a mouth full of fillings to back that up. Plus, it’s in my genes. My dad loves candy even more than I do.
There was a greasy (delicious) little eatery on Main Street in our small Iowa town growing up where the entire town ate supper at least once a week. Cliff’s Place.
Back then, they made “tornadoes,” which were the equivalent to a DQ blizzard. My dad would often go to Cliff’s to get me a Butterfinger Tornado, and perhaps a treat for himself.
Eventually we stopped having Cliff’s make our tornadoes, and my dad starting making them at home. I recall asking him to make me a lot of Butterfinger Tornadoes in the years that followed.
You can imagine my delighted surprise when I learned recently how easy it is to make Butterfinger candy bars at home! Dad! The next time we visit, we are making Butterfinger Tornadoes completely from scratch!
HOW TO MAKE THIS HOMEMADE BUTTERFINGER CANDY BAR RECIPE
Do you love butterfingers? These candy bars are truly easy to make. And sooo delicious! The Butterfinger flavor is spot on, although they lack the crunch from the original candy bar.
All you will need is the following:
- 2 1/2 cups candy corn (use up your leftover Halloween candy!)
- 1 1/2 cups creamy peanut butter
- 24 oz. milk chocolate
Place the pieces of candy corn in a microwave safe medium bowl and microwave on high for 1 minute, followed by 30-second bursts until the candy is melted. Stir until creamy.
Add the peanut butter and stir until completely combined and creamy. Microwave 30 seconds longer, if necessary. Pour the mixture into a parchment paper – lined 8×8 baking dish.
Allow to sit for an hour and a half, until it has completely cooled. Remove from pan and cut into 2×1-inch pieces using a sharp knife. Wipe excess crumbs off of the candy pieces.
In a medium bowl, melt the chocolate in the microwave for 1 minute, followed by 30-second bursts until it is smooth and creamy when stirred. Stab the bottoms of the candy pieces with a small fork.
I found that corn-on-the-cob skewers worked great for this. Dip candies into the melted chocolate to coat completely. Carefully set on a wax-paper-lined baking sheet and allow to cool.
Once I had all of my candy bars made, I placed the entire baking sheet in the refrigerator for about 30 minutes so they could set.
HOW TO STORE BUTTERFINGER CANDY BARS
Store in a sealed container in the fridge or at room temperature. If you leave them in the fridge, your bars will be more crispy, rather than chewy if left on the counter. They should be good for 3-5 days.
I’m warning you right now, it will be hard not to over-indulge. Have people available to share these with!
OTHER DELICIOUS DESSERTS WITH CANDY CORN
PERFECT FALL TREATS
Fall is my favorite time of year – with bonfires, cool, crisp weather and ah-mazing foods that scream fall!! Check out a few of my favorites to share with you.
- Best Pumpkin Bars
- Roasted Pumpkin Seeds
- Halloween Snack Mix
- Best Apple Crisp
- Salted Caramel Apple Cupcakes
- Pumpkin Spice Layer Cake
Homemade Butterfinger Candy Bars Recipe
- 2 1/2 cups candy corn
- 1 1/2 cups creamy peanut butter
- 24 oz milk chocolate
- Place the candy corn in a medium microwaveable bowl. Microwave on high for 1 minute, followed by 30-second bursts until it is melted. Stir until creamy.
- Add the peanut butter and stir until completely combined. Pour mixture into a parchment-lined 8×8 baking dish. Allow to cool for an hour and a half. Remove from pan and cut into 2×1-inch pieces, using a sharp knife. Wipe excess crumbs from candy pieces.
- In a medium bowl, melt the chocolate in the microwave for 1 minute, followed by 30-second bursts until it is smooth and creamy when stirred. Using a small fork, impale bottoms of candies and dip them into the melted chocolate. Coat completely. Set on wax paper-lined baking sheet for cooling. Place in refrigerator for 30 minutes until set. Store in a sealed container at room temperature or in the refrigerator.