These Homemade Butterfingers are made with just three ingredients: candy corn, creamy peanut butter and milk chocolate. This easy copycat recipe delivers that familiar chocolate-peanut butter flavor without a candy thermometer or complicated candy-making steps.
As a lifelong Halloween and candy fanatic, I consider myself something of a Butterfinger expert. They’ve always been one of my favorite candy bars, so if I was going to make a homemade version, I knew I had to get it right!
Candy corn is the surprising secret to the center. It melts together with peanut butter to create a dense, crisp-chewy filling that tastes remarkably similar to a classic Butterfinger, although it isn’t quite as light and flaky.
Dip the pieces in melted chocolate for an easy homemade candy that’s perfect for Halloween or using up leftover candy corn.
Why This Recipe Works
I’ve always been a serious candy lover. Rolos, Starburst, Dots, Twix and Butterfingers have all taken turns at the top of my list. I claim it’s in my genes because my dad loves candy even more than I do!
These homemade Butterfinger bars are one of my favorite candy experiments because such a short ingredient list creates a surprisingly familiar flavor.
- Only three ingredients. Candy corn, creamy peanut butter and milk chocolate are all you need.
- No candy thermometer required. The filling comes together in the microwave using simple, beginner-friendly steps.
- Minimal hands-on time. The candy needs time to cool and set, but the actual prep is quick.
- Perfect for candy corn season. Make a batch for Halloween or use up extra candy corn afterward. Serve them alongside my Halloween Snack Mix for an easy party spread.
- Easy to customize. Cut the filling into snack-size bars, bite-size candies or fun Halloween shapes.
- A fun homemade version of a favorite candy bar. The filling is denser and slightly chewier than a store-bought Butterfinger, but it delivers the chocolate and peanut butter flavor you’re craving.
Ingredients for Homemade Butterfingers
You need only three simple ingredients to make homemade Butterfinger bars. Candy corn may sound surprising, but when melted with peanut butter, it creates the sweet, crisp-chewy center.
- Candy corn – Use fresh, soft candy corn for the best texture. Candy corn that is old or dried out may create a harder filling. This is a great way to use up leftover Halloween candy!
If you have more to use up, try my Candy Corn Cake next! - Peanut butter – Use conventional creamy peanut butter, such as Jif or Skippy, for the smoothest, most reliable filling. Natural peanut butter can separate and may change the texture.
- Chocolate – Milk chocolate creates the flavor most similar to a classic Butterfinger. Semisweet or dark chocolate will also work if you prefer a less-sweet coating. Chocolate melting wafers or almond bark are good options for especially easy dipping.
What Is in a Butterfinger?
A traditional Butterfinger candy bar has a crisp, layered peanut butter center made primarily with corn syrup, sugar and roasted peanuts, surrounded by a chocolatey coating.
These homemade Butterfingers are a simplified copycat made with candy corn, creamy peanut butter and milk chocolate. They deliver a similar chocolate-peanut butter flavor, but the center is denser and chewier rather than light and flaky.
How To Make Homemade Butterfingers
- Melt the candy corn. Place the candy corn in a microwave-safe bowl. Microwave for 45 seconds, stir well, then continue heating in 15- to 20-second intervals until it can be stirred smooth. Avoid overheating, which can make the finished centers too hard.
- Add the peanut butter. Immediately stir the creamy peanut butter into the hot candy corn until fully combined. If needed, microwave the mixture for another 10 to 15 seconds to make it easier to stir.
- Let the filling set. Spread the mixture evenly in a parchment-lined 8×8-inch baking dish. Let it cool completely at room temperature, about 1 1/2 hours.
- Cut into bars. Lift the filling from the pan using the parchment paper. With a sharp knife, cut it into approximately 2×1-inch bars. Gently brush away loose crumbs so the chocolate coating goes on smoothly.
- Melt the chocolate. Place the chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue heating in 15- to 20-second intervals until completely smooth.
- Dip the Butterfingers. Use a fork to lower each piece into the melted chocolate, turning it to coat all sides. Allow the excess chocolate to drip back into the bowl, then transfer the candy to a parchment-lined baking sheet.
- Chill until set. Refrigerate the homemade Butterfingers for at least 30 minutes, or until the chocolate coating is firm.
How To Keep Homemade Butterfingers From Getting Too Hard
The key to a crisp-chewy center is melting the candy corn gently. Microwave it in short intervals, stirring thoroughly each time, and stop heating as soon as it can be stirred smooth. Overheated candy corn can produce Butterfingers that are extremely hard or difficult to bite.
After making these dozens of times, I’ve found that using fresh candy corn and heating it gently make the biggest difference in the finished texture.
For the best texture:
- Use fresh, soft candy corn rather than an older or dried-out bag.
- Stir the peanut butter into the melted candy corn immediately.
- Let the filling set at room temperature rather than refrigerating it before cutting.
- Cut the filling as soon as it has cooled and become firm enough to handle.
- Let refrigerated Butterfingers sit at room temperature for a few minutes before eating.
Recipe Notes
- Make dipping easier. Corn-on-the-cob skewers or sturdy toothpicks work well for holding the candy pieces while dipping them in chocolate. A fork also works, especially if the centers begin to crack.
- Add extra crunch. Stir 1/2 cup of lightly crushed cornflakes or crispy rice cereal into the warm filling before spreading it in the pan. This creates a crunchier center, although the texture will be less like a classic Butterfinger.
- Try crunchy peanut butter. Replace the creamy peanut butter with conventional crunchy peanut butter for additional peanut pieces and texture.
- Choose your preferred size. Cut the filling into approximately 2×1-inch bars for a fun-size treat or into 1-inch squares for bite-size candies. Smaller pieces are generally easier to dip in chocolate.
Can You Make Homemade Butterfingers Without Candy Corn?
Candy corn is essential to this specific three-ingredient homemade Butterfinger recipe. It provides the sugar structure needed to create the firm, crisp-chewy peanut butter center.
I have not tested a candy corn substitute that produces the same reliable result, so I don’t recommend replacing it with maple syrup or honey. For the intended flavor and texture, use fresh, soft candy corn.
How To Store Homemade Butterfingers
Store homemade Butterfingers in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent the chocolate-coated bars from sticking together.
For a firmer, harder center, refrigerate the candy in an airtight container. Let chilled Butterfingers sit at room temperature for a few minutes before eating if you prefer a slightly softer, chewier texture.
Frequently Asked Questions
Why are my homemade Butterfingers so hard?
The candy corn was likely overheated or already somewhat dry. Use fresh candy corn, heat it only until smooth and avoid refrigerating the filling before cutting it. Chilled Butterfingers also become firmer, so let them sit briefly at room temperature before eating.
Do homemade Butterfingers taste like the original?
These homemade Butterfingers have the familiar combination of peanut butter, chocolate and crisp candy-bar sweetness. The center is denser and chewier than the light, flaky layers inside a store-bought Butterfinger, so they are similar but not identical.
Can I use natural peanut butter?
Conventional creamy peanut butter, such as Jif or Skippy, produces the most reliable filling. Natural peanut butter can separate and may make the center oily or affect how firmly it sets.
Can I use candy melts instead of chocolate chips?
Yes. Chocolate melting wafers or almond bark create a smooth coating that sets quickly and makes dipping especially easy. Milk chocolate chips will produce a flavor that is closer to the original candy bar.
Why is my chocolate coating too thick?
Chocolate can become thick if it is overheated or comes into contact with water. Microwave it in short intervals, stirring frequently. If necessary, stir in a very small amount of refined coconut oil or shortening until it reaches a smoother dipping consistency.
Can homemade Butterfingers be frozen?
Yes, homemade Butterfingers freeze well. Place them in an airtight freezer-safe container with parchment paper between the layers and freeze for up to 3 months. Thaw them in the refrigerator or at room temperature before serving.
More Halloween Candy Recipes
If you have leftover candy corn or simply love making over-the-top Halloween treats, try one of these next:
Find more spooky, sweet ideas in my collection of Halloween recipes.
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Homemade Butterfingers
Ingredients
- 2 1/2 cups candy corn
- 1 1/2 cups creamy peanut butter such as Jif or Skippy
- 24 oz milk chocolate chips
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving enough overhang to lift the filling from the pan later.
- Place the candy corn in a large microwave-safe bowl. Microwave on high for 1 minute, then stir thoroughly. Continue microwaving in 15- to 20-second intervals, stirring after each one, just until the candy corn can be stirred smooth. Avoid overheating.
- Immediately add the peanut butter to the melted candy corn. Stir until completely combined and smooth. If the mixture becomes too stiff to stir, microwave it for an additional 10 to 15 seconds.
- Transfer the filling to the prepared baking dish and spread it into an even layer. Let it cool and set at room temperature for approximately 1 1/2 hours.
- Use the parchment paper to lift the filling from the pan. Cut it into approximately 2×1-inch bars with a sharp knife. Gently brush away any loose crumbs.
- Place the chocolate chips in a microwave-safe bowl. Microwave for 30 seconds and stir. Continue heating in 15- to 20-second intervals, stirring after each one, until the chocolate is smooth.
- Using a fork, skewer or sturdy toothpick, lower each piece into the melted chocolate and turn to coat completely. Allow the excess chocolate to drip back into the bowl.
- Transfer the coated candies to a parchment-lined baking sheet. Refrigerate for at least 30 minutes, or until the chocolate is completely set.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
- Avoid overly hard centers. Use fresh, soft candy corn and stop microwaving as soon as it can be stirred smooth. Overheating the candy corn can produce extremely hard or difficult-to-bite centers.
- Use conventional peanut butter. A creamy peanut butter such as Jif or Skippy creates the most reliable filling. Natural peanut butter can separate and alter the texture.
- Make dipping easier. Corn-on-the-cob skewers or sturdy toothpicks work well for holding the candy pieces. A fork may work better if the filling begins to crack.
- Add extra crunch. Stir 1/2 cup lightly crushed cornflakes or crispy rice cereal into the warm filling before spreading it in the pan. The result will be crunchier but less similar to a classic Butterfinger.
- Try crunchy peanut butter. Conventional crunchy peanut butter may be substituted for creamy peanut butter for additional texture.
- Change the size. Cut the filling into approximately 2×1-inch bars or 1-inch squares. Smaller pieces are generally easier to coat.
- Storage: Keep the candies in an airtight container at room temperature for up to 5 days, with parchment between the layers. Refrigeration creates a firmer center; let chilled candies sit at room temperature briefly before eating.
- Freezing: Freeze in an airtight freezer-safe container with parchment between the layers for up to 3 months. Thaw in the refrigerator or at room temperature.Avoid overly hard centers. Use fresh, soft candy corn and heat it only until it can be stirred smooth. Overheating the candy corn can make the centers extremely hard and difficult to bite.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I am so going to make these….Dawn, you said to spread the candy corn/pb mixture over the chocolate and put back in freezer…..do you not dip the squares of candy corn mixture in the chocolate. If not, how exactly (amts. etc.) do you do the chocolate part? Thank you Megan for a delicious sounding recipe and you, too, Dawn for the secret crunch ingredient!
2 cups of toasted, chopped (very small) coconut is what works best in these for the crunchy taste and flavor of the Butterfingers.
I tested a whole lot of different things to find the right ingredient to make these taste and have the exact crunch of this favorite candy! But,,,, after you toast the coconut, it does reduce to 1&1/2 cups of coconut, but its still enough to make it just right!! If no one else has tried this, give it a try, you won't be sorry! Also, if I remember correctly, I think the ingredients on the Butterfinger bar does include coconut. =0) Make sure you mix the toasted coconut in with the freshly melted candy corn, fresh out of the micro (if you used that method) and mix well, then spread it evenly over your chocolate, put it back in the freezer (or fridge) which ever you prefer, until it's firm to add the top layer of chocolate. It's awesome! I have been getting requests from friends and family in other states already for their order for Christmas goodies! =0) This treat is definitely a winner!! Thanks for posting this!!! =0)
Hi Candy! Doing it now!!
Megan
Could you post this to your Facebook page so I can share it I love Clark bars but can't find them except at Halloween.
Stir in corn flakes cereal or maybe corn flakes crumbs into the peanut butter/candy corn mixture for crunch and texture.
I found out what it needed to give it that "butterfinger" crunch! I toasted 2 cups of coconut and pulverized it in a food processor (so not to get big pieced of coconut flakes in it.) an added it to the mixture of peanut butter and candy corn. It worked perfectly!! It's exactly like a Butterfinger candy bar, an it has the exact same crunch!! It was absolutely delicious! I just wish I had of known about this when my kids were still young! Hope that helps you ladies!! =0)
These were sooo good! They taste JUST like butterfingers, stickiness and all. They even have a little crispy bite to them, not soft like I was expecting! I have a bit of it left because I got to lazy to keep dipping, plan on using it on top of some brownies with the leftover Choc chips! 🙂
Always loved the Butterfinger! The bite into the soft outer layer into the hard interior…So good! I'm sure the candy is connected to the time you shared with your Dad…nice. Rich
Hi Zelda, I have always compared the taste of candy corn to the sugary gooey-ness in Baby Ruth candy bars. Unfortunately I don't know how else to achieve the flavor, though! Anyone else have ideas?
Megan
I would love to make these~what can I substitute for candy corn? What does it taste like maybe I will then know what to look for.
These were AMAZING! We keep them in the fridge and they are a bit crispy. Thank you so much for sharing. Out of season, I was able to find candy corn in those 50 cent packages that you can find circus peanuts in. 4-5 small bags was equal to 2.5 cups.
I bet a bit of finely crushed peanut brittle might give you the crunch you want! Mix some in along with the peanut butter and then sprinkle some over the top before you put the mix in the fridge. These are on the docket for next week. I'll try them both ways and let you know know they turn out!
http://en.wikipedia.org/wiki/Candy_corn
Hi Meg, here's a link to what candy corn looks like. I don't know about substitutions, unfortunately!
this looks delicious , but I don't know what candy corn is; and can you get anything similar in Britain?
Times like these I need a LOVE button! I've always been a sucker for Butterfingers, I even have a secret stash hiding in the cupboard from my hubby! I can't wait to make these!!
Yup… definitely know what I'll be doing all weekend now =)
Wow these look amazing!!!!
OMG,,,,I love butterfingers, and crunch or not they look absolutely delicious! Is there a substitute for the candy corn?
I am a big, big fan of the DQ Butterfinger Blizzard. I cannot imagine having access to Butterfingers 24/7. Thanks for the recipe!
These are genius! I looove butterfinger. Your photos are lovely as well. Nice job!