You can make your very own homemade butterfingers! This copycat version contains only 3 ingredients and does not require corn syrup. Can you guess the secret ingredient?!
Original recipe: November 2011 | Updated: October 2022
Why This Recipe Works
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.
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 and how much they taste like the real deal!
Homemade Butterfinger Ingredients
Ever wonder what’s in a butterfinger? Three simple ingredients, that’s all you need to make these delicious homemade candy bars.
- Candy corn (use up your leftover Halloween candy!)
- Creamy peanut butter
- Milk chocolate
How To Make Homemade Butterfingers
Melt candy corn by placing it in a microwave safe bowl. 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 the peanut butter mixture for 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 cooled completely. 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 chips in the microwave for 1 minute, followed by 30-second intervals until it is smooth and creamy when stirred. Stab the bottoms of the candy pieces with a small fork.
Dip candies into the melted chocolate to coat completely, allowing excess chocolate to drip back into the bowl. Carefully set on a wax-paper-lined baking sheet and allow to cool to room temperature.
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.
- Corn-on-the-cob skewers or toothpicks worked great for dipping the hardened peanut butter mixture into the chocolate.
- Add up to 1 cup of crushed corn flakes or rice krispies cereal to add crunch to the candy bars. This will add a touch of added flavor, too!
- Try replacing creamy with crunchy peanut butter for added crunchy texture.
Homemade Butterfinger Recipe Without Candy Corn
Using candy corn is ideal for best results, but if you can’t find or eat this ingredient replace it with 1 cup of maple syrup or honey. Bring it to a boil over medium heat on the stove top until it reaches 300 degrees F. Use a candy thermometer to measure the temp!
Once the thermometer says 300 degrees, remove pan from the heat and stir in the peanut butter. Pour into a parchment lined dish and follow the remaining instructions as directed below.
How To Store Homemade Butterfingers
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!
Candy Corn Desserts
If you have leftover candy corn on your hands, here are some more great options for using it up!
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
- Cinnamon Baked Apple Slices
- Apple Pie Jam
- Fall Potpourri
- Apple Pie Filling
Will you help add value to Pip and Ebby?
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Homemade Butterfinger Candy Bars Recipe
- 2 1/2 cups candy corn
- 1 1/2 cups creamy peanut butter
- 24 oz milk chocolate chips
- 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.
- 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.
- 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 will be good for 3-5 days.