You can make your own Butterfinger Candy Bar recipe at home! This homemade recipe contains only THREE ingredients! Can you guess the secret ingredient?!
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. 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 Homemade Butterfinger Candy Bars
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
STEP 1
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.
STEP 2
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.
STEP 3
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 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!
Candy Corn Desserts
Fall Recipes
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
Ingredients
- 2 1/2 cups candy corn
- 1 1/2 cups creamy peanut butter
- 24 oz milk chocolate
Instructions
- 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.
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!