Homemade Butterfingers

These easy Homemade Butterfingers combine candy corn, creamy peanut butter and milk chocolate to create a crisp-chewy copycat of the classic candy bar. This fun 3-ingredient Halloween candy requires no candy thermometer and is perfect for using up leftover candy corn.

5 from 8 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 5

Cooling and Chilling time: 2

Servings:

Calories: 244kcal

Author: Megan Porta

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

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