Homemade Butterfingers Recipe

Homemade Butterfingers Recipe

Did you know that you can make your very own homemade butterfingers? It's a dream come true! This copycat recipe contains only 3 ingredients and does not require corn syrup. Can you guess the secret ingredient?!

5 from 8 votes

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 15

Resting time: 2

Servings:

Calories: 244kcal

Author: Megan Porta

Ingredients

▢ 2 1/2 cups candy corn
▢ 1 1/2 cups creamy peanut butter
▢ 24 oz milk chocolate chips

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.

Notes

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 that unique crunch factor to the candy bars. This will add a touch of added flavor, too!

Try replacing creamy with crunchy peanut butter for added crunchy texture.

Nutrition

Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!