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Homemade Butterfinger Candy Bars Recipe

You can make your own Butterfinger Candy Bar! Only THREE ingredients! It’s a dream come true with your favorite candy bar made in your own kitchen. Can you guess the secret ingredient?!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 30
Calories: 244kcal
Author: Megan Porta


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


  • 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.


Calories: 244kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 102mg | Potassium: 149mg | Fiber: 2g | Sugar: 25g | Calcium: 11mg | Iron: 1mg
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