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Only 3 ingredients needed to make your own butterfingers at home!
You ever find that you can totally say no to a candy bar any day of the week. But then those fun size candy bars appear in like oh August it seems to get ready for Halloween. And then you find yourself eating like 3 or 4 a day? Or 5. Or 6. Who’s counting?
What is about the fun size that makes me think they don’t count calorie wise? And eating 3 or 4 in a sitting is so not the same as having an entire candy bar right? You do the same right?
Now I know buying a bag of candy is so easier than making it yourself, but these homemade butterfingers are so easy, and so darn good. I can’t even tell you how many of these little guys I ate.
Only 3 ingredients. Yea, three. That’s it. And oh they are made in the microwave too.
Ok you ready for these little treats? Here is what you need: Candy Corn, Peanut Butter, and Chocolate wafers (or chips) to coat them in once they are done.
Start by simply melting your candy corn in the microwave until they are melted. Do this in 30 second intervals, so as not to burn them. You always want to make sure to stir them in between as well. Once they are all melted, stir in your peanut butter. If your candy corn begins to seize, just pop it back in the microwave again, to get them melt again.
When you have it all combined, time to press them into your pan and pop in the freezer for 15-20 minutes. Just enough to let them set up. After that, you can cut them into bars. Here is where you can have some fun. You want full size bars, fun size, butterfinger bites? Up to you! I went with fun size.
Next of course you have to cover them in chocolate. After you have cut them into bars, get a cookie sheet ready with parchment paper so they don’t stick after you let them swim around in a big bowl of melted chocolate. I mean what is a butterfingers with the chocolate coating? I love using Ghiradelli Chocolate Melting Wafers. You are going to need to use 2 bags for this recipe. You could also use chocolate chips, or even white chocolate chips! Sky’s the limit.
The Ghirardelli wafers though are amazing chocolate and melt perfectly in the microwave. Want a whole tutorial on dipping chocolate, then this is a must read for you.
How To Dip Your Candy
Use a fork to roll the butterfingers around in the chocolate. Why? Well it makes easier then to let the excess chocolate drip off. Just simply scrape the extra chocolate on the side of your bowl.
My next little handy tool? A toothpick. Yea, super fancy. But seriously a toothpick is all you need to help you set the candy on your parchment paper lined baking sheet. It just helps ease the candy off the fork without messing up all your beautiful work.
Then let them sit until the chocolate hardens. And that’s it. Seriously. Homemade butterfingers with only 3 ingredients and made in the microwave.
Halloween with all treat, and no tricks.
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Happy baking everyone!
- 16 ounces candy corn
- 16 ounces smooth peanut butter
- 24 ounces chocolate melted
- 1. Pour candy corn into a microwave safe bowl. Microwave for 1 minute and stir. Microwave again for another 30 seconds and stir again. Continue to microwave and then stir at 30 second intervals until candy corn is completely melted.
- 2. Add in peanut butter and mix until thoroughly combined. If candy corn hardens, microwave for another 30 seconds and then stir to mix. Pour mixture into a 8x8 pan (or larger pan if you prefer thinner candies) lined with parchment paper and press to evenly distribute. Place in freezer for about 10-15 minutes until it hardens.
- 3. Meanwhile, melt chocolate in another microwave safe bowl for 30 seconds and then stir. Microwave again and stir, continuing at 30 second intervals until chocolate is completely melted. . Careful not to overcook the chocolate.
- 4. Remove candy corn mixture from freezer. Using a sharp knife, cut into butterfinger bar sizes (or whatever size you prefer). Dip buttefinger in melted chocolate. Make sure to coat both sides. Then place on a cookie sheet (or cooling rack) that has parchment paper underneath. Repeat with remaining bars. Once finished, place bars in freezer to set.
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