Homemade Butterfingers
Homemade butterfingers! Only 3 ingredients needed and are made in the microwave!
Prep Time20 minutes mins
Chilling Time10 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 bars
Calories: 648kcal
- 16 ounces candy corn
- 16 ounces smooth peanut butter
- 24 ounces (4 cups) semi-sweet chocolate melted
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.
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.
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.
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.
- Store covered at room temperature for 5 days, or in the fridge for up to 2 weeks. I also like to freeze mine, but just let them thaw before enjoying!
- Microwave slowly. Do this in 30 second intervals and then stir in between so things don't burn on you. Same thing for the chocolate dipping.
- Use smooth, non-natural peanut butter. Natural peanut butter might be too oily for these candies.
- Line your pan with parchment paper so you can easily release the candy after freezing to cut into bars.
- Quick note on pan size: I used an 8x8 pan which made rather thick candy bars. You could use a 9x9 pan or try a 9x13 pan (although this might be too large). You could also halve this recipe. If you do then use a loaf pan.for thicker bars, or stick with tthe 8x8 if you do want the thinner candy bars.
Adapted from Kirbie's Cravings
Calories: 648kcal | Carbohydrates: 76g | Protein: 12g | Fat: 38g | Saturated Fat: 15g | Sodium: 284mg | Potassium: 410mg | Fiber: 5g | Sugar: 64g | Calcium: 30mg | Iron: 2mg