Go Back
+ servings
Print Recipe
4.78 from 9 votes

Homemade Butterfingers

Homemade butterfingers! Only 3 ingredients needed and are made in the microwave!
Prep Time20 minutes
Chilling Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12 bars
Calories: 648kcal

Ingredients

  • 16 ounces candy corn
  • 16 ounces smooth peanut butter
  • 24 ounces (4 cups) semi-sweet chocolate melted

Instructions

  •  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.

Notes

  • 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

Nutrition

Calories: 648kcal | Carbohydrates: 76g | Protein: 12g | Fat: 38g | Saturated Fat: 15g | Sodium: 284mg | Potassium: 410mg | Fiber: 5g | Sugar: 64g | Calcium: 30mg | Iron: 2mg