Homemade Butterfingers

Monday, October 24

Is it wrong to be semi-addicited to candy corn? Actually, what I really love are the mellowcreme pumpkins! It's sad how much I look forward to seeing them on the store-shelves every year.

Brach's makes the best mellowcreme pumpkins (and candy corn). You can tell they're the best because they have just a hint of saltiness that balances out the honey. It's that salty sweetness that makes them so irresistible.

Some of the knock-off versions...pure sugar. You can tell right away that something is missing.

I have no shame about sharing my level of expertise on this issue. :p

I found the recipe for these butterfinger bars on Pinterest...along with countless other recipes, ideas, and projects that I'll probably never actually do.

Despite the fact that I'm not a huge fan of Butterfinger candy bars (I like my candy bars the same way I like my cookies & brownies, soft and smooshy), I wanted to try this recipe because it's made using melted candy corn mixed with peanut butter! Genius...sheer genius.

And yes, they really do taste like Butterfingers. Giant, plush, gourmet Butterfingers. And with only 3 ingredients and a little bit of elbow grease, who can complain? Just be prepared for an onslaught of gasps followed by requests for the recipe!

Homemade Butterfingers (recipe adapted from In Katrina's Kitchen, found via Pinterest) Print

16 oz of smooth peanut butter (that's about 2 cups, or a regular-size jar) [Note: Do not use low-calorie]
1 lb candy corn ( that's a 16 oz bag)
16 oz of high quality dark chocolate (about 2 cups)
2-3 Tablespoons of cream (just in case the chocolate seizes)

Line a 9x13-inch pan with tin foil, leaving a slight overhang around the edges.
Have the peanut butter measured out and ready to use.
Place the candy corn into a large, microwave safe bowl and heat for 20 seconds. Using a large wooden spoon, give the candy a good stir. Repeat this process (at 20-second intervals) until the candy corn is melted and smooth.
Quickly add the peanut butter and stir until well combined and smooth. The melted candy will fight you on this, but keep stirring. It's okay to have small chunks.
Spread the candy mixture into pan and cool completely. [Note: If you have a hard time spreading, use your hands to guide it into the edges.
Place the pan in the freezer and chill for about 30 minutes.
After the bars have hardened and cooled, gently life them out of the pan using the foil overhang.
Cut them into logs, rectangles, squares, or circles.
Refrigerate as you prepare the chocolate.

Prepare the melted chocolate: Place the chocolate into a large heat proof bowl and set it over a pot of simmering water (you're basically making a double-boiler). Melt the chocolate until completely smooth, stirring occasionally.
As soon as it's smooth, remove the bowl of melted chocolate from the heat, but leave the pot of simmering water on the stove.

Line the same 9x13-inch pan with wax or parchment paper. You'll use this to hold the dipped bars.

Grab the bars/squares/circles from the refrigerator and, using two forks or your fingers, carefully dip each one into the melted chocolate until well coated. [Note: My chocolate seized up on me several times during this process. If this happens, add about 1 Tablespoon of cream and stir until the chocolate smoothes out again, you may also need to place the bowl over the simmering water again to reheat it slightly.]
Place the coated bars into the lined pan. Refrigerate until the chocolate coating has hardened.

Depending on the size of your slices, this will make about 15-20 bars.


  1. CAndy corn?? WOW, these look great!

  2. Thanks Noelle!
    I never knew candy corn could be melted! :D

  3. Oh wow, these look amazing! I have tried butterfingers once and I absolutely fell in love with them. I must try this recipe!

  4. Très original et gourmand
    Je te souhaitet une belle journée, ici sous la pluie

  5. This looks so great. I'll have to hunt down Brach's brand!

  6. This recipe sounds like fun to make! I also did not realize candy corn could melt. I think I may try to make these this week.

    And you are not alone in your candy corn addiction. I just bought myself *another* bag of Brachs last night. Hubby thinks they are gross, so they are ALL MINE! *insert evil laugh here* It takes all of my willpower to only eat one serving a day.

  7. Interesting, or is that Pinteresting? I'm not a fan of candy corn or mallow pumpkins, but I do have the occasional Butterfinger in an emergency. I tried to make them once by adding peanut butter to a cooked caramel but the texture was all wrong. I might sacrifice a bag of candy corn to these, though, as they look so good!

  8. @kmdshaw, It's a relief to know that I'm not alone on this. :D

  9. you had me at candy corn. actually you had me at butterfingers...so i really feel like i have no other option but to make these. omg.

    and i'm like you, i love candy corn but i LOOVVE the pumpkins most. so.much.sugar.

  10. This posting is timely. I think. My husband and I have eaten one whole bag of Halloween sized butterfinger bars. What's weird, is I'm not a fan of peanut butter. But, suddenly, I'm addicted. I loved Branch's pumpkins as a kid. Know what? I'm going to add this to my "to do" list. My Pinterest boards are filling up, too. It's as addicting to Pinterest as it is to eat these, I'll bet. Great recipe!

  11. Butter Fingers are my Kryptonite! I just caved and bought two bags earlier while I was at the store. You know - in case the trick or treaters get all of the three bags I already bought for Halloween...

  12. Homemade butterfingers sounds like a bad idea, I could see eating way too many of them!

  13. I am not a fan of Butterfinger, but this gourmet version is something I can see myself eating. Thank you so much for posting this!

  14. I confess, I've never eaten a Butterfinger! But I do love those darn candy corns! This is a very tempting treat, Valerie.

  15. Do you have any ideas of what would work INSTEAD of candy corn? I have allergies and can't eat normal candy. LOOKS GREAT :D

  16. Hi Meagan!
    There is a gorgeous food blog called 'not without salt', that has a different recipe for butterfingers. She uses a mixture of corn syrup, water, and vanilla bean which is cooked before being added to the peanut butter. I'm not sure if those ingredients would work for you, but if you're interested, just look up 'not without salt' and 'homemade butterfinger candy'.

    Hope that helps! :D

  17. these are delicious


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


une gamine dans la cuisine © All rights reserved · Theme by Blog Milk · Blogger