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Homemade Butterfingers – 3 Ingredients

Hi Everyone,

Today I have for you a Halloween treat that is sure to please peanut butter lovers everywhere.  I have made a copycat of one of my all time favorite candy bars; the Butterfingers!  Ohhhh, how I love that snappy little candy bar, that is covered in chocolate and filled with a peanut butter middle.

I was inspired to make these bars from the leftover candy corn that I had from my Pumpkin Snack Cakes. I figured I should use them up before I keep eating the candy corn. Funny as a blogger, you buy something for a prop and then you don’t use it, so I’m using my prop today and boy what a great idea. These little candies taste just like Butterfingers. They have a crunchy peanut buttery center that was dipped in dark chocolate. Now of course you could use milk chocolate just like the traditional candy bar.

To make the recipe it is so simple. Just melt your candy corn in the microwave, stir in peanut butter and place in a baking pan to chill. Once they are chilled, cut the bars into any size you want. I started out with stick shapes than went to square. I kind of like the look of the square better. I got 45 pieces of candy out of one batch, but again it depends on the size you cut the bars. I went with a traditional candy size.

There is one thing to know is that the bars can be tough to cut. I used a sharp knife than a pizza cutter to try to make it look more evenly. If you make these with the kids, be sure you do the cutting.

Homemade Butterfingers – 3 Ingredients
Prep time
Total time
A copycat recipe of a Butterfingers Candy Bar made with candy corn, peanut butter and chocolate.
Serves: 45 1" candies
  • 1 22oz bag (3 cups) candy corn (I used autumn mix)
  • 1 heaping cup peanut butter, smooth
  • 2 cups dark melting chocolate or milk chocolate
  1. Line an 8 x 8 baking pan with parchment paper; set a side.
  2. In a microwave safe bowl, add candy corn. Cook for 1 minute, stir, cook for 30 seconds, stir, then cook in 15 second intervals until creamy. Add peanut butter, mix until combined. If the candy starts to get hard while mixing, place in the microwave for 10 seconds.
  3. Pour mixture into prepared baking dish. Smooth out with a back of a spoon. Place in the refrigerator for one hour to cool.
  4. Take candy out of the refrigerator, and place on a cutting board. This part gets tricky. Using a sharp knife cut into pieces. You can make any shape and size you like.
  5. Make a double boiler, by placing water in a medium pot, about a ⅓ of the way, place a large glass bowl over the pot and add chocolate. Stir the chocolate until melted. With two forks dip candy mixture into chocolate. Place the candy onto parchment paper and let it set.
  6. Store candy in an airtight container in the refrigerator for a crispy bar or leave on the counter for a chewy bar.
Calories per piece: 122, Fat: 5, Cholesterol: 0, Sodium: 56, Carbs: 17, Fiber: 1, Sugar: 14, Protein: 2
Nutrition Information
Serving size: 1 piece

One thing to note; the candy is crunchy if stored in the refrigerator. It is chewy if left out on the counter.

So next time you have leftover candy corn, make a batch of Butterfingers. It’s so simple and taste amazing.  I can’t get over how much it really does taste like a Butterfingers.

I’m off to the boss’s house for a Fall BBQ today. I hope you have a great weekend!



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