I wish I had a fun story to tell about this Butterfinger recipe. Truth be told, it’s kind of boring. But I feel compelled to share Butterfingers with you because Halloween is this week, and candy is on my mind. Plus this recipe is such an easy and good treat.
My friend Erin, who moonlights as a Pinterest fanatic, turned me on to this recipe two years ago. I made it for the first time last year around Halloween, in honor of all the candy bars I used to collect while trick-or-treating as a kid. I shared it with friends, brought it to work, and ate my share of them. I made it several times last year because it’s fun, simple and nostalgic.
This is one of those recipes that upon looking at the three-ingredient list, you won’t believe it could possibly taste like a Nestlé Butterfinger candy bar. But it does.
My kitchen notes:
Use Brach’s brand candy corn, don’t buy the off brand stuff, and stay away from those new fangled flavored varieties. I don’t know why, but your Butterfingers will taste better using plain old fashioned Brach’s.
If you like this recipe, you may consider stocking up on candy corn now. The stuff is near impossible to find once Halloween is over.
Butterfingers – adapted from Plain Chicken blog
16 ounces candy corn
16 ounce jar peanut butter
16 ounce package milk or semi sweet chocolate chips
1. Melt candy corn in microwave on high for 1 minute. Stir and continue cooking in 15-second intervals until melted, stirring after each interval. Or if you’re like me and don’t own a microwave (gasp!) heat candy corn over low heat in a saucepan. It’s important to melt the candy corn slowly over low heat. If you overheat, it will turn into a hard blob and won’t be pliable.
2. Once the candy corn is mostly melted, stir in peanut butter and mix until thoroughly incorporated and melted.
3. Spread mixture in a 8×8 pan lined with parchment or waxed paper. Pat down with your hands or a spatula so mixture is evenly spread. Cool completely. It should look like this.
4. Once cooled, cut into small squares if you want the effect of snack-size (Halloween!) candy bars, or long strips if you want a full-size version.
5. To melt chocolate, place chips in a bowl and set over a small saucepan with enough water to provide heat, but not so much that the bottom of the chocolate bowl touches the water. Heat the saucepan over low heat until it just begins to simmer. Let the chocolate begin to melt, and then stir gently. When almost all of the chocolate is melted, lift the bowl from the saucepan and set on the counter. Stir continuously until it is shiny, smooth and completely melted.
6. Dip cooled peanut butter/candy corn mixture into melted chocolate. I use tongs to help coat the candy.
7. Place squares onto wax paper lined cooling rack to set.
8. Impress all your friends with your homemade Butterfingers!