3 Ingredient Homemade Butterfingers

You can make your own butterfingers with three ingredients. Plus, it’s a great way to get rid of leftover candy corn! It’s perfect with Halloween coming up.
close-up photo of homemade butterfingers

Last year I came across a recipe for Homemade Butterfingers with just three ingredients. Halloween had just ended, so I bookmarked the recipe to make for the following year.

Somehow I managed to remember. So now with Halloween around the corner, I’ve been on a mission to make a few homemade versions of popular candies.

Homemade Butterfingers photo

This homemade version looks remarkably similar to the real thing. It tastes similar too, though the inside isn’t quite as crisp and flaky.

One of the key ingredients is candy corn. Normally candy corn would never make my shopping list, but I made an exception.

a close-up of a stack of homemade butterfingers

This recipe is easy peasy. You can make it all in the microwave, though if you don’t have a microwave you can also make it on the stove.

If you’re in the mood to make homemade candies or you have some candy corn to get rid of, this is a perfect recipe to try.

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3 Ingredient Homemade Butterfingers

Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Course: Dessert
Cuisine: American

You can make your own butterfingers with three ingredients and a microwave. Plus, it's a great way to get rid of leftover candy corn at Halloween!

Ingredients:

  • 8 oz candy corn
  • 8 oz peanut butter
  • 1 1/2 cups dark chocolate chips
  • 2 tbsp oil  optional

Directions:

  1. Pour candy corn into a microwave safe bowl. Microwave for 1 minute and stir. Microwave again for another 30 seconds and stir again. If candy corn is not completely melted, continue to microwave and then stir at 30 second intervals until candy corn is completely melted.
  2. 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 7 x 3 pan lined with parchment paper and press to evenly distribute. Place in freezer for about 10-15 minutes until it hardens.
  3. 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. (Mine needed about 1 1/2 minutes total). Careful not to overcook the chocolate. If you want to make the chocolate thinner and easier to coat, add in 2 tsbp of oil and stir into chocolate, until completely mixed.
  4. Remove candy corn mixture from freezer. Using a sharp knife, cut into butterfinger bar sizes (or whatever size you prefer). I did mine about 1 inch by 2 inches. Dip buttefinger in melted chocolate. Make sure to coat both sides. Then place on a cooling rack that has parchment paper underneath. Let the chocolate set with the drippings falling onto the parchment paper below. Repeat with remaining bars. Once finished, remove bars from cooling rack and place them in a single layer on a parchment paper lined container/baking sheet/or other flat surface. Place bars in freezer to completely solidify and set the chocolate.
All images and content are © Kirbie's Cravings.

 

10 comments on “3 Ingredient Homemade Butterfingers”

  1. Candy corn??? I would have never thought of it. This made me think of buckeyes that I usually make around the holidays. Granted not even close in simplicity.

  2. What can I replace with if I don’t have candy corn? Thanks! 🙂

  3. Thanks!! – I bet if you added some rice crispies, that would give you the crispiness. Of course then it would be 4 ingredients…. 🙂

  4. I made this yesterday and they are incredibly hard – like break a tooth hard! I used natural peanut butter. Would that make a difference? Or adding more peanut butter to add more softness?

    • hmm, that is so strange. You can try adding more peanut butter. Natural pb should be fine as long as you mixed it well. Was your candy corn newish? If it’s too old that may be the problem.

  5. I just made these and they’re AMAZING. So tasty and easy. 

    This is my first time making candy, but I let them harden in the freezer in the cooling rack and the bottoms broke off. Was I supposed to put them back on parchment paper to harden in the freezer?

    • Sorry I didn’t make that clear, but yes you need to remove them from the cooling rack before freezing. The cooling rack is just to allow the chocolate drippings to come off and then you should place them on parchment paper and into the freezer.

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