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.
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.
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.
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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- 8 oz candy corn
- 8 oz peanut butter
- 1 1/2 cups dark chocolate chips
- 2 tbsp oil optional
All images and content are © Kirbie's Cravings.
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.
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.
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.
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.