Monday, September 30, 2013

Homemade Butterfingers

Alright everyone here it is! 
This is a crazy easy recipe and its always a hit at parties. 
Two notes
The texture is def different than real butterfingers but I have a few tips to make it similar at the end.
The taste is also a little different but in my opinion and many others opinions its better.

So the ingredients are
Candy corn       5 cups
Melting chocolate     2 bags
Peanut butter        2 cups 

That's it seriously.

It's made in layers which is why I get two bags of chocolate because it cuts down on measuring.
Melt one bag of chocolate and spread into a thin layer on top of wax paper on a cookie sheet.
Put in the refrigerator for about 20 min or until completely cool.

Next melt the candy corn in small time increments and make sure to have your peanut butter measured and close by.
I usually do 20 seconds at a time. 
You will be able to tell when they start melting like in this picture.

Stir well and quickly add peanut butter while stiring.
As soon as the peanut butter is mixed in spread on top of the chocolate layer.

Return to the fridge for at least 30 min.
This layer takes a lot longer to completely cool.
Then repeat the chocolate layer on top.
Return to fridge until cool.
Once all three layers are done you can either cut into pieces or break like bark.
We usually break it!

Hope that all made sense and if I had more ambition this morning I would have dolled it up a little more!

As for the butterfinger texture
I have read that adding 1/8 teaspoon baking soda will allow air bubbles to form which will create the texture.
I have also read that heating the candy corn until bubbling will create a similar effect.
I am not brave enough to try either but if you do let me know!!!  

My food photography isn't that great but if you want to see some amazing food porn check out How Sweet Eats. 
You're welcome.


  1. OMG, I can't wait to try this out! Thanks for the recipe (and I'm sure my husband will be praising you as well)!

  2. Ahh! These look amazing! Thank you for sharing. :)