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These candy corn butterfingers are a copycat recipe for your favorite candy bar! They’re easy to make and only require THREE ingredients and they totally nail that peanut buttery Butterfinger flavor.
Why Make This Recipe
I’m always looking for ways to use up all that leftover Halloween candy and this is one of my favorites. My other favorite way is my leftover Halloween candy cookie bars.
These candy corn butterfingers are easy to make and this recipe is microwave-friendly—no candy thermometer required!
And by far the easiest homemade candy has to be these key lime pie truffles--no chocolate dipping required!
Ingredient Notes
- Candy Corn. Candy corn contains most of the ingredients that butterfingers normally contain, so these are a great shortcut for making these Butterfinger bars.
- Peanut Butter. Creamy peanut butter gives the best texture and do not use natural peanut butter. Just regular old Jif or Skippy, or whatever brand you like is going to be ideal for this recipe.
- Chocolate. Use milk chocolate for an authentic tasting Butterfinger bar. But you could easily mix of the chocolate flavor if you desire. Almond mark or candy melts are the easiest to work with, see the FAQs for more notes on chocolate.
How to Make This Recipe
- Place your candy corn in a microwave safe bowl and microwave it in 20 second increments, stirring each time in between. Keep doing this until the candy corn is completely melted and smooth. (Yes, candy corn melts!).
- Then, add your peanut butter to your candy corn mixture and stir until smooth.
- Line an 8x8 or 9x9-inch pan with parchment paper or foil and spray with cooking spray. Press your mixture into the pan until you have a smooth, even layer. Chill until no longer hot, but you do not want them frozen or completely cold.
- Pull the parchment paper or foil up so the whole layer comes out of the pan. Use a large knife to cut your butterfingers into 1x2 inch rectangles or 1x1 inch squares if you want little Butterfinger bites. Freeze for 1 hour.
- Melt your chocolate in 20 second increments until smooth. Then, set up your dipping station. I like to place a cooling rack on top of a baking sheet so any excess chocolate can drip off. Be sure to line your baking sheet for easy clean up! You can also just place your dipped candy corn Butterfinger bars on a piece of foil or parchment paper. Don’t worry if the chocolate pools around the butterfingers, you can always trim off the excess chocolate with a sharp knife after the chocolate has set up.
- Using a fork and a spoon, coat your candy corn butterfingers in chocolate completely. Then place on a cooling rack or piece of parchment paper until chocolate has set.
Frequently Asked Questions (FAQs
What kind of chocolate should I use?
Almond Bark & Candy Melts. The easiest type of milk chocolate to use for your candy corn butterfingers are candy melts or almond bark. The reason why is that candy melts and almond bark are already tempered so it’s easier to melt and keep the shiny coating!
Chocolate Bar. This will probably taste best, but can be more expensive. Be careful when melting the chocolate so it does not burn. Remember, to melt it low and slow.
Chocolate chips. Chocolate chips are not designed to melt as easily, they are designed to hold their shape when added to baked goods. So if you choose to use them be careful when melting them down. Use short increments in the microwave, stirring in between each interval. Also, try adding a teaspoon of butter or coconut oil to your chocolate chips, it helps them melt smoothly.
Can you make this recipe in advance?
Make the candy corn Butterfinger mixture one day and coat them in chocolate the next.
Does candy corn melt?
As you saw above, yes! Candy corn does melt. Candy corn is mostly made of sugar, corn syrup, and honey, so with some added heat you can melt down candy corn. Just be careful when melting it, too much heat, too fast can cause it to burn.
Expert Tips
- Warm the peanut butter. If you don’t feel like getting an extra arm workout in, warm your peanut butter up before mixing it in with the melted candy corn. It will make it easier to mix them together.
- Try them frozen. I love the texture of these best when they are straight from the freezer! Give them a try!
- Storage Tips. These are best stored in a sealed container and eaten within two weeks. You can place them in an airtight container and freeze them for up to three months.
Check Out these Other Recipes We Know You'll Love!
- Pumpkin Cake Balls (Cake Truffles)
- Soda Cracker Toffee
- Disneyland Churro Toffee (a Copycat Recipe!)
- Key Lime Pie Truffles
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Candy Corn Butterfingers (video)
Super easy, 3 ingredients, copycat butterfingers! Made with candy corn!
4.36 from 68 votes
Print Pin Rate
Course: All Desserts
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Additional Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 24
Calories: 250kcal
Author: Alyssa--In Fine Taste
Ingredients
- 18 ounce bag candy corn (about 3 cups)
- 1 ½ cups creamy peanut butter (don’t use natural peanut butter)
- 12 ounces milk chocolate preferably chocolate almond bark or candy melts, see notes if using chocolate chips
Instructions
Line a 9x9 or a 8x8 baking pan with parchment paper or foil and spray with cooking spray. You can use a different size pan, it will just change the thickness of your butterfingers.
Place your candy corn in a microwave safe bowl, and microwave in 20 second increments, stirring in between. Keep doing this until the candy corn is completely melted and smooth. Mine usually takes a total of 2 minutes.
Add your peanut butter into the melted candy corn and microwave for 20-30 seconds. Stir the peanut butter and candy corn together until completely smooth. Take your mixture and press it into your lined pan. Press it into an even smooth even layer across your pan.
Chill your butterfingers until they are no longer hot. Cut them into 1x2 inch rectangles.They are easiest to cut if they are not frozen. Once cut, chill in the freezer for 1 hour.
Melt your milk chocolate in 20 second increments in the microwave until smooth. Take your butterfingers and coat them in milk chocolate and place on a sheet of parchment paper or on a cooling rack. Chill until solid. I like mine best straight out of the freezer!
Video
Notes
You can use chocolate chips, chocolate chips aren’t designed to melt as easily, add a teaspoon of butter or coconut oil and melt slowly in increments in the microwave, stirring in between.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 90mg | Fiber: 1g | Sugar: 27g
Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!
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Reader Interactions
Comments
Terry Radcliffe
I'm experimenting with methods of lightening up the texture of the filling. I personally would love it if the actual candy bars were slightly more crisp and a bit less crunchy.
Thank You for the base recipe, I can do a lot from here! 🕊️♥️🍀🧠🎶💪Reply
Connie
Good but they get really hard after freezing/refrigerating so beware of your teeth. I do wish they had the flaky crunch like ButterfingerReply
