Description
Who knew that the humble candy corn could unlock such candy alchemy? This Homemade Butterfinger recipe transforms leftover candy corn into crispy, flaky, peanut-buttery bars cloaked in silky chocolate. The best part? You only need a few simple ingredients and less than an hour of hands-on time. The result? A candy that’s every bit as crunchy, buttery, and nostalgic as the store-bought version — only better because you made it yourself!
Ingredients
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16 oz candy corn
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1 cup creamy peanut butter (Jif or Skippy preferred)
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16 oz milk or dark chocolate coating or wafers
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Wax or parchment paper (for lining and setting)
Optional Twists:
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Sprinkle sea salt over melted chocolate for a gourmet touch
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Add ¼ tsp cayenne for a sweet-spicy surprise
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Swap in almond butter and coconut for an “Almond Joy-finger” vibe
Instructions
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Prep It: Line a 9×13” pan with parchment, leaving overhangs. Lightly coat with nonstick spray.
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Melt the Candy Corn: Microwave at 50% power for 30-second intervals, stirring between each, until completely smooth (about 2–3 minutes total).
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Add Peanut Butter: Immediately stir in peanut butter until thick and uniform. Work fast — it sets quickly!
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Press to Perfection: Spread mixture into prepared pan, pressing evenly into a ¼–½” layer. Smooth with another sheet of parchment on top.
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Cool Completely: Let set at room temp for 1 hour or refrigerate 20–30 minutes until firm.
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Cut into Bars: Lift out and slice into bars or bite-sized pieces.
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Dip in Chocolate: Melt coating chocolate per package directions. Dip each bar, shake off excess, and place on fresh parchment to harden.
Notes
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Store: Airtight at room temp up to 1 week.
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Serve: With coffee, on ice cream, or wrapped as edible gifts.
Nutrition
- Calories: 180 cal Per Serving
- Sugar: 21g
- Fat: 9g
- Carbohydrates: 24g