Thursday, October 25, 2012

Homemade Butterfingers

This week I decided to take a break from healthy eating. I made Homemade Butterfingers. On November 1, I’m getting braces. I have gotten all kinds of different feedback on how they feel, so I’m not sure what to expect. I’m glad that the braces are getting put on after Halloween so that I can have one last night of candy-eating. This year for Halloween I think I’m going to be a guy wearing all black with a paper bag over his head. I may or may not buy an air-horn to scare people with. My Dad is probably going to crank up some scary music on our outdoor speakers. What are you going to be for Halloween?

Yum Yum Yum! These Butterfingers taste way better than the ones in the store.

Candy Corn! I can’t even remember the last time I saw candy corn- only in the fall. Just in case you’re wondering… I have green and purple hair for a reason. It was crazy hair day at my school and I love to mess up my hair.

This recipe is really easy. You have to melt the Candy Corn and the Peanut Butter together. Then you scoop the mixture into a pan and let it harden, then cut it into bars. Finally you have to…

… dip it in chocolate! I made a few big bars as well as fun-sized ones.

So far I haven’t been able to try a big bar. I wish I could packĀ one in my lunch to take to school with me, but it would melt into a big brown glob.

I love these homemade Butterfingers. They taste better than the actual Butterfinger brand! If Butterfinger ever shares their recipe with me, I’d love to make them the brand way too and compare. The chocolate that the Butterfinger is dipped in is the secret to success. F.Y.I. My Mom took all of the photos in this post and we got the recipe from the personal trainer at our gym.

And even a kid can make Homemade Butterfingers… Like Me!

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Homemade Butterfingers 1

Homemade Butterfingers

Yield: 10 big bars or 20 little ones

Prep Time: 30 min + cooling time

Cook Time: 10 min

They seriously taste like the Butterfingers that you buy in the store!

Ingredients:

16 ounces (about) peanut butter
16 ounces (about) candy corn
dipping chocolate (like Candy Quik)

Directions:

1. Spray a pan lightly with nonstick spray. Use 9x13-inch for thinner bars, and 7x11-inch if you want thicker bars like mine.

2. Melt the peanut butter and the candy corn in a medium saucepan over medium heat, stirring constantly and smashing the candy corn as it heats up and begins to soften, until all of the candy corn are melted and the mixture is smooth (5 to 8 minutes). Turn the heat down if it seems to be too hot.

3. Scrape the mixture into your prepared pan and smooth out the top. Let it sit until it cools off and begins to firm-up. Once it starts to get firm, use a sharp knife to cut it into bars. Let it sit in the pan until it is completely cooled off and really firm. Then cut through again and remove the bars from the pan.

4. Dip the bars in dipping chocolate, and then let them set on waxed paper or a rack to dry. Add sprinkles if you'd like!

Source: RecipeBoy.com (recipe idea given to me by a friend at the gym- Thanks Laura!)

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58 Responses to “Homemade Butterfingers”

  1. 1

    Sandy — October 25, 2012 @ 7:57 am

    Wow ~ home run!! I really want to make these, but I have a huge problem with the recipe: I’m somewhat addicted to candy corn and that would necessitate a supreme sacrifice of melting down my stash, which I’m not sure I’m able to make. So, do you think you could just send me yours?? ;)
    Just kidding . . . Love this; looks scrumptious! Keep up the great work!

  2. 2

    Dixya @ Food, Pleasure and Health — October 25, 2012 @ 8:02 am

    oh yes i would eat these treats before getting braces. it looks decadent wish i could just steal one from screen now!!

  3. 3

    Nancy — October 25, 2012 @ 8:04 am

    That sounds yummy- Love those!!
    Where do you get a dipping chocolate like Candy Quik??

    • recipeboy replied: — October 25th, 2012 @ 9:47 am

      It’s in the baking aisle!

  4. 4

    Becki — October 25, 2012 @ 9:38 am

    @ Nancy , you can use Chocolate Almond Bark. These are really good and they ARE as good if not better than the “real” thing!

  5. 5

    shelly (cookies and cups) — October 25, 2012 @ 11:50 am

    i did Butterfinger today on my site too! Love that you used the saucepan instead of the microwave.. I should do it it that way next time!

  6. 6

    vballer — October 25, 2012 @ 3:02 pm

    mmmmm these look good! i also love the glass with your recipe boy logo on it! cute!

  7. 7

    Jenny (VintageSugarcube) — October 25, 2012 @ 3:33 pm

    WoW WoW and Boom Boom PoW! I can’t believe they are just 3 ingredients! I can not wait to make these. Thanks for posting and I loooooove that they are easy. Happy Halloween to you.

  8. 8

    Renee - Kudos Kitchen — October 25, 2012 @ 5:19 pm

    Butterfingers are my absolute favorite candy bar. Who knew you needed candy corn to make them??? I’m going to give your recipe a try, Recipe Boy! Nicely done!!!
    Also love that you’re using your Recipe Boy glass.
    You don’t know me, but I painted that for you :) AWESOME!

  9. 9

    Lynna — October 25, 2012 @ 7:07 pm

    OMGGG. I LOVE butterfingers!! I`m so making these!

    I had braces for over 3 years. I will confess, sometimes they really really hurt. But, afterwards, it`s all worth. And your parents might not like this, but I still ate lots of candies and chips…LOL.

  10. 10

    cheryl — October 26, 2012 @ 7:07 am

    have you tried anything else beside candy corn,,,grew up witht them and they are nOt my fav candy!!lolo

    • recipeboy replied: — October 26th, 2012 @ 9:29 am

      You can’t taste the candy corn in the recipe, but it’s definitely what you have to use to make this the right consistency for the insides of Butterfingers!

  11. 11

    Amy — October 26, 2012 @ 10:34 am

    These look amazing! My children would love to make them. I just need to find where I can get some candy corn in the UK now…

  12. 12

    sally @ sallys baking addiction — October 26, 2012 @ 11:02 am

    Hi RecipeBoy! I love butterfinger candy bars – they were always my favorite to get each Halloween in my treat bag. I need to try to make my own one time. I can’t believe how easy they are!

  13. 13

    Jenn@slim-shoppin — October 26, 2012 @ 11:03 am

    I make homemade kit kat bars for Christmas every year. Take graham crackers, break them apart, add peanut butter in between.

    Melt almond bark (sold near the chocolate chips) it’s a candy melting chocolate that hardens really fast.

    Melt the almond bark in a microwave safe bowl and then dip the graham crackers in it.

    I’ll have to try your butterfingers though! Looks like the real thing!

  14. 14

    Rose — October 26, 2012 @ 11:53 am

    How long does it take for the pan to harden before you start to cut them up?

    • recipeboy replied: — October 26th, 2012 @ 12:09 pm

      It will vary based on which pan you use, but probably 10 minutes?

  15. 15

    kathleen erbe — October 26, 2012 @ 11:58 am

    Hello, this is my favorite candy, and now I can make it at home. I love your site, Recipe Boy. blessings, and happy Halloween, Boooooooooooo!

  16. 16

    dawn miller — October 26, 2012 @ 12:55 pm

    do these have the same consistantcy as the real candy bars or are they chewy inside instead of flakey?

    • recipeboy replied: — October 28th, 2012 @ 1:14 pm

      Kind of both.

  17. 17

    Leigh — October 26, 2012 @ 1:08 pm

    This looks amazingly delicious! And all I need to buy is the chocolate! Definitely need to try it out!

  18. 18

    Lazzy — October 26, 2012 @ 8:45 pm

    Okay, first of all these look amazing and these are my all time favorite after malted milk balls. Secondly, you will get into any college of your choice if you keep this up! Finally, I’m very impressed with the quality of your blog!
    Cheers!
    Allison Lazerus (Third Grade Teacher)

  19. 19

    Janet — October 27, 2012 @ 8:09 am

    Wow! These look incredible! So easy, too, that I will have to make them with my Kidlet. Thanks so much for posting ;)

  20. 20

    Laura — October 27, 2012 @ 1:39 pm

    I just made these bc I was wanting an easy peanut butter snack. It was a HIT!!! I will be making these again :)

  21. 21

    Carolyn — October 28, 2012 @ 12:19 pm

    I tried this today. The flavor is great, but, it turned out hard as a rock / difficult to cut! Maybe I overcooked it?

    • recipeboy replied: — October 28th, 2012 @ 1:13 pm

      You must cut it before it hardens, and yes… I think you probably overcooked it.

  22. 22

    RecipeBoy's Grandma — October 28, 2012 @ 7:49 pm

    Hey grandson. This looks awfully good. Is this something I can eat?

  23. 23

    Bluemumoftwo — October 28, 2012 @ 9:37 pm

    Hi from Australia! I love butterfinger but it is quite hard to get here. I’ve never heard of candy corn, is there anything I can use as a substitute? Thanks :)

    • recipeboy replied: — October 29th, 2012 @ 6:17 am

      Not that I know of.

  24. 24

    TerriLynn — October 31, 2012 @ 8:15 am

    Excellent! Made them last night. I doubled the recipe and spread in a jelly roll pan. Needed two pkgs. of Candy Quick to cover. Thanks so much for sharing….but you need to add a Pinterest button! Or does someone know how to share this page if there’s no Pinterest button?

  25. 25

    Janalyne — November 4, 2012 @ 11:31 am

    These look great. Pinned the recipe to make sure to try it when I need a treat!

  26. 26

    Avanika {Yumsilicious Bakes} — November 10, 2012 @ 3:19 am

    Since there are no butterfingers here in India, this is a great way for me to taste them. They look great

    I’ve had braces twice, and they’ve been off for just over a year now. I have to say, it’s not as bad as people say, you get used to it pretty quickly. The first week or so will be very weird, as will each time you visit the dentist for an adjustment, but the rest of the time it’s not that big a deal. You can eat everything, do everything, there’s absolutely no change at all.

  27. 27

    Jackie — November 12, 2012 @ 3:48 pm

    A friend of mine made these for a get-together the other night – what a hit!! They’re awesome! Can’t wait to make them for all 22 folks for T’giving! Recipeboy – you RAWWWWK!

  28. 28

    russell — December 1, 2012 @ 12:13 pm

    Thanks. Butterfingers are my absolute favorite bar, and the funny thing is I just bought some candy corn (at discount)! I would love to get my mum to make them for Christmas. I’d probably be the only one who’d eat them though. No one else likes Butterfingers in my family but me.

  29. 29

    posti4 — December 13, 2012 @ 5:26 pm

    WOW!! What a great post, my family love butterfingers! Thank you for posting!

  30. 30

    Donna — January 12, 2013 @ 11:03 am

    trying this right now… they are cooling off.. I am going to take them to work on Monday… we shall see what everyone says.

  31. 31

    vince Keeble — January 24, 2013 @ 4:28 pm

    Hi, im in England so I have to get candy corn online.
    Is there a specific brand thats better than the others?
    I’ve seen m&m’s and brachs??
    Im addicted to these bars but they’re like $3-4 equivalent over here, each!

    • recipeboy replied: — February 18th, 2013 @ 7:54 pm

      We usually get Brachs.

  32. 32

    Hilda — February 11, 2013 @ 9:01 pm

    Ingredients for those who have no access to candy corns, I will be doing mine just as Recipeboy suggested.

    1 Cup peanut butter
    1/3 cup light corn syrup
    1 cup sugar
    1/3 cup water
    Melted milk chocolate
    How to make it

    Cook syrup, sugar, and water to 310 F. Remove from heat.
    Stir in warmed peanut butter (warm slightly in microwave)
    until well blended. Pour into a greased (buttered) 8″ X 8″ pan.
    Score mixture into desired size bars.
    When COMPLETELY cool, dip in melted milk chocolate
    (use a double boiler to SLOWLY melt) and set on wax paper
    until chocolate has hardened.

    I personally think 310 degrees F is too hot and would cause the nugget to come out hard. I would probably do like Recipeboy and melt first four ingredients until melted and smooth.

  33. 33

    maddy — March 7, 2013 @ 11:33 am

    are you British? you look British.

    • recipeboy replied: — March 10th, 2013 @ 10:06 am

      No. I’m not British. I live in California. (I’m Irish-American-Swedish)

  34. 34

    maddy — March 7, 2013 @ 11:34 am

    also i am going to use these as a prop for my book report i hate Language arts

  35. 35

    mch — April 12, 2013 @ 7:54 am

    Nice job Recipe Boy! I was wondering if you could speak to how the consistency of these differs from the original? I have yet to make them and I’m very curious about that! One of my favorite aspects of the original (next to the taste!) is the sort of stratified consistency…you know how it breaks in layers when you take a bite. How is the homemade version different? Thanks!

  36. 36

    Britta — May 3, 2013 @ 7:17 pm

    Hey…so one thing I do know that might make these even MORE awesome? Add Corn Flakes cereal to them! The reason i say this…is one of my favorite parts to a Butterfinger is the crispiness! I read the back of a Butterfinger Bar to see the ingredients recently and discovered that Corn Flakes are ACTUALLY an ingredient in them! These look AWESOME though! I will for sure be trying this out!

  37. 37

    Mary — August 23, 2013 @ 8:12 pm

    I wanted to wrap them in cellophane. Can you keep them refrigerated. I have to take some samples to a meeting and would like for them to look nice. I also wondered if you could use chocolate chips and a little wax to make the coating.

  38. 38

    Gramma Sharon — September 22, 2013 @ 5:44 am

    What a delightful site you have created! So excited when I see young people enjoy cooking! Will definitely try these…
    Remember, Bobby Flay started out cooking as a young child, when he received an easy bake oven for a gift. Keep up the good work, you are inspiring! /:>}

  39. 39

    Patricia — October 23, 2013 @ 3:59 pm

    The recipe sounds delicious, but I live in Venezuela and cannot get candy corn. Is there anything else I can use as a substitute. You are awesome. Keep up the good work and you’ll really go far.

    • recipeboy replied: — January 11th, 2014 @ 7:54 pm

      I really don’t know. Sorry :(

  40. 40

    Rebel — October 26, 2013 @ 11:49 am

    hi! awesome recipe cant wait to try it would it have any defects if I used crunchy peanutbutter instead of creamy?

  41. 41

    JJ — February 2, 2014 @ 10:24 pm

    another thought, for those of you that had the bars harden before they could be cut, is to pour a little bit of the mixture into muffin tins or even candy molds, they wont be bar shaped like if you cut them, but lets face it we dont really need the look of a candy bar to enjoy them, we could make them any shape and they would be just as awesome.

  42. 42

    Sheila — February 5, 2014 @ 6:22 am

    Do you think chocolate almond bark would work?

  43. 43

    Jennifer — February 6, 2014 @ 4:49 pm

    this sounds great..how did you come up with the recipe for these??

  44. 44

    Pixie — February 6, 2014 @ 11:17 pm

    Do these get crispy like the real butterfingers? When my son was little butterfingers were his favorite candy bar. He asked me one time did I know what his favorite part of the butterfinger candy bar was? He said…the wood! We still laugh at this today! He is now 20….thanks for sharing your recipe. Definitely gonna have to try it!

  45. 45

    Cindy — February 7, 2014 @ 12:10 pm

    Just tried these last weekend at a church event. ADDICTIVE is the only way to describe these. I seriously couldn’t stop eating them. No wonder your trainer gave you the recipe. Job Security!

  46. 46

    Maggie — February 7, 2014 @ 6:55 pm

    Candy corn is basically just sugar and corn syrup. I am sure you could heart sugar to a certain temp add corn syrup to stabilize and then add peanut butter.

  47. 47

    Lon Adams — February 11, 2014 @ 11:59 am

    If you can’t find candy corn (The Australian that commented), you can use Karo(corn) syrup with a little powdered sugar to thicken as desired. If you want a crispy twist to it, add corn flakes to it. It will give the layered texture to it that Butterfingers and Zagnut (an old competitor) have.

  48. 48

    Jessica — February 12, 2014 @ 6:54 am

    I heard one recipe that used cheez its in it for the crispiness and layers too!

  49. 49

    MN Susie — October 12, 2014 @ 10:24 am

    Australia, if you don’t have candy corn go for the pumpkins if you have those – cut them in half first so they melt faster. OR get some on Amazon?
    We make these but we don’t cut them, we just put them in a pan and pour all the chocolate on top so they are like bars. they are a little more like a Reese’s peanut butter cup in consistency but the taste is completely Butterfingers! Nice job illustrating and explaining Recipe Boy!

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