Butterfinger Candy
Transform your kitchen into a sweet-tooth haven with this irresistible Butterfinger Candy recipe—an easy, no-fuss way to recreate the iconic candy bar at home! Made with just four simple ingredients, including melted candy corn, crunchy peanut butter, luscious milk chocolate, and an optional dash of salt, this recipe delivers the perfect balance of sweet and salty flavors with an unforgettable flaky texture. In just 20 minutes of hands-on time, you’ll have a batch of homemade treats that are perfect for holidays, gift-giving, or satisfying your everyday cravings. With its quick prep, minimal effort, and impressive results, this DIY Butterfinger Candy is guaranteed to become a new favorite in your dessert rotation!
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Recipe Information
Ingredients
- 1 cup Crunchy peanut butter
- 1 cup Candy corn
- 2 cups Milk chocolate chips
- 0.25 teaspoons Salt (optional, for taste)
Instructions
Prepare a baking dish by lining it with parchment paper or lightly greasing it with cooking spray, and set aside.
In a medium microwave-safe bowl, combine the candy corn and a splash of water (about 1-2 teaspoons) to help soften it during melting.
Microwave the candy corn in 30-second intervals, stirring after each interval, until completely melted. This should take about 1.5 to 2 minutes depending on your microwave.
Immediately stir the melted candy corn to ensure it is smooth, then quickly mix in the crunchy peanut butter. Stir until the mixture is fully combined and smooth. If the mixture begins to stiffen, return it to the microwave for about 10 seconds to soften.
Transfer the mixture to your prepared baking dish and press it down evenly into the pan using a spatula. Let it cool for about 20 minutes at room temperature or refrigerate for quicker cooling.
Once cooled, cut the peanut butter and candy corn mixture into small, rectangular bars or bite-sized pieces.
Melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth and fully melted.
Dip each candy piece into the melted chocolate to coat it completely. Use a fork to lift the piece out, allowing excess chocolate to drip off, and place it on a sheet of parchment paper to set.
If desired, sprinkle a small pinch of salt over the coated candies before the chocolate hardens for an extra flavor boost.
Allow the chocolate to fully set at room temperature or in the refrigerator before serving. Store the candies in an airtight container at room temperature or in the refrigerator for up to one week.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 27.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
