Butterfingers
Get ready to indulge in a homemade twist on a classic candy bar with these irresistible Butterfingers! This quick and easy recipe calls for just four simple ingredients—candy corn, smooth peanut butter, milk chocolate chips, and a touch of coconut oil for a velvety chocolate coating. With only 10 minutes of prep and cook time, you'll be amazed at how this no-bake treat replicates the signature flaky, crunchy texture and peanut buttery flavor of the beloved original. Perfect for Halloween, holiday gifting, or satisfying your sweet tooth, these Butterfingers are set in the fridge and dipped in luscious chocolate for a mouthwatering, homemade delight. Whether you're a fan of retro candy recipes or simply looking for a fun culinary project, these bars are a must-try.
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Recipe Information
Ingredients
- 1 cup Candy corn
- 1 cup Peanut butter (smooth)
- 2 cups Milk chocolate chips
- 1 teaspoon Coconut oil (optional, for smoothing chocolate)
Instructions
Line an 8x8-inch baking dish with parchment paper, allowing the edges to overhang for easy removal.
In a microwave-safe bowl, add the candy corn. Microwave in 30-second intervals, stirring between each interval, until fully melted and smooth (typically about 2 minutes).
Immediately stir in the peanut butter until fully combined with the melted candy corn. The mixture will become quite thick as it cools, so work quickly.
Transfer the mixture to the prepared baking dish and press it into an even layer using a spatula or clean hands.
Place the dish in the refrigerator for about 30 minutes to set completely.
In a separate microwave-safe bowl, combine the milk chocolate chips and coconut oil (if using). Microwave in 20-second intervals, stirring well after each, until completely melted and smooth.
Remove the set peanut butter mixture from the baking dish and cut it into bar shapes of your desired size.
Dip each bar into the melted chocolate to coat completely, using a fork to lift and allow excess chocolate to drip off.
Place the coated bars on a baking sheet lined with parchment paper and allow them to set at room temperature or in the refrigerator for faster results.
Store the homemade Butterfingers in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 27.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 191 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.
