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Friday
Nov112011

Homemade butterfinger candy bars

If you ask me what my favorite candy is, I will probably give you a dozen different answers. Rolos, Starburst, Dots, Twix and Butterfinger are all at the top of my list. I'm not just a salad connoisseur, I am also a candy connoisseur! I know my candy well. I have 36 years of candy-eating experience and a mouth full of fillings to back that up. Plus, it's in my genes. My dad loves candy possibly even more than I do.  

I moved to a small town in Iowa to live with my dad and stepmother when I was in middle school. The schools where my mom lived in California were scary, so we all agreed that that was a wise move for me at that point in my life. There was a greasy (delicious) little eatery on Main Street in our small Iowa town where the entire town ate supper at least once a week. Cliff's Place. Back then, they made "tornadoes," which are basically the equivalent to a DQ blizzard. My dad would often go to Cliff's to get me a Butterfinger Tornado, and perhaps a treat for himself, as well. Eventually we stopped having Cliff's make our tornadoes, and my dad starting making them at home. I recall asking him to make me a lot of Butterfinger Tornadoes in those years that followed. 

You can imagine my delighted surprise when I learned recently how easy it is to make Butterfinger candy bars at home! Dad! The next time we visit, we are making Butterfinger Tornadoes completely from scratch! I hope you will be as excited as I am at the thought of this.

These candy bars are truly easy to make. And sooo delicious! The Butterfinger flavor is spot on, although they lack the crunch from the original candy bar. I'm not complaining. I had to bring most of these to work to avoid excessive pigging out.

All you will need is the following:

2 1/2 cups candy corn (use up your leftover Halloween candy!)

1 1/2 cups creamy peanut butter

24 oz. milk chocolate

Place the candy corn in a medium bowl and microwave on high for 1 minute, followed by 30-second bursts until the candy is melted. Stir until creamy.

Add the peanut butter and stir until completely combined and creamy. Microwave 30 seconds longer, if necessary. Pour the mixture into a parchment-lined 8x8 baking dish. Allow to sit for an hour and a half, until it has completely cooled. Remove from pan and cut into 2x1-inch pieces using a sharp knife. Wipe excess crumbs off of the candy pieces.

In a medium bowl, melt the chocolate in the microwave for 1 minute, followed by 30-second bursts until it is smooth and creamy when stirred. Stab the bottoms of the candy pieces with a small fork. I found that corn-on-the-cob skewers worked great for this. Dip candies into the melted chocolate to coat completely. Carefully set on a wax-paper-lined baking sheet and allow to cool. Once I had all of my candy bars made, I placed the entire baking sheet in the refrigerator for about 30 minutes so they could set.

Store in a sealed container in the fridge or at room temperature.

I'm warning you right now, it will be hard not to over-indulge. Have people available to share these with!

Homemade Butterfinger Candy Bars

Just like the real thing! These are sooo yummy.

Serves: 30

Total time: 1 hr, 50 min

Homemade Butterfinger Candy Bars


Ingredients: 

  • 2 1/2 cups candy corn
  • 1 1/2 cups creamy peanut butter
  • 24 oz. milk chocolate
Instructions:
  1. Place the candy corn in a medium microwaveable bowl. Microwave on high for 1 minute, followed by 30-second bursts until it is melted. Stir until creamy.
  2. Add the peanut butter and stir until completely combined. Pour mixture into a parchment-lined 8x8 baking dish. Allow to cool for an hour and a half. Remove from pan and cut into 2x1-inch pieces, using a sharp knife. Wipe excess crumbs from candy pieces.
  3. In a medium bowl, melt the chocolate in the microwave for 1 minute, followed by 30-second bursts until it is smooth and creamy when stirred. Using a small fork, impale bottoms of candies and dip them into the melted chocolate. Coat completely. Set on wax paper-lined baking sheet for cooling. Place in refrigerator for 30 minutes until set. Store in a sealed container at room temperature or in the refrigerator.

 

 

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Reader Comments (25)

These are genius! I looove butterfinger. Your photos are lovely as well. Nice job!

11.11.2011 | Unregistered CommenterDara

I am a big, big fan of the DQ Butterfinger Blizzard. I cannot imagine having access to Butterfingers 24/7. Thanks for the recipe!

OMG,,,,I love butterfingers, and crunch or not they look absolutely delicious! Is there a substitute for the candy corn?

11.12.2011 | Unregistered CommenterChef Dennis

Wow these look amazing!!!!

Yup... definitely know what I'll be doing all weekend now =)

11.16.2011 | Unregistered CommenterPeggy

Times like these I need a LOVE button! I've always been a sucker for Butterfingers, I even have a secret stash hiding in the cupboard from my hubby! I can't wait to make these!!

this looks delicious , but I don't know what candy corn is; and can you get anything similar in Britain?

11.26.2011 | Unregistered Commentermeg freeth

http://en.wikipedia.org/wiki/Candy_corn
Hi Meg, here's a link to what candy corn looks like. I don't know about substitutions, unfortunately!

11.28.2011 | Registered CommenterMegan Porta

I bet a bit of finely crushed peanut brittle might give you the crunch you want! Mix some in along with the peanut butter and then sprinkle some over the top before you put the mix in the fridge. These are on the docket for next week. I'll try them both ways and let you know know they turn out!

12.10.2011 | Unregistered Commenterj.leigh

These were AMAZING! We keep them in the fridge and they are a bit crispy. Thank you so much for sharing. Out of season, I was able to find candy corn in those 50 cent packages that you can find circus peanuts in. 4-5 small bags was equal to 2.5 cups.

01.30.2012 | Unregistered CommenterErin

I would love to make these~what can I substitute for candy corn? What does it taste like maybe I will then know what to look for.

02.4.2012 | Unregistered Commenterzelda

Hi Zelda, I have always compared the taste of candy corn to the sugary gooey-ness in Baby Ruth candy bars. Unfortunately I don't know how else to achieve the flavor, though! Anyone else have ideas?
Megan

02.4.2012 | Registered CommenterMegan Porta

Always loved the Butterfinger! The bite into the soft outer layer into the hard interior...So good! I'm sure the candy is connected to the time you shared with your Dad...nice. Rich

09.20.2012 | Unregistered CommenterRich Ferguson

These were sooo good! They taste JUST like butterfingers, stickiness and all. They even have a little crispy bite to them, not soft like I was expecting! I have a bit of it left because I got to lazy to keep dipping, plan on using it on top of some brownies with the leftover Choc chips! :-)

02.15.2013 | Unregistered Commenterwendy

I found out what it needed to give it that "butterfinger" crunch! I toasted 2 cups of coconut and pulverized it in a food processor (so not to get big pieced of coconut flakes in it.) an added it to the mixture of peanut butter and candy corn. It worked perfectly!! It's exactly like a Butterfinger candy bar, an it has the exact same crunch!! It was absolutely delicious! I just wish I had of known about this when my kids were still young! Hope that helps you ladies!! =0)

04.30.2013 | Unregistered CommenterDawn

Stir in corn flakes cereal or maybe corn flakes crumbs into the peanut butter/candy corn mixture for crunch and texture.

08.25.2013 | Unregistered CommenterAlice B

Could you post this to your Facebook page so I can share it I love Clark bars but can't find them except at Halloween.

08.30.2013 | Unregistered CommenterCandy Mscina

Hi Candy! Doing it now!!
Megan

09.1.2013 | Registered CommenterMegan Porta

2 cups of toasted, chopped (very small) coconut is what works best in these for the crunchy taste and flavor of the Butterfingers.
I tested a whole lot of different things to find the right ingredient to make these taste and have the exact crunch of this favorite candy! But,,,, after you toast the coconut, it does reduce to 1&1/2 cups of coconut, but its still enough to make it just right!! If no one else has tried this, give it a try, you won't be sorry! Also, if I remember correctly, I think the ingredients on the Butterfinger bar does include coconut. =0) Make sure you mix the toasted coconut in with the freshly melted candy corn, fresh out of the micro (if you used that method) and mix well, then spread it evenly over your chocolate, put it back in the freezer (or fridge) which ever you prefer, until it's firm to add the top layer of chocolate. It's awesome! I have been getting requests from friends and family in other states already for their order for Christmas goodies! =0) This treat is definitely a winner!! Thanks for posting this!!! =0)

09.1.2013 | Unregistered CommenterDawn

I am so going to make these....Dawn, you said to spread the candy corn/pb mixture over the chocolate and put back in freezer.....do you not dip the squares of candy corn mixture in the chocolate. If not, how exactly (amts. etc.) do you do the chocolate part? Thank you Megan for a delicious sounding recipe and you, too, Dawn for the secret crunch ingredient!

09.15.2013 | Unregistered CommenterJean

Hi Jean. Thanks for the comment! =0) First off let me say that, the butterfinger candy would be too hot to form into squares to dip, unless you either freeze it or cool it in the fridge first. My recipe says to melt and spread the chocolate in the bottom of a wax paper lined, greased pan, refrigerate to cool , back to it's original hard stage. While it's cooling, it says to melt the candy corn in the microwave, stirring every minute or so, until melted, then add the pnut butter and my addition of coconut and mix well. after the chocolate has hardened to where if you spread the pnut butter center on it and it won't move or mix in with it. Then place it back in the fridge to, once again, harden the pnut butter center while you melt more chocolate for the top layer. After the candy is hard, I slam it on the counter and Voila! I have ButterFinger Bark!! =0) but, you can always do it the other way, it may be more attractive to harden the pnut butter center, then cut it into squares and dip them in melted chocolate one at a time. It's messy and more time consuming. =0) Also, don't let the pnut butter/ candy corn get hard before you can spread it. Spread it as soon as you take it out. So be sure that your chocolate is already been in the fridge for a bit so it will be hard already, it only takes about a total of 6 minutes to do the filling. Good luck! If you want my recipe on how I do it, verbatim, email me and I will email it to you. Hope it comes out ok!! =0)

09.16.2013 | Unregistered CommenterDawn

Thank you SO much, Dawn! I made it by hardening the PB center first, then cutting in squares and dipping. That way is ok, but I much prefer to do it the way you described. Could you e-mail me and give the the exact quantity of chocolate to melt for each layer? I like the sound of the "slamming" part too! Just kidding!!!!! :-) My e-mail is nitajean49@gmail.com. Thank you SO much!
The candy is delicious, except that I mixed some semi-sweet chocolate in with the milk to give it some more hardness, but I don't like the taste of the semi-sweet with the pb center. I won't do that again! It's delicious, though, and my kitchen smelled exactly like butterfingers for quite a while after I made it! I'll definitely be making it at Christmas time and it will be Butterfinger Bark!!! Thanks Dawn and Megan!!!

09.16.2013 | Unregistered CommenterJean

Hi Jean. I don't have the recipe on hand at the moment, but If I remember correctly, I used 1 1/2 bags of choc chips per layer and spread it in a 13x9 pan. (covered in wax paper, sprayed with pam) and about 5-6 cups of candy corn and a jar of pnut butter and the 2 cups of toasted coconut. I melted the candy corn in a microwave safe bowl, stirring it about every 30 seconds or so, until completely melted, then I added the pnut butter, mixing it well, and then the coconut also mixing it well, and immediately spread it on the cold hard chocolate layer, make sure to spread it evenly, if it comes out too thick, it will be hard to break evenly and end up separating the chocolate from the pnut butter center.(I know, that's what happened my first attempt at this) =0) Then, once that has hardened, do the next layer of chocolate, spread evenly, and chill for at least 30 to 45 minutes, and when you're ready, "thwop" it on the counter for your butterfinger bark! And to the author of this post, please don't be upset that I posted a different way to do this on here. I love the look and neatness of your candy. I am not trying to change your recipe or anything, just offering suggestions for other ways to try it. =0) Thanks for posting and Good luck Jean! Hope it turns out for you!!=0)

10.7.2013 | Unregistered CommenterDawn

The trick to getting the bit of chewy crunch of real butterfingers is to not worry about getting a creamy texture when you still the peanut butter in. The candy corn made tiny shards that didnt seem to get creamy--and those must have become crunchy chewy bits. No need to fool around with extra ingredients! These do not flake and drop pieces into your lap the way an official butterfinger does, but the taste and the COLOR is amazingly close! Creepy, actually! My dipping was not very neat so I may try the bottom/top layer someone suggested. I suspect if one scored the chocolate into squares while it is still melty they could be cut more easily later. Thwopped bark just wouldnt be butterfinger bars!

01.5.2014 | Unregistered Commenterbecky

Thwopped bark certainly wouldn't be butterfinger bars , but the flavor is definitely there! The coconut worked perfectly. The recipe I have is actually called "Butterfinger Bark". But it has the same ingredients as this recipe . I just fiddled with it until I found the one ingredient that makes the crunch of a butterfinger. They are yummy and taste like the real thing, no matter what shape they are in. I just put them on a serving dish and let people nibble at their will. Never a complaint they just ask for more! =0). Hope your recipe turns out awesome! =0)

06.11.2014 | Unregistered CommenterDawn

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