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

YES, you can make Butterfingers in your own kitchen! And just THREE simple ingredients!

Contributed by Megan Porta from pipandebby.com.

Published Nov 11, 2011

Serves: 30

Total time: 1 hr, 15 min

Homemade

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.