Thanks to one of my favorite bloggers, Steph from Plain Chicken, I’ve just had the pleasure of cooking and eating one of the best confections I’ve ever tasted! I was sceptical at first but this simple recipe blew me away with flavor almost exactly like a butterfinger candy bar.
Who knew that mixing candy corn with peanut butter would replicate almost the exact flavor of the store bought version. The only real difference between the Butterfinger candy bar and this recipe is the texture. The homemade version has a smoother consistency that refuses to get stuck on your teeth unlike it’s candy bar cousin. I have to admit that I like this version better based on that criteria alone.
One important note…this sweet confection is begging for a tall glass of cold milk or a nice hot cup of Earl Grey tea!
I didn’t have chocolate candy coating in my pantry so I made a few changes to Steph’s recipe and I’m happy to say the substitutions were successful!
I’ll be posting Stephs recipe as well as mine so you can try them out to see which version you prefer. Also, you can visit Plain Chicken to view Steph’s recipe and blog.
At Home with Rebecka-Homemade Butterfinger Bars
22 ounce bag (4 cups) Candy Corn
48 ounces (5 cups) chunky peanut butter
2 cups Ghirardelli dark chocolate chips
11.5 ounces (2cups) milk chocolate chips
1 cup semi-sweet chocolate chips
1 lb candy corn (6 ounces)
16 ounce jar creamy peanut butter
16 ounce package chocolate candy coating
- Melt candy corn in a microwave safe bowl on high for 1 minute. Stir and continue microwaving in 15-30 second intervals. Stirring after each interval. Stir in peanut butter and mix well to combined. If needed, microwave mixture for 30 seconds to help the blending process.
- Line a large baking sheet with parchment paper, spread mixture evenly onto baking sheet. Cool completely. Cut into 2 x 3 inch bars.
- Melt chocolate in large microwave safe bowl for 30 seconds. Stir and continue microwaving chocolate in 30 second intervals until smooth, stirring after each interval. Dip each bar in melted chocolate, allow excess to drain slightly. Place on a parchment lined baking sheet to set. Store in airtight containers, at room temperature for up to a week. ENJOY!