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Homemade Butterfinger Bars

September 22, 2011 by athomewithrebecka 16 Comments

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

Steph's Recipe from The Taste of Home forums
post signature

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!

« "Is Your Batter Better?" Fish & Chips Challenge
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Reader Interactions

Comments

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    March 28, 2012 at 7:42 am

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  5. girlichef

    September 30, 2011 at 4:31 pm

    Well, I happen to love Butterfinger's (even the stick in your teeth part). I would definitely give these a go, though. So weird about the candy corn! Whoda thunk it!?

    Reply
  6. Rebecka

    September 28, 2011 at 8:04 pm

    parteek, thanks for the visit!Blackswan, you're such a sweetie! I'm trying to find the fish you used to make your recipe. I really want to taste the original version. If I'm not able to locate the fish I'll sub something else, probably cod or sea bass. I'll keep you posted on the challenge...xoHi Biren, I ate three the first day and felt sick form it!! You should probably start with just one and a hot cup of tea. I wouldn't want you to get a super sugar belly ache like me! I have no will power!Hi April, so happy to link up with you..I'll be by to visit more of the sites who linked their recipes! Thanks!Ava, I must confess...I've had a few of these for breakfast! Really, I have no will power! 😉

    Reply
  7. MySkinConcierge Ava

    September 28, 2011 at 9:58 am

    I am going to try my hand at these! They even look good now and it is breakfast!Chat soon!Ava Roxanne @MySkinConciergewww.MySkinConciergeBlog.com

    Reply
  8. April @ The 21st Century Housewife

    September 28, 2011 at 9:50 am

    This sounds like a fantastic treat! Your photographs are mouthwatering. Thank you for sharing the recipe with Let's Do Brunch.

    Reply
  9. Biren @ Roti n Rice

    September 27, 2011 at 12:45 pm

    Homemade is always so much better. Your butterfinger bars look delectable! It will be hard to stop at just one bar 🙂

    Reply
  10. Blackswan

    September 27, 2011 at 11:26 am

    Hello Rebecka, I’m Back From Finland, Arriving With Mr Angry Bird!It's so nice to be greeted by your lovely recipe. So how's the cooking of your Fish & Chips? Hope it turned out well 🙂

    Reply
  11. prateek_sethi

    September 27, 2011 at 8:05 am

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  12. Rebecka

    September 25, 2011 at 8:57 pm

    Thank you all for leaving such lovely comments! Steph, the delicious bars are now a family favorite! Thanks for the inspiration!MsKitty! Well, ya know I love ya!Val, Thank you, thank you! I would love to do a feature on your site...I'll send you a PM and we can talk turkey!Joy, xoxo

    Reply
  13. kitchen flavours

    September 23, 2011 at 2:27 am

    Yum,yum,yum! Looks so finger licking good, all the chocolaty deliciousness! Looks wonderful, Rebecka!

    Reply
  14. Val Curtis

    September 22, 2011 at 11:19 pm

    Rebecka, I love love love your blog!! Thanks for stopping by Mental Chew. Is there any chance you would be interested in doing a feature piece on my blog? Love your style!

    Reply
  15. MsKitty

    September 22, 2011 at 10:10 pm

    RebeckaThey look so good !

    Reply
  16. [email protected]

    September 22, 2011 at 3:08 am

    I'm so glad you liked these as much as we did! They look great! I wish I had a batch right now.

    Reply

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Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

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Rebecka Evans-Freelance Writer at FYI50+ Magazine

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