Homemade Butterfingers

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I love Butterfingers! So when I saw some recipes online, I knew I had to try it. The only problem is that the recipes said to use 16 oz of candy corn and 16oz of peanut butter.  I had a 24oz bag of candy corn and I usually like to “half” new recipes that I try. I hate using ingredients and wasting them it the recipe is a bust.

I used the following recipe and it was perfect. It made just enough for us to indulge but not get sick.  They texture was very similar to a Butterfinger. It was flaky but it didn’t get stuck in your teeth. It tasted really fresh!

 

Homemade Butterfingers

• 11oz candy corn (about 1 ⅓ cup)
• 1 cup peanut butter (I used Skippy)
• Chocolate coating  (6 squares of chocolate almond bark)

1. Melt candy corn for 1 minute at 50%. Remove and stir. Put back in the microwave in 15 second intervals at 50% power and stir until melted.
2.  Add peanut butter and stir. You may have to put it back in the microwave for another 15 seconds at 50% to mix completely.
3. Pour into a well greased 8X8 pan. I used a pizza cutter to cut out about 18 bars before it cooled.
4. When they are cooled, melt the chocolate according to the package instructions. I used 6 blocks of chocolate almond bark and heated it in 30 second intervals. Stir it and continue heating until it’s melted. You may have to put it back in the microwave after you have coated a few bars.
5. Coat the candy bars and let dry on wax paper.
6. I would also suggest you store them in the fridge.

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