Homemade Butterfingers—Better Than the Candy Bar
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If you’ve ever wished you could make your own candy, Homemade Butterfingers are the perfect place to start. Sweet candy corn and peanut butter come together for the perfect filling, then get dipped in rich chocolate. It’s a treat everyone will love this fall.
Homemade Butterfingers
I made a batch of Homemade Butterfingers the other day, and they disappeared almost as fast as I cut them.
The sweet crunch comes from melted candy corn mixed with peanut butter, which gives them the classic flavor we all love.
It’s such a clever way to use up extra candy corn, and it makes these bars perfect for fall or Halloween.
Once they’re dipped in smooth chocolate, you’ve got a favorite candy bar treat that feels both festive and nostalgic.
They’re simple to make, but they taste even better than the store bought candy bar.
Why You’ll Love Homemade Butterfingers
- Only 3 ingredients—no long shopping list needed.
- This copycat recipe tastes just like the real deal, I’d say even better than the original candy bar.
- It’s a great way to use up leftover candy corn after the holidays.
- The recipe is quick and easy, even if it’s your first time making homemade candy bars.
- Fun for kids and grown-ups alike—perfect for reliving classic childhood recipes or sharing with a candy lover friend.
Ingredients for Homemade Butterfingers
- Candy Corn: You’ll need 1 cup of candy corns. When you melt candy corn in a microwave-safe bowl or over a double boiler, it turns into a smooth, sticky base.
- Peanut Butter: The peanut butter blends with the melted candy corn to create that addicting crunchy peanut butter filling.
- Chocolate Almond Bark: For the coating, you’ll need 24 ounces of almond bark melted down into smooth melted chocolate.
Equipment Needed to make Homemade Butterfingers
- 8×8 Baking Dish
- Parchment Paper
- Shark Knife
How to Make Homemade Butterfingers
Melt the Candy Corn and Peanut Butter: Place your candy corn in a microwave-safe bowl and heat it for 1 to 2 minutes, stirring every 30 seconds, until smooth.
Repeat that same process with your peanut butter, then stir the two together until you’ve got a creamy peanut butter mixture.
Spread in the Pan: Line an 8×8 baking dish with a piece of parchment paper or lightly spray it with cooking spray. Pour in the mixture and press it down evenly. It should look and feel like soft fudge.
Chill the Mixture: Pop the dish in the fridge for about 1 to 2 hours so it can firm up. This step makes it much easier to cut later.
Cut into Squares: Once it’s set, lift it out by the parchment paper and grab a sharp knife. Cut the candy into 12 mini bars or mini size squares. Place them in the freezer for about 30 minutes so they’re nice and firm before dipping.
Melt the Chocolate: In another microwave-safe bowl, melt your almond bark or 2 to 3 minutes, stirring until smooth.
Dip the Candy: Drop each square into the melted chocolate and coat it completely. Place the coated bars back on a fresh sheet of parchment paper or wax paper. You can dip them once for a thin layer or twice if you love a thick chocolate coating.
Set and Enjoy: Let the chocolate harden for a couple of hours at room temperature, or speed things up by sliding the tray into the fridge.
Ways to Serve Homemade Butterfingers
- Enjoy them plain as bite-sized treats.
- Chop them up and sprinkle over ice cream for a crunchy topping.
- Pack them in treat bags for parties, holidays, or gifting to a candy lover.
- Add them to a dessert charcuterie board alongside other homemade candy bars.
How to Store Leftovers
To keep your homemade butterfingers fresh, place them in an airtight container with a piece of parchment paper or wax paper between the layers so they don’t stick together.
They’ll stay good for about a week at room temperature, or you can pop them in the fridge if you like them extra firm.
For longer storage, tuck them in the freezer, and they’ll last a couple of months. Just make sure to let them sit out for a few minutes before eating so the chocolate softens up a bit.
Frequently Asked Questions
Can I use chocolate chips instead of almond bark?
Yes! You can melt chocolate chips with a little coconut oil to get a smooth chocolate coating. It may take a bit longer to set, but it’s a great option if you don’t have almond bark.
How do I keep the candy from sticking when I cut it?
Make sure your mixture is well chilled and use a sharp knife. Lining your dish with a piece of parchment paper makes it easy to lift out and cut clean squares without a sticky mess.
Can I make these ahead of time for parties?
Absolutely! These homemade butterfinger bars are a great option to prepare a day or two in advance. Just keep them in an airtight container with a sheet of parchment paper between the layers.
More Homemade Candy Bar Recipes
Homemade Butterfingers
Equipment
- 8×8 baking dish
- parchment paper
- knife
Ingredients
- 1 cup Candy Corns melted
- 1 cup Peanut Butter melted
- 24 oz. Chocolate Almond Bark melted
Instructions
- Start by adding your melted candy corn and peanut butter to a mixing bowl. I place both in the microwave for 1 to 2 minutes, stirring after each, until melted and smooth.
- Whisk candy corn and peanut butter together until well combined and dump into a parchment paper lined baking dish. It needs to be 8×8 or smaller in size.
- Press mixture down evenly, it should be the consistency of fudge. Place in the fridge for one to two hours to set.
- Once set, cut into bite size or mini size squares. I prefer mini size. Place in the freezer for an additional 30 minutes.
- Melt down your almond bark in the microwave. It generally takes 2 to 3 minutes. Dip each square in chocolate and place on parchment paper to set. You can dip them one to two times.
- Let chocolate set, and serve and enjoy! These are so much better than store bought. You will never go back.
