Halloween’s coming a little bit early this year, in the form of bright orange, sweet and peanutty Butterfinger bars. Maybe a year ago, I spotted this post on OMFGSoGood and made a mental note (and an actual pin!) to try this out at some point.
I snagged up a bag of classic candy corn on sale, which was an odd purchase for me, since I’ve never really been a fan. But a four ingredient copycat bar sounded too easy to pass up, so I gave this recipe a try.
Chocolate-dipped Homemade Butterfinger Bars (adapted from OMFGSoGood)
- 1 1/2 cups candy corn (I slashed the amount here due to my aversion to candy corn)
- 1 1/2 cups peanut butter (I opted for a mix of half creamy and half crunchy here)
- 1 1/2 cups dark chocolate chips (instead of milk)
- 1 tsp light olive oil
- sea salt, for sprinkling
- Spray/oil a glass baking dish.
- In a microwave-safe glass bowl, melt the candy corn and peanut butter together at 30 second intervals until smooth.
- Pour into the oiled baking dish and smooth it out into an even layer.
- Cover the pan, then let it set in the fridge for about an hour.
- Turn the Butterfinger “slab” out onto a cutting board and cut into even(ish) squares.
- Carefully melt the chocolate and mix in the olive oil (it will help keep the sheen in the chocolate).
- Carefully dip each bar into the chocolate, either completely or half-way.
- Garnish each bar with any crumbly bits you might have left on the cutting board, and a sprinkling of sea salt.
- Enjoy when the chocolate is set, at least another hour later.
I almost forgot to say, my husband, the Butterfinger connoisseur, has given his stamp of approval. No need to say more.