Housemade,  Recipe

Homemade Butterfinger Bars

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
  1. Spray/oil a glass baking dish.
  2. In a microwave-safe glass bowl, melt the candy corn and peanut butter together at 30 second intervals until smooth.
  3. Pour into the oiled baking dish and smooth it out into an even layer.
  4. Cover the pan, then let it set in the fridge for about an hour.
  5. Turn the Butterfinger “slab” out onto a cutting board and cut into even(ish) squares.
  6. Carefully melt the chocolate and mix in the olive oil (it will help keep the sheen in the chocolate).
  7. Carefully dip each bar into the chocolate, either completely or half-way.
  8. Garnish each bar with any crumbly bits you might have left on the cutting board, and a sprinkling of sea salt.
  9. 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. Ā šŸ™‚

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