Homemade Butterfingers Candy Bars Recipe (2024)

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16 minutes mins

44 Comments

5 from 2 votes

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Some people at my mom’s work were talking about this recipe and how amazing it was. They then told me the ingredients used to make these homemade Butterfingers and I was incredibly doubtful .

I love Butterfinger candy bars, but I am not crazy about candy corn. They don’t taste like each other at all! So, in an effort to prove them wrong, I tried this recipe .

And I am still in complete shock over how DELICIOUS they were!

And yes, they really did taste like Butterfingers! It is unreal! The taste is seriously spot-on.

I did feel like they weren’t as hard and flaky as the actual candy bars, but I read that freezing the bars a for a little while will help with that. I actually liked these bars better than the Butterfinger candy bar.Try them out for yourself . . . they are so easy to make and require no baking at all.

If you like these Butterfinger bars, you are sure to love our Homemade big hunk candy bars. they are better than the childhood favorite treat!

Serves: 16

Homemade Butterfinger Candy Bars Recipe

5 from 2 votes

The most random ingredients to make the yummiest Butterfinger candy bars!

Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 16 minutes mins

PrintPin

Ingredients

16 ounces candy corn
16 ounces creamy peanut butter
16 ounces chocolate candy coating

Instructions

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals until completely melted, stirring after each interval. Stir in peanut butter. Spread mixture in a 9x9" pan lined with wax paper
Let cool completely (put in the fridge if you want it to set up more quickly). Cut into bite-size squares or bars.
Melt chocolate as directed on package. Dip peanut butter bars in melted chocolate candy coating. Lay on waxed paper to set.

Nutrition

Calories: 270 kcal · Carbohydrates: 31 g · Protein: 7 g · Fat: 14 g · Saturated Fat: 3 g · Sodium: 206 mg · Potassium: 184 mg · Fiber: 2 g · Sugar: 26 g · Calcium: 12 mg · Iron: 1 mg

Equipment

Mixing Bowl
9 x 9 inch pan

Recipe Details

Course: Dessert

Cuisine: American

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Jocelyn says:

I was seriously doubtful until I tried it last year too:-)
Back for Seconds says:

I don't like candy corn either but now you have me curious...I'm gonna try these :)
Jennifer Marcum says:

I'm definitely making these! I just hope I can get through it without eating all the candy corn first!
www.thewannabehousewife.com
Dana says:

I saw a comment about this recipe on another blog and the cook had accidentally overcooked her candy corn in the microwave for almost 3 minutes... the candy was bubbling up like milk will. She VERY quickly added the PB and the finished bars were crunchy like a real Butterfinger......
Julie Evink says:

These look wonderful! I'm allergic to chocolate but can have white chocolate so I'm thinking maybe I'll mix it up that way. Can't wait to try them!
Maddycakes says:

I can't believe it.....seriously??? I must try!!!! Like tonight!!!
Thanks for sharing,
Michelle
www.maddycakesmuse.com
Erika says:

Wow, candy corn?! I'm impressed! I hate candy corn, but this looks promising. I'll have to put these on my to-make list this Fall! Thanks. :)
Lisa@BlessedwithGrace says:

Oh my goodness gracious! What could be better? Thanks for linking up your butterfinger recipe and consistently joining my Tempt My Tummy blog carnival each week. You ladies are awesome!
Mrs. Yazzie's Classroom News says:

I think that I would like that they aren't as hard and flaky as the original candy bar. I love Butterfinger candy bars. But I hate how they stick to my teeth, so I almost never eat them! Gotta give this a try.
Eliza Kay says:

I pinned these the moment I saw them so I remember to try them! They look so great:)
I found you at the Talent Tuesday Blog Hop. I'm your newest follower:) Come say hi!
http://elizakprints.blogspot.com/
Jay, Sara & Ella says:

I'm so glad you tried them! I came across this recipe on Pinterest last week and was going to make them soon - now even sooner! I'm so happy to hear that they are delicious!!
Hayley @ The Domestic Rebel says:

Yum, Butterfingers are my favorite! Isn't this recipe so awesome and simple?! Who knew!
Hi, Im Kelly! says:

Ok made these tonight!! The insides taste just like butterfinger so funny how simple the steps re for something so yummy thanks!
Swimtaxi says:

"accidentally overcooked her candy corn in the microwave for almost 3 minutes... the candy was bubbling up like milk will. She VERY quickly added the PB and the finished bars were crunchy like a real Butterfinger......"
We made this recipe tonight and I accidentally microwaved the candy corn too long too. I hadn't read the above quote yet, but I mixed in the PB anyway and hoped for the best.
Ours turned out crunchy like a real butterfinger. Amazing!
Alice says:

Ohhh, I love butterfinger bars. I wish I had seen this recipe before I bought a bag of the candy. Thanks!!
Gerri Kling says:

OMG...seriously? I'm thinking there's just no way this will taste like Butterfingers, right? WRONG! Being the night owl that I am, and having a serious sweet tooth. I thought these sound super simple so...what the heck, it's almost 1 am and I'm wide awake. Here we go. The filling is in the fridge as we speak and my son is in his room scraping the bowl with a spoon! That's just the filling. We haven't even got to the chocolate yet. I think we are going to be in heaven quite soon....gotta go melt some chocolate now. Thanks for sharing!
Theresa says:
See Also
Recipe for Autumn Hard Apple Cider Sangria

So unreal that that combo can taste like butterfingers, but I love them & must try!& seems easy. Visiting from DearCreatives.com
Marie {Make and Takes} says:

What?! I'm kinda mad I know about this, these are my fav!!
Marie {Make and Takes} says:

Mad cuz it's trouble!! ;)
Lindsay says:

I don't care for candy corn, but I LOOOOVE butterfingers! This may give me cause to go out and hoard candy corn. Thank you so much for linking up to Sunday's Sweet Confessions over at mommy's sweet confessions! Have a great day!
The Mandatory Mooch says:

Oh my!! These look delicious. I love Butterfingers. This recipe will be FEATURED on Tasty Thursdays at The Mandatory Mooch tomorrow. Thanks for sharing. Hope you link up again!! Nichi
www.mandatorymooch.blogspot.com
The Mandatory Mooch says:

Also featuring these on my Facebook page today!! Thanks, Nichi
http://www.facebook.com/TheMandatoryMooch
Joy says:

I love Butterfinger & I love candy corn, so I knew I'd love this recipe. I WAS RIGHT! They also passed inspection by my sweets-loving son!
Cari says:

FABULOUS!! Seriously - these are so, so good and taste very similar to Butterfingers. We have to be sure we give some away to friends when we make them so we don't eat the whole pan ourselves. :)
Sheri Conant says:

definitely the right flavor, but too soft
Sheri Conant says:

They are better chilled in the fridge. I haven't tried freezing them yet...thanks for the recipe!
Kat. says:

It's just after Halloween, so ALL the candy corn is on sale! Perfect time to stock up and make these delicious treats, for myself!
Trisha says:

Chick-O-Stick candy tastes just like the inside of butterfingers to me.
Cyd says:

We have to agree. We love Chick o Sticks! They are hard to find.
dagny says:

do we need to stockpile candy corn all year to make these? since i not sure where to buy this time of year to even try this recipebut soon as it comes out with halloween candy i plan to stock up
Cyd says:

I saw candy corn at Wal Mart yesterday. The Halloween candy is already appearing on the shelves. These are so delicious....you may want to stockpile! :)
MaryW says:

Somehow, I can't imagine anything with a pound of candy corn melted into it tastes good. Try the homemade butterfinger from the Nov/1983 Bon Appetit,so much better, and no high fructose corn syrup.
Alyson Brooks says:

Hi, just seen this recipe and they look lovely. However I'm from England and don't know, what's candy corn? I would so like to try and make these. Thanks
Cyd says:

Hi Alyson! Candy corn is a popular candy in the fall here in the US. You can find it year round, but during August through November it's in all of the stores. Here is a link so you can take a look. http://www.amazon.com/Candy4u-DK-Candy-Corn/dp/B0000DZLTY
Linda leno says:

What candy coating was used for these ?
Kristie says:

I was wondering if you could suggest a replacement for the candy corn? My son is on a "dye-free" diet and can't have the candy corn, but I'd love to make these!
Cyd says:

It's the candy corn that makes the butterfinger center, so it's one of the main ingredients. :( sorry!
Cyd says:

We used Kroger chocolate candy coating on the baking aisle. Any kind of chocolate coating will work. Even chocolate chips.
Sue Binnington says:

Hi just bought my candy corn off e bay £5.00 for kilo
Beth Loring says:

Candy corn and peanuts eaten together taste just like a Payday candy bar.
Christina says:

I made these last night. They did not turn out as pretty as your picture, but they taste pretty good. I think next time I will melt the candy corn just a bit more, as it seemed to seize up a bit when I was trying to mix in the PB. Oh well, at least this candy (even though it was a fail for me) tastes good. :)
patty says:

Made these with my grandson. Fun and delicious!
Linda says:

These look so good! I’m going to make them soon but I’m going to add toasted unsweetened dessicated covonut to the peanut butter/candy corn filling. Hoping it will taste like an old time candy bar roll called “ Chick-o-Stick”! One question though.. can I just melt the candy corn on medium on the stove until it all melts and is warm , so the peanut butter will blend in well?
Momma Cyd says:

We have only made these as directed on the recipe. So not quite sure how it would all turn out over the stove top. But let us know - We LOVE Chick-o-Stick's.

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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Homemade Butterfingers Candy Bars Recipe (2024)

FAQs

What are the ingredients in a Butterfinger bar? ›

From the Package

CORN SYRUP, SUGAR, PEANUTS, VEGETABLE OIL (PALM KERNEL AND PALM OIL), PEANUT FLOUR, NONFAT MILK, LESS THAN 2% OF COCOA, MILK, SALT, SOY LECITHIN, NATURAL FLAVOR, ANNATTO COLOR.

Tell Me More ›

What is the filling in Butterfinger? ›

It consists of a layered crisp peanut butter core covered in a "chocolatey" coating (it is not eligible to be referred to as chocolate, as it contains no cocoa butter). It was invented by Otto Schnering of the Curtiss Candy Company in 1923. The name was chosen by a popularity contest.

Keep Reading ›

What is the crispy part of a Butterfinger? ›

It's butter, specifically peanut butter. Now, you're probably wondering, “I've never had peanut butter that sweet and crunchy. Surely, there's more to it.” And you're right—Butterfingers' unique crunch and satisfying snap are enhanced by a special ingredient: corn flakes.

Get More Info ›

Why is Butterfinger discontinued? ›

In reply to a post on X, formerly known as Twitter, the candy manufacturer stated, "Sadly, Butterfinger BB's were discontinued due to low sales." Despite the clear-cut answer, others have their own opinions on the discontinuation, such as the possibility that the snacks pose a choking hazard.

Know More ›

What is a fun fact about Butterfingers? ›

The popular candy was created in 1922 by Otto Schnering, who also developed the Baby Ruth. His Curtiss Candy Company, based in Chicago, ran a contest to name the bar. At the time sportscasters began using the term “butterfingers” to describe players who couldn't hold onto the ball.

What is the white stuff in candy bar? ›

Sugar bloom occurs most often because of moisture in the packaging drawing out the sugars within the confection, leading those sugars to crystalize on the surface. Sugar bloom is usually dry and may make your chocolate feel a little gritty or sandy—but again, just to reiterate, it's still perfectly safe to eat.

Learn More ›

What nut is in Butterfinger? ›

Crispety, crunchety, peanut buttery bar covered in a rich, chocolatey coating made with cocoa.

Discover More Details ›

Why are Butterfingers so good? ›

The peanut flavor is what makes the Butterfinger, and using a different type of peanut is a very bold move in my opinion. Described by Butterfinger to be “crispety, crunchety, and peanut buttery”, these bars also feature a new wrapper to keep the bar fresher longer.

View Details ›

Why are Butterfingers gross now? ›

The company began with Butterfinger and reworked the formula to use bigger peanuts, more milk and cocoa, and fewer hydrogenated oils. The new version also no longer incorporates the chemical preservative TBHQ.

See Details ›

What are the ingredients in the Three Musketeers? ›

INGREDIENTS: Milk Chocolate (Sugar, Chocolate, Cocoa Butter, Skim Milk, Lactose, Milkfat, Soy Lecithin), Sugar, Corn Syrup, Palm Oil, Cocoa Powder Processed With Alkali, Less Than 2% Of: Salt, Egg Whites, Artificial Flavors. CONTAINS MILK, EGG AND SOY. MAY CONTAIN PEANUTS.

Is a Butterfinger gluten free? ›

The Butterfinger bars are a little tricky since there are several versions out on the market. As of now, only the Original Butterfinger flavor is gluten free. All other Butterfinger flavors (Crisp, Giant Bar, Snakerz, Medallions, Jingles, Hearts or Pumpkins) are not gluten free.

Find Out More ›

Why is Butterfinger so good? ›

Butterfinger remains one of the best candy bars out there: the thin, brittle candy layers taste strongly of peanut butter, and there's a great saltiness to the bar.