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Homemade Butterfingers: A Delectable Three-Ingredient Delight

Are you ready to elevate your candy-making skills? Imagine crafting your own Butterfinger bars with just three simple ingredients – candy corn, peanut butter, and chocolate. Yes, it’s true! In this article, we’ll guide you through the history, tools, ingredients, steps, common mistakes, and frequently asked questions, ensuring you master the art of making Homemade Butterfingers.

History and Origins of the Recipe

Butterfinger candy bars have been delighting taste buds since the 1920s. Originating with a crispy peanut butter layer covered in chocolate, these bars have become a classic treat. Now, with this homemade recipe, you can recreate the magic in your kitchen.

Tools Needed and Cooking Essentials


  • Small saucepan
  • Foil-lined 8×8 pan
  • Sharp knife
  • Microwave-safe bowl
  • Fork
  • Parchment paper
  • Candy molds (optional)

Number of People and Cooking Time:

  • Yield: 24 Candy Bars
  • Preparation Time: 30 minutes
  • Total Time: 30 minutes

Ingredients and Possible Replacements


  1. Candy Corn – 1 cup
  2. Creamy Peanut Butter – 1 cup
  3. Chocolate Melting Wafers – 1 cup

Possible Replacements:

  • Candy Corn: Traditional candy corn works best; avoid flavored varieties.
  • Peanut Butter: Creamy peanut butter is recommended, but crunchy can add extra texture.
  • Chocolate Melting Wafers: Opt for high-quality chocolate, such as Ghirardelli. For a twist, use white chocolate melting wafers.


Step One: Melt

  1. Combine 1 cup of candy corn and 1 cup of creamy peanut butter in a small saucepan.
  2. Stir over low-medium heat until melted and creamy.

Step Two: Cool

  1. Pour the melted mixture into a foil-lined 8×8 pan.
  2. Let it cool completely at room temperature.
  3. Cut the cooled mixture into 24 mini bars using a sharp knife.

Step Three: Dip

  1. Melt chocolate wafers in the microwave according to package directions.
  2. Dip each candy bar into the melted chocolate, tapping off excess before placing on parchment paper.
  3. Allow the chocolate to set before storing the homemade Butterfinger bites.

Top 4 Mistakes and How to Avoid Them

1. Inadequate Melting:

Mistake: Not melting candy corn and peanut butter thoroughly. Solution: Stir constantly over low-medium heat until completely melted and creamy.

2. Hardened Mixture:

Mistake: Allowing the candy mixture to harden before cutting. Solution: Let it cool at room temperature until pliable, ensuring easy cutting into bars.

3. Chocolate Coating Issues:

Mistake: Uneven or clumpy chocolate coating. Solution: Follow the package directions for melting chocolate wafers and ensure even coating by tapping off excess.

4. Storing Incorrectly:

Mistake: Storing before the chocolate coating sets. Solution: Allow chocolate to fully set before storing to prevent sticking.

FAQ for 5 Questions about this Recipe

1. Can I make these candy bars peanut-free?

Yes, substitute cashew butter for peanut butter.

2. Can I shape them for holidays?

Absolutely! Use candy molds for fun shapes like eggs (Easter), skulls (Halloween), or bells (Christmas).

3. How long do these homemade candy bars last?

Store in a sealed container on the counter for 5-6 days or refrigerate for up to 2 weeks.

4. Can I use chocolate chips instead of melting wafers?

Yes, add a bit of shortening or coconut oil to thin the chocolate if needed.

5. What can I use in place of candy corn?

There’s no substitute; candy corn mixed with peanut butter creates the Butterfinger flavor.


Congratulations! You’ve mastered the art of creating Homemade Butterfingers. Enjoy these delectable treats with the satisfaction of crafting them yourself. Experiment with shapes, share them during holidays, and relish the joy of homemade goodness. Now, go ahead and indulge in your culinary masterpiece!

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