Butterfinger Bites made in the comfort of your own home with only 3 ingredients. Happy Halloween indeed!
Hey Everyone! Yep, Halloween is finally here. Today’s high is a balmy 37 degrees. Just like that we’re saying hi to winter. We can’t really complain though. This fall has been absolutely gorgeous and the weather was beyond perfect. Ever year I am hopeful that the kids will be able to go trick or treating without having to dress warm underneath their adorable costumes, but so far no such luck. Oh well, the extra “stuffing” definitely adds to the cuteness factor.
And just in case you’re anything like me (aka childless) and aren’t able to dig into your munchkin’s candy stash, I have an amazing recipe for you today. Because in my mind Halloween is all about the sweet stuff.
Also, if you find yourself left with ridiculous amounts of candy corn or if you do have kids, but they didn’t return with any butterfinger bars, then listen up.
This is where candy lovers unite!
As you can see, I made butterfinger bites. I have a thang for tiny & poppable treats, but you could totally make regular-sized candy bars using this recipe as well. Or turn them into any shape, size or form you prefer. I bet they’re delicious either way.
And don’t even get me started on telling you how easy it is to pull these off. I was in a serious time crunch when I was making them and I am positive that I have found the easiest candy recipe known to man.
If you are skeptical as to whether or not these taste like actual butterfinger bars, I am here to set your mind at ease. Because I have zero talent at cutting things straight and even, I recruited my husband to give me a hand. He had no idea what I had just prepared and the first words out of his mouth were: “Is this butterfinger candy? It certainly smells like it!”. And the taste-test only seconds later confirmed his suspicion. A copycat recipe doesn’t get better than this.
Oh, and I should probably let you know what the 3 ingredients are, eh?! Candy corn, creamy peanut butter, and chocolate. I know.
I remember seeing recipe after recipe all over the internet a couple of years back. I always knew what was needed to make them, but didn’t know the ratios or anything. So I just decided to go for it. I combined candy corn and peanut butter until I had just the right consistency I was looking for and out come this perfect candy. Spot on in flavor, taste, and texture.
Hope you give them a go and that you’ll have an outstanding weekend!
- 2 1/2 cups candy corn
- 1 cup creamy peanut butter
- 1 cup semisweet or dark chocolate, plus 1 tablespoon shortening (optional)
- 1/4 cup milk chocolate for drizzling, optional
- 1. Pour candy corn into a medium-sized bowl that is heatproof. Place in the microwave and heat for 1 minute. Using a rubber spatula, give it a good stir. Continue to heat in 30 second increments until almost completely melted. Add peanut butter, stir in and microwave another 30 seconds or until peanut butter is fully melted and completely incorporated with the candy corn.
- 2. Line an 8-x-8-inch baking pan with aluminum foil. Pour candy corn mixture into the prepared pan and spread in an even layer. Place in the fridge for 1 hour or until set.
- 3. Remove from the fridge and cut into squares (I cut mine into 5 equal strips and cut each strip into 10 pieces).
- 4. Next, line a baking sheet with wax paper and set aside. Place dark chocolate into a small heatproof bowl (add the shortening, if desired. It makes it easier to coat the individual pieces.) and heat in 30 second increments, stirring often, until chocolate is fully melted. Place one butterfinger square at a time into the melted chocolate. Using a fork, evenly coat each square with the chocolate. Use the fork to remove the coated square from the chocolate and before transferring it to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Place on the baking sheet and repeat with remaining squares.
- 5. Optional: Melt milk chocolate in the same way as the dark chocolate, except omit the shortening. Once melted pour chocolate into a small ziptop bag, cut off one corner and pipe chocolate in desired pattern onto the butterfinger bites. Refrigerate for 30 minutes or until chocolate is set. Enjoy!
- Homemade Butterfinger Bites can be stored in an airtight container in the fridge for seven days.