Homemade butterfinger candy bars
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Tuesday, October 20, 2015

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Homemade butterfinger candy bars

Kelly Mike - Tuesday, October 20, 2015


  • 2 1/2 cups candy corn
  • 1 1/2 cups creamy peanut butter
  • 24 oz. milk chocolate


  1. Place the candy corn in a medium microwaveable bowl. Microwave on high for 1 minute, followed by 30-second bursts until it is melted. Stir until creamy.
  2. Add the peanut butter and stir until completely combined. Pour mixture into a parchment-lined 8x8 baking dish. Allow to cool for an hour and a half. Remove from pan and cut into 2x1-inch pieces, using a sharp knife. Wipe excess crumbs from candy pieces.
  3. In a medium bowl, melt the chocolate in the microwave for 1 minute, followed by 30-second bursts until it is smooth and creamy when stirred. Using a small fork, impale bottoms of candies and dip them into the melted chocolate. Coat completely. Set on wax paper-lined baking sheet for cooling. Place in refrigerator for 30 minutes until set. Store in a sealed container at room temperature or in the refrigerator.


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