I’ve seen a few different posts floating around the internet for making your own butterfingers with just peanut butter, candy corn, and chocolate. Really? This just seemed crazy. The recipes said things like a specific size jar of peanut butter and bag of candy corn, while others said various ratios of peanut butter to candy corn. They were all a bit different. I decided to become a scientist and try out a few different methods to let you know what worked for me. Are you ready?
3 Ingredient Butterfingers
1 cup (by volume) creamy peanut butter
2 cups (by volume) candy corn
12 ounce package of milk chocolate chips (I forgot to include these in my photo)
Place 2 cups of candy corn in a microwavable glass container. Microwave on high for 1 minute and check to see if the candy corn has melted. If not, return to the microwave and heat in 10 second increments until the candy corn has melted (It will not be completely melted but you will definitely see the melted pieces begin to pool with some candy corn pieces still in candy corn form).
Moving quickly, stir the melted candy corn until smooth and then add the peanut butter.
It will take a couple of minutes to be able to thoroughly incorporate the peanut butter into the candy corn (this is a picture when I was about half way done).
Line a 7 x 11 (or 8 x8) pan with (oiled) tin foil. Once the peanut butter and candy corn is well mixed, place it in the pan. Let it cool and set up (this took probably 2 hours).
Once your candy has set, using a sharp knife cut into either “fun size” squares or “candy bar size” rectangles.
Using either a double boiler or microwave, melt the milk chocolate chips. Once they are melted, dip your butterfinger squares/rectangles to either completely cover your candy or you can just dip the bottom of the candy into the chocolate and then drizzle chocolate over the tops (as I did). Place your candy on some waxed paper so the chocolate can set up.
MMMMM these actually taste like butterfingers. They were a bit time consuming but very easy!
- My first trial batch was 1/3 cup peanut butter to 1 cup candy corn. It tasted good but it was very chewy. Not the correct texture.
- I then tried 2/3 cups peanut butter to 1 cup candy corn. This was way too much peanut butter. I was unable to get the peanut butter thoroughly incorporated with the candy corn.
- The correct ratio was 1/2 cup peanut butter to 1 cup candy corn (or as in this recipe, 1 cup peanut butter to 2 cups candy corn).
- I did not know how far the melted chocolate chips would go regarding covering all the candy. That is why I just put chocolate on the bottom of my candy and then drizzled it over the top. For a recipe of 1 cup peanut butter and 2 cups candy corn, I would have had enough chocolate to totally cover each piece of candy.
- I also tried melting the candy corn over a double boiler but I had NO success with this method.
If you like butterfingers, I think you should give this recipe a go. You’ll be pleasantly surprised!