These crunchy peanut butter candy bars are easy to make at home
This Butterfinger recipe only uses five ingredients.
There are times when you need peanut butter and then there are times when you need chocolate. If you love Nestle Butterfinger candy bars (but hate all the preservatives, artificial flavors, and food colors) then why not make your own?
These DIY Butterfingers are easy to make at home as long as you have a candy thermometer (they get their crispy centers from a combination of peanut butter, cornflakes cereal, and caramelized sugar cooked to 300 degrees). Start by combining 1 cup of corn syrup and a pinch of cream of tartar into a saucepan. Stir until the cream of tartar is dissolved and then cook the sugar without stirring until it reaches 300 degrees on the candy thermometer. If the sugar is browning unevenly, swirl the pan gently instead of stirring.
Then, add 1 cup of creamy peanut butter and ⅛ of a cup of corn flakes cereal to the caramelized sugar, stirring quickly. Pour the DIY Butterfinger filling onto a parchment-lined sheet pan and let it cool slightly before cutting it into bars with an oiled knife.
Once your DIY Butterfinger filling is completely cool, dip the pieces into melted dark chocolate. When the chocolate sets you’ll have a delicious artificial flavor- and color-free snack that’s just as delicious as the original Nestle Butterfinger.
Click here to see some of our favorite recipes using Butterfingers.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.
Homemade Butterfinger Bites
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!
Homemade Butterfingers So when I posted my Cake Batter Ice Cream Bread I was called some things: Awesome Cool Creative Weird Genius Mad Scientist-ish That was in a real email from a real reader. First of all, I love that she called me a mad scientist. Secondly, I loved her for adding -ish to the end of Mad Scientist to make an adjective used to describe me. I am neither confirming nor denying these accusations, however this recipe may just push me over the edge in your mind. I can&rsquot remember when I actually heard about this uber-cool thing you could do with candy corn to make it taste good better. Sometimes I see an idea and tuck it away like this summer when this recipe came across my Pinterest boards. I pinned then forgot about it- because really what happens to the gobs and gobs of leftover candy corn on November 1st? Am I the only person who looks for candy corn in November to make turkey cookies? Because it is impossible to find candy corn after October 31st. Go ahead try it. I&rsquom going to ignore that little thought that the stuff is just packed away for a year and returned to the store shelves 300 days later. My Thanksgiving turkey cookies came very close to not being made last year and I think I died a little inside when I paid $1.99 for a teeny tiny pack of candy corn the day before the festivities. But how could I look my husband in the eye on Thanksgiving morning knowing that I would not be bringing candy corn-feathered cookies to the table? I digress. Anyway in order to be prepared this year I think I have bought a bag of candy corn on every trip to the store for the past few weeks. As I stared at the pounds and pounds of candy corn that I have hoarded those mad scientist-ish thoughts came my way. I dumped a half-eaten bag of candy corn into a bowl and threw it in the microwave along with every last drop of peanut butter we had. This is what happened. And it was amazing. And since we are into making up words I Halloween-ified some of them with black colored chocolate and edible eyes, but I made some traditional ones for you too. My method was a little bit different from the original which calls for 16oz of candy corn and 16 oz of peanut butter. Since making these I found that Kristan from Confessions of a Cookbook Queen made them too. And yeah hers are adorable so check them out. Homemade Butterfingers
I’ve included a short how-to video so you can see how simple it is to make these homemade butterfingers. Watch the video, then scroll to the very bottom of this post and print out the recipe so you can make these at home.
On November 1, I’m getting braces. I have gotten all kinds of different feedback on how they feel, so I’m not sure what to expect. I’m glad that the braces are getting put on after Halloween so that I can have one last night of candy-eating.
This year for Halloween I think I’m going to be a guy wearing all black with a paper bag over his head. I may or may not buy an air-horn to scare people with. My Dad is probably going to crank up some scary music on our outdoor speakers. What are you going to be for Halloween?
Candy Corn! I can’t even remember the last time I saw candy corn- only in the fall. Just in case you’re wondering… I have green and purple hair for a reason. It was crazy hair day at my school and I love to mess up my hair.
This recipe is really easy. You have to melt the Candy Corn and the Peanut Butter together. Then you scoop the mixture into a pan and let it harden, then cut it into bars. Finally you have to…
… dip it in chocolate! I made a few big bars as well as fun-sized ones.
Yum Yum Yum! These Butterfingers taste way better than the ones in the store.
So far I haven’t been able to try a big bar. I wish I could pack one in my lunch to take to school with me, but it would melt into a big brown glob.
Healthy Homemade Butterfingers
We all love them… That crunchy, toffee texture and nutty chocolate combo. That fantastic sweet flavor that compliments ice cream, brownies or truffles oh so well. That buttery crisp bliss is utter perfection covered in milk chocolate. Butterfingers have almost every great sugar combination wrapped up in one little candy.
So how good incredible would it be to have a healthy version of this candy bar? And what if you could make these today because you have everything to make them? No need for coconut sugar or vegan butter! Homemade Butterfingers are not too difficult to make! These use ingredients you have on hand and the peanutty candy portion can be cooked up in about 10 minutes. That makes them so easy and healthy that you won’t be able to find an excuse not to enjoy these now.
All you need to do is boil:
Stack, count, admire, crumble, devour…..
They are not only easy to make, they are better than regular Butterfingers because they are:
- white sugar free
- high fructose corn syrup free
- gluten free
- soy free
- grain free
- guilt free!
This is the candy bar to have around this fall season. Make huge batches of them, stash them in your freezer (FYI, they are actually best half frozen!) and just keep these little gems in every corner of the house. Trust me, you won’t be tempted by traditional candies in the slightest if you’ve got a real candy bar at your fingertips!
Healthy Homemade Butterfingers (vegan and gluten-free)
1/4 cup Water
1 1/2 cups Pure Maple Syrup (or Honey or 1/2 of each)
1/4 teaspoon Cream of Tartar
1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch)
1/2 teaspoon Pure Vanilla Extract
3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter)
2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi-sweet/dark for a really decadent treat!)
Add the water, maple syrup and cream of tartar into a saucepan and mix until everything is dissolved. Clip a candy thermometer to the side of the pan and bring mixture to a boil on medium heat. Line a 7 x 11 baking dish or an 8 for extra thick bars with parchment paper and set aside.
Allow the mixture to boil until reaching 300 degrees F (about 8-10 minutes) WITHOUT stirring at all. Meanwhile, measure out the peanut butter, salt, vanilla and chocolate. Add the salt to the peanut butter right away and have the vanilla extract ready. You’ll add these immediately once the candy reaches 300 degrees. (If the mixture comes close to boiling over the pot, lift it off the heat as needed).
When it’s 300 degrees, turn off heat and remove the pan. Add the peanut butter (salt) and vanilla, then put the pan back on the burner and quickly stir to incorporate. Then, pour the mixture into your prepared parchment lined baking dish and quickly spread to desired thickness.
Pop the pan in the fridge for 1 minute. Then with a sharp knife, cut the mixture into desired size bars. The mixture may still run together after you cut them, but you want to cut these bars when they are still soft. Place in the fridge again for 5-10 minutes until they are firm enough for the chocolate. Melt your chocolate during this time.
Remove from the fridge, re-cut the bars as needed and lay out on a parchment lined cookie sheet. Spread the melted chocolate completely over the bars and place about 1/2 inch apart. Place in the freezer to set completely, 20-30 minutes. These bars are the most delicious (and crunchiest) chilled, but enjoy them at any temperature!
Yields about 7 super sized large candy bars, 14 – 2 1/2 by 1 inch candy bars (pictured) or 30-32 smaller (fun size) candy bars
Homemade Butterfinger Ice Cream
This Homemade Butterfinger Ice Cream is one of our all time favorites. A sweet vanilla ice cream with chunks of chopped Butterfinger throughout. It’s ridiculously good and you’ll want to make it over and over again (we do!!).
My love of homemade ice cream runs deep. It was something we made all the time while I was growing up. Most family parties/dinners included homemade ice cream and still do today.
I’m thinking my love of ice cream must be genetic because all my boys love it as much as I do.
This Homemade Butterfinger Ice Cream is one of our most favorite flavors ever. I posted this recipe almost 6 years ago and decided it is most definitely deserving of a repost with new pictures (the original pictures are atrocious!).
Because it’s been buried deep in my archives, many of you may not even know it exists (truly a shame!).
I cut this recipe out of the newspaper about 23 years ago and I couldn’t even begin to count the number of times we’ve made this.
Sweetened condensed milk (Mmmmm!), cream, and chopped Butterfinger . . .it’s basically heaven!
The original recipe called for only three Butterfingers, but was not even close to enough by our standards. So I add six and once the ice cream is done, I stir in two more coarsely chopped Butterfingers into the ice cream so there are big chunks of it. Let’s be honest, you can never have too much Butterfinger in anything!
My favorite bites are the bites with a big ol’ chunk of candy bar. We always fight over the scoops with the big pieces in them.
When I recently made this for new pictures, I hid it in my freezer for a couple days before I even told my husband about it. The only reason my boys knew about it was because I got caught eating it . . lol!
Seriously, this ice cream is amazing and once you make it, you’ll want it over and over. You’ll definitely be a Butterfinger Ice Cream junkie like we are.
Homemade Butterfinger Ice Cream
One of my favorite summer traditions is making (and eating) homemade ice cream. Homemade ice cream is always great for family get-togethers and who doesn’t love Ice Cream Socials with your church family? The first time I had Homemade Butterfinger Ice Cream was at a church Ice Cream Social many years ago.
There are many many recipes for homemade ice cream. I am going to share a very good and simple recipe with you that requires no eggs, and no cooking. You just dump all the ingredients into a bowl, stir to dissolve the sugar, and process it as usual in your ice cream freezer.
The recipe I will share makes approximately 4 quarts, so feel free to reduce or enlarge it to fit your freezer. This recipe assumes that you already know the basics of using an ice cream freezer. If you do not, please refer to this website to familiarize yourself: How to Use an Ice Cream Maker (link opens in new window). (detailed instructions with pictures are under the recipe).
- Melt the candy corn in the microwave. You can also do this on the stove in a saucepan.
- Add the peanut butter to the melted candy and stir to combine. Pour the mixture into a baking pan (I used a 7ࡩ” pan) lined with parchment paper. Press it into an even layer and then freeze it for 10 to 15 minutes or until it hardens.
- Melt the chocolate in a bowl in the microwave (or on the stove).
- Cut the candy corn mixture in the pan into whatever size bars you would like to make. Use a sharp knife to make this easier.
- Coat each piece in the chocolate, coating it evenly on all sides. Place the pieces on a baking rack with a piece of parchment underneath to catch the chocolate drips.
- Once you’ve coated all of the candy in chocolate, place the candy in an even layer on a baking sheet lined with parchment paper.
- Place the candy bars in the freezer so the chocolate hardens and sets.
Homemade Chocolate Covered Marshmallow Candy Bars
Simple, yet completely delicious, these chocolate covered marshmallow bars are my favorite homemade chocolate bar! They are a great way to use up a little bit of left over marshmallows if you make an entire batch but can't use them all.
Take your mini chocolate bar mold and coat with melted dark chocolate. Set in fridge to firm.
Melt 1 cup of homemade marshmallows on the stove.
Remove mold from fridge and fill with marshmallow filling. Set back in fridge to set up. Once filling has set, remove the molds from the fridge and close bars with more melted chocolate. Let set and once firm, remove candies from mold.
Wrap in the same method as the homemade granola bars. Store in an air tight container in the fridge for 2 weeks, or at room temperature for 2-3 days.
It’s only 4 ingredients. And it takes less than five minutes to make. But you do have to chill it for several hours. So you need to reserve some time to make sure it’ll set.
If you love Butterfingers, this one is for you. But you can use all types of candy bars to substitute for the Butterfingers. Try it with Snickers, Heath bar, etc.