Homemade Butterfingers used to just be a fun experiment with candy corn, but ever since Ferrero Rocher bought out Nestle I have been craving them! Yes, supposedly the company is up-ing the quality of their ingredients but #sorrynotsorry, I like my old Butterfingers! It looks like I might be in the minority, though, as many feel the new bar is superior to the old one.
No matter! I have my trusty ol’ Homemade Butterfingers recipe to keep me happy. Although, the secret ingredient is one that is not available all year round, so it might be time to stock up. After Halloween mark-downs, here I come!
So, what’s the secret ingredient, you ask? Candy Corn! Love it or hate it, it’s the essential ingredient if you want to get anywhere close to that iconic layer-y crunch of a Butterfinger. Plus, it’s kinda fun, right? A word to the wise….only use the white/orange/yellow candy corn; the white/orange/brown does NOT taste the same. Trust me here.
And speaking of ingredients, you may be wondering what chocolate almond bark is. Well, according to the Interwebs, this candy coating (which you can find in the baking aisle) is a key ingredient in making the candy, almond bark. Over time it became known as almond bar itself. I only need about 3/4 of a pound, but the original recipe calls for a pound. I usually start with a conservative coat of the candy, then if I have leftover I’ll spoon it over the tops and use the offset spatula to make a nice, swirly, candy-bar-like top.
You can make these bars in any size you like. I prefer to cut the 8×8″ square block into twenty-one pieces (3 pieces by 7 pieces). Make a giant bar! Or maybe you want to make little bite sizes. Whatever your preference, I think you’re gonna like the end result.
Now, go grab some candy corn before it’s too late!
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Homemade Butterfingers
Description
Whether you like the new and “improved” candy bar or not, making your own at home is definitely tasty….and fun!
Ingredients
- 1 pound candy corn
- 1 pound peanut butter
- 3/4 pound chocolate almond bark
Instructions
- Spray an 8×8″ baking pan with cooking spray. Then take parchment paper or wax paper and make a liner for the pan, making sure to extend enough paper out of the pan to act as handles later when you will lift it out of the pan.
- Spray a large microwaveable bowl with cooking spray. Pour the candy corn in. Microwave at 30 second intervals, stirring in between, until the mixture is melted completely.
- Immediately add in the peanut butter and stir briskly to incorporate the two together. You want to work quickly here as the melted candy corn will start to cool and become globby. Try to get it as smooth as you can.
- Pour mixture into your prepared pan. Chill for one hour or until set.
- Use the paper handles to gently remove the candy corn/peanut butter mixture from the pan and onto a cutting surface. Use a knife to cut the mixture into desired sizes. (I divide the square into thirds with cuts, then turn it the other way and cut seven equal cuts to make 21 bars.)
- Remove the bars to a cooling rack (place some wax or parchment paper under this to catch the drips and make clean up easier).
- In a medium microwaveable bowl, place the almond bark and microwave it at 30 second intervals , stirring between intervals, until it’s smooth and melted.
- Working with a few bars at a time, use a spoon to pour some of the chocolate down the lengths of each bar. Use an offset spatula to smooth the chocolate over the top, allowing the excess to spill over the sides. Use the spatula to smooth the sides, using the tip of the spatula to grab a little more chocolate from your bowl if needed. Keep doing this until the bars are completely covered. Repeat with remaining bars.
- Allow to set, then carefully remove the bars from the cooling rack. You may need to use a knife to help them off the rack.
