Homemade Butterfinger Recipes
EASY 3-INGREDIENT COPYCAT BUTTERFINGER®
Easiest no-bake dessert bar recipe you'll find! And only 3 ingredients! You'll never guess the secret ingredient. Break into pieces and store in the freezer!
Provided by amandahouck85
Categories Desserts Chocolate Dessert Recipes
Time 47m
Yield 16
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper.
- Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
- Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 21.4 g, Fat 7.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 39.7 mg, Sugar 19.1 g
HOMEMADE BUTTERFINGERS
Steps:
- Grease an 8x8 pan with shortening. Line with two pieces of parchment, one in each direction, greasing in between. Place peanuts in a food processor and pulse until ground into fine pieces. Heat peanut butter in the microwave for 20 seconds on 50% power to warm. Stir.In another bowl, melt candy corn in 30- to 40-second increments on 50% power. Stir between each heating. Once melted, stir in peanut butter. Immediately turn out onto a sheet of parchment paper. Form into a rectangle a little larger than the pan. No need to be exact. Press the peanuts into the mixture. Fold into thirds, like a letter. Use a rolling pin to roll into a rectangle of about the same size as before. Press cornflakes on top, crushing them as you do. Fold into thirds in the same manner. Roll flat. Fold into thirds again. Once more, roll flat into a square about the size of the pan. Press into the pan, smoothing with your hands. Let the mixture set up about 15 minutes. Lift out of the pan and cut into pieces. Place on a wire rack and let cool completely. Once cool, melt chocolate wafers as directed on the package. Dip and place on a waxed paper-lined cookie sheet. Let chocolate set up before storing or packaging. Store at room temperature in an airtight container.
HOMEMADE BUTTERFINGER BITES
Bent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? They're delicious! -Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture until smooth, 45-60 seconds, stirring 3 times., Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15-20 seconds). Place on waxed paper; let stand until set. In a microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MAGICAL 'HOMEMADE' BUTTERFINGER BITES RECIPE BY TASTY
Here's what you need: candy corn, creamy peanut butter, chocolate chips, white chocolate
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- In a microwave safe bowl, microwave the Candy Corn for 90 seconds, stopping to stir every 30 seconds, until smooth.
- Immediately add the peanut butter and mix together.
- Using a teaspoon, form mixture into little balls and place them on wax paper.
- Freeze for 15 minutes.
- Melt the chocolate chips in a microwave safe bowl - 90 seconds, stopping to stir every 30 seconds, until smooth.
- Roll the cooled balls in chocolate and return to wax paper.
- Decorate with additional chocolate, candy melts, or melted candy corn (optional) and place in the fridge to firm.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 75 grams, Fat 34 grams, Fiber 4 grams, Protein 10 grams, Sugar 61 grams
HOMEMADE "BUTTERFINGERS"
I needed to make a snack for something, and I had a few boxes of Cheez-Its in my pantry needing a use. I started searching the internet for something to make (honestly was thinking some type of a bar something - it didn't need to be sweet), when I came across this on another site. Because I prefer this one, I thought I would add it here. Tried a couple and I was hooked! It'll have people scratching their heads!
Provided by MelissaO
Categories Candy
Time 45m
Yield 3 sandwiches, 75 serving(s)
Number Of Ingredients 3
Steps:
- Spread peanut butter onto Cheez-It and then sandwich with another Cheez-It.
- Continue until you have a good pile of sandwiches.
- Melt chocolate according to package directions.
- Dip each sandwich into the chocolate, lift with a fork, and then place on wax paper or foil.
- Continue with remaining sandwiches, and then place in fridge 30 minutes to harden.
Nutrition Facts : Calories 15.3, Fat 1.2, SaturatedFat 0.3, Cholesterol 0.1, Sodium 14.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 0.6
EASY BUTTER FINGERS CANDY
Sometimes I am embarrassed to tell people how easy this delicious candy is to make. It tastes very much like a famous crunchy peanut candy bar, and can be made in about 10 minutes (total time)! I like to buy a lot candy corn right after Halloween when it is on sale so it can be a very inexpensive candy to make. Sometimes I drizzle some melted milk chocolate on top of the semisweet chocolate after it's cooled just for decoration.
Provided by Kelli Stovall
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 24
Number Of Ingredients 4
Steps:
- Line a 9x13-inch pan with parchment paper.
- Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
- Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
- Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 27.3 g, Fat 14.7 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 120.4 mg, Sugar 22.7 g
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