Homemade Butterfingers 3 Ingredients Recipes

HOMEMADE BUTTERFINGER CANDY BARS RECIPE

Homemade Butterfinger Candy Bars Recipe image

You can make your own Butterfinger Candy Bar! Only THREE ingredients! It's a dream come true with your favorite candy bar made in your own kitchen. Can you guess the secret ingredient?!

Provided by Megan Porta

Categories Dessert

Number Of Ingredients 3

Ingredients

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

Steps:

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.
Add the peanut butter and stir until completely combined. Pour mixture into a parchment-lined 8×8 baking dish. Allow to cool for an hour and a half. Remove from pan and cut into 2×1-inch pieces, using a sharp knife. Wipe excess crumbs from candy pieces.
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.

Nutrition Facts : Calories 244 kcal, Carbohydrate 29 g, Protein 4 g, Fat 14 g, SaturatedFat 6 g, Sodium 102 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Easy 3-Ingredient Copycat Butterfinger® image

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

Ingredients

8 ounces candy corn
½ cup creamy peanut butter
1 cup chocolate chips

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

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Pour candy corn into a microwave safe bowl. Microwave for 1 minute and stir. Microwave again for another 30 seconds and stir again. If candy corn is not completely melted, continue to microwave and then stir at 30 second intervals until candy corn is completely melted.
Add in peanut butter and mix until thoroughly combined. If candy corn hardens, microwave for another 30 seconds and then stir to mix. Pour mixture into a 7 x 3 pan lined with parchment paper and press to evenly distribute. Place in freezer for about 10-15 minutes until it hardens.
Meanwhile, melt chocolate in another microwave safe bowl for 30 seconds and then stir. Microwave again and stir, continuing at 30 second intervals until chocolate is completely melted. (Mine needed about 1 1/2 minutes total). Careful not to overcook the chocolate. If you want to make the chocolate thinner and easier to coat, add in 2 tsbp of oil and stir into chocolate, until completely mixed.
Remove candy corn mixture from freezer. Using a sharp knife, cut into butterfinger bar sizes (or whatever size you prefer). I did mine about 1 inch by 2 inches. Dip buttefinger in melted chocolate. Make sure to coat both sides. Then place on a cooling rack that has parchment paper underneath. Let the chocolate set with the drippings falling onto the parchment paper below. Repeat with remaining bars. Once finished, remove bars from cooling rack and place them in a single layer on a parchment paper lined container/baking sheet/or other flat surface. Place bars in freezer to completely solidify and set the chocolate.

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