I love butterfingers. I really, really do.
So when I came across a post from Buns in My Oven on Pinterest that shows how you can make the tasty treats at home, I HAD to try it out.
It is so incredibly easy, and all you need is chocolate chips, peanut butter, and candy corn. Seriously… candy corn. I was super skeptical, but it WORKED!
Please head on over to Karly’s post to see her method to get the exact flavor of a Butterfinger.
So how did they turn out?
Well, they were a bit more chewy than I anticipated, and they tasted more peanut-buttery than store bought butterfingers… but that could be because I didn’t really bother with measuring my peanut butter. I actually really enjoyed the softer texture (it doesnt stick in your teeth like store bought butterfingers… Amen!), and I loved the more peanuty flavor- so if you do as well, add a little more peanut butter.
I did find that I had to microwave the candy corn much longer than Karly’s recipe stated- at first I was skeptical they would even melt- but they do- and they turn into a funky orange goo when they do. Stick to her directions to microwave in 30 second bursts to avoid burning- but plan on quite a few 30 second bursts.
To coat the bars, I added a small amount of sunflower oil (you could also use vegetable oil) to the chocolate to thin it. Stir oil into melted chocolate until completely incorporated- it should be very shiny and much runnier than melted chocolate.
At first, I just dumped the bars into the chocolate and rolled them around, but they turned out a little on the ugly side. If you want them to be prettier, you can use my petit four method below, and I would also recommend melting the chocolate in a double boiler and tempering it if you are going to give this as a gift.
To make pretty chocolates (or petit fours, or cake pops): I recommend making sure you dip the bars into a deeper bowl by placing them on a fork and dunking it in. Place on a cooling rack above parchment paper to dry, and it will look smooth and lovely. Also, be sure they are well chilled when using this method so the chocolate dries quickly and has a “snap” to it.