Homemade Butterfinger Bites

Name: Homemade Butterfinger Bites
Prep time: 1 h 5 min
Cook time: 5 min
Total time: 1 h 10 min
Yield: 50 candies servings
Cuisine: American
Ingredients: 2 1/2 cups candy corn; 1 cup creamy peanut butter; 1 cup semisweet or dark chocolate, plus 1 tablespoon shortening (optional); 1/4 cup milk chocolate for drizzling, optional

Jennifer

11 months ago

Cuisine: American

Categories: Snacks, Treats & Candy

Homemade Butterfinger Bites are a delightful recreation of the classic candy bar, offering a crunchy, peanut buttery, and chocolatey treat. These bite-sized delights are surprisingly easy to make with just a few simple ingredients. Melted candy corn and creamy peanut butter are layered together to create the signature Butterfinger texture, then coated in a rich chocolate shell. The result is a crispy, crunchy, and melt-in-your-mouth candy that's perfect for satisfying your sweet tooth. Whether enjoyed as a snack, dessert, or party treat, Homemade Butterfinger Bites are a fun and delicious way to indulge in a nostalgic favorite.

Tags:

butterfinger

Difficulty: EASY

Prep Time: 1 hour 5 minutes

Cook Time: 5 minutes

Total Time: 1 hour 10 minutes

Serving Size: 50 candies

Ingredients:

2 1/2 cups candy corn
1 cup creamy peanut butter
1 cup semisweet or dark chocolate, plus 1 tablespoon shortening (optional)
1/4 cup milk chocolate for drizzling, optional

Directions:

Pour candy corn into a medium-sized bowl that is heatproof. Place in the microwave and heat for 1 minute. Using a rubber spatula, give it a good stir.
Continue to heat in 30 second increments until almost completely melted. Add peanut butter, stir in and microwave another 30 seconds or until peanut butter is fully melted and completely incorporated with the candy corn.
Line an 8-x-8-inch baking pan with aluminum foil. Pour candy corn mixture into the prepared pan and spread in an even layer. Place in the fridge for 1 hour or until set.
Remove from the fridge and cut into squares (I cut mine into 5 equal strips and cut each strip into 10 pieces).
Next, line a baking sheet with wax paper and set aside. Place dark chocolate into a small heatproof bowl (add the shortening, if desired. It makes it easier to coat the individual pieces.) and heat in 30 second increments, stirring often, until chocolate is fully melted.
Place one butterfinger square at a time into the melted chocolate. Using a fork, evenly coat each square with the chocolate. Use the fork to remove the coated square from the chocolate and before transferring it to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Place on the baking sheet and repeat with remaining squares.
Optional: Melt milk chocolate in the same way as the dark chocolate, except omit the shortening. Once melted pour chocolate into a small ziptop bag, cut off one corner and pipe chocolate in desired pattern onto the butterfinger bites. Refrigerate for 30 minutes or until chocolate is set. Enjoy!

Directions:

Pour candy corn into a medium-sized bowl that is heatproof. Place in the microwave and heat for 1 minute. Using a rubber spatula, give it a good stir.

Continue to heat in 30 second increments until almost completely melted. Add peanut butter, stir in and microwave another 30 seconds or until peanut butter is fully melted and completely incorporated with the candy corn.

Line an 8-x-8-inch baking pan with aluminum foil. Pour candy corn mixture into the prepared pan and spread in an even layer. Place in the fridge for 1 hour or until set.

Remove from the fridge and cut into squares (I cut mine into 5 equal strips and cut each strip into 10 pieces).

Next, line a baking sheet with wax paper and set aside. Place dark chocolate into a small heatproof bowl (add the shortening, if desired. It makes it easier to coat the individual pieces.) and heat in 30 second increments, stirring often, until chocolate is fully melted.

Place one butterfinger square at a time into the melted chocolate. Using a fork, evenly coat each square with the chocolate. Use the fork to remove the coated square from the chocolate and before transferring it to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Place on the baking sheet and repeat with remaining squares.

Optional: Melt milk chocolate in the same way as the dark chocolate, except omit the shortening. Once melted pour chocolate into a small ziptop bag, cut off one corner and pipe chocolate in desired pattern onto the butterfinger bites. Refrigerate for 30 minutes or until chocolate is set. Enjoy!