These homemade Butterfinger bites start with a bag of candy corn. Melted with creamy peanut butter, the candy corn turns into the same flaky, crunchy peanut butter center as the candy bar. Press it into a pan, cut it into squares, and dip each one in milk chocolate. People never guess the secret, and it uses up the leftover Halloween candy corn.
Why You’ll Love It
- Three ingredients.
- No oven, just the microwave.
- Uses leftover candy corn.
What You Need
- 1 bag (16 oz) candy corn
- 1 1/4 cups creamy peanut butter
- 16 oz milk chocolate melting wafers
How to Make Homemade Butterfinger Bites
- Line an 8×8-inch pan with parchment.
- Microwave the candy corn in a large bowl in 30-second bursts, stirring each time, until fully melted, about 2 minutes.
- Stir in the peanut butter right away until smooth.
- Press into the pan and chill 30 minutes until firm.
- Cut into 1-inch squares.
- Melt the chocolate in 30-second bursts and dip each square, letting the extra drip off. Set on parchment until firm.
Tips
- Stir fast once the peanut butter goes in; the mix sets quickly.
- Do not overheat the candy corn or it turns grainy.
- Dip with a fork and tap it on the bowl for a thin, neat shell.
Serving and Storing
Keep in an airtight container at room temperature up to a week, or in the fridge for two weeks.
Frequently Asked Questions
Does it really taste like a Butterfinger?
Yes, the melted candy corn and peanut butter make the same crunchy, flaky peanut butter center.
Can I use crunchy peanut butter?
Creamy gives the closest texture.
How many does it make?
About 36 bites.
Homemade Butterfinger Bites
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Ingredients
- 1 bag (16 oz) candy corn
- 1 1/4 cups creamy peanut butter
- 16 oz milk chocolate melting wafers
Instructions
- Line an 8x8-inch pan with parchment.
- Microwave the candy corn in a large bowl in 30-second bursts, stirring each time, until fully melted, about 2 minutes.
- Stir in the peanut butter right away until smooth.
- Press into the pan and chill 30 minutes until firm.
- Cut into 1-inch squares.
- Melt the chocolate in 30-second bursts and dip each square, letting the extra drip off. Set on parchment until firm.
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