Candy Corn Butterfingers (a copycat recipe!) (2024)

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These candy corn butterfingers are a copycat recipe for your favorite candy bar! They’re easy to make and only require THREE ingredients and they totally nail that peanut buttery Butterfinger flavor.

Candy Corn Butterfingers (a copycat recipe!) (1)

Why Make This Recipe

I’m always looking for ways to use up all that leftover Halloween candy and this is one of my favorites. My other favorite way is my leftover Halloween candy cookie bars.

These candy corn butterfingers are easy to make and this recipe is microwave-friendly—no candy thermometer required!

And by far the easiest homemade candy has to be these key lime pie truffles--no chocolate dipping required!

Ingredient Notes

Candy Corn Butterfingers (a copycat recipe!) (2)
  • Candy Corn. Candy corn contains most of the ingredients that butterfingers normally contain, so these are a great shortcut for making these Butterfinger bars.
  • Peanut Butter. Creamy peanut butter gives the best texture and do not use natural peanut butter. Just regular old Jif or Skippy, or whatever brand you like is going to be ideal for this recipe.
  • Chocolate. Use milk chocolate for an authentic tasting Butterfinger bar. But you could easily mix of the chocolate flavor if you desire. Almond mark or candy melts are the easiest to work with, see the FAQs for more notes on chocolate.

How to Make This Recipe

Candy Corn Butterfingers (a copycat recipe!) (3)
  1. Place your candy corn in a microwave safe bowl and microwave it in 20 second increments, stirring each time in between. Keep doing this until the candy corn is completely melted and smooth. (Yes, candy corn melts!).
  2. Then, add your peanut butter to your candy corn mixture and stir until smooth.
Candy Corn Butterfingers (a copycat recipe!) (4)
  1. Line an 8x8 or 9x9-inch pan with parchment paper or foil and spray with cooking spray. Press your mixture into the pan until you have a smooth, even layer. Chill until no longer hot, but you do not want them frozen or completely cold.
  2. Pull the parchment paper or foil up so the whole layer comes out of the pan. Use a large knife to cut your butterfingers into 1x2 inch rectangles or 1x1 inch squares if you want little Butterfinger bites. Freeze for 1 hour.
Candy Corn Butterfingers (a copycat recipe!) (5)
  1. Melt your chocolate in 20 second increments until smooth. Then, set up your dipping station. I like to place a cooling rack on top of a baking sheet so any excess chocolate can drip off. Be sure to line your baking sheet for easy clean up! You can also just place your dipped candy corn Butterfinger bars on a piece of foil or parchment paper. Don’t worry if the chocolate pools around the butterfingers, you can always trim off the excess chocolate with a sharp knife after the chocolate has set up.
  2. Using a fork and a spoon, coat your candy corn butterfingers in chocolate completely. Then place on a cooling rack or piece of parchment paper until chocolate has set.

Frequently Asked Questions (FAQs

What kind of chocolate should I use?


Almond Bark & Candy Melts. The easiest type of milk chocolate to use for your candy corn butterfingers are candy melts or almond bark. The reason why is that candy melts and almond bark are already tempered so it’s easier to melt and keep the shiny coating!

Chocolate Bar. This will probably taste best, but can be more expensive. Be careful when melting the chocolate so it does not burn. Remember, to melt it low and slow.

Chocolate chips. Chocolate chips are not designed to melt as easily, they are designed to hold their shape when added to baked goods. So if you choose to use them be careful when melting them down. Use short increments in the microwave, stirring in between each interval. Also, try adding a teaspoon of butter or coconut oil to your chocolate chips, it helps them melt smoothly.

Can you make this recipe in advance?


Make the candy corn Butterfinger mixture one day and coat them in chocolate the next.

Does candy corn melt?


As you saw above, yes! Candy corn does melt. Candy corn is mostly made of sugar, corn syrup, and honey, so with some added heat you can melt down candy corn. Just be careful when melting it, too much heat, too fast can cause it to burn.

Expert Tips

  • Warm the peanut butter. If you don’t feel like getting an extra arm workout in, warm your peanut butter up before mixing it in with the melted candy corn. It will make it easier to mix them together.
  • Try them frozen. I love the texture of these best when they are straight from the freezer! Give them a try!
  • Storage Tips. These are best stored in a sealed container and eaten within two weeks. You can place them in an airtight container and freeze them for up to three months.
Candy Corn Butterfingers (a copycat recipe!) (6)
Candy Corn Butterfingers (a copycat recipe!) (7)

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Candy Corn Butterfingers (a copycat recipe!) (12)

Candy Corn Butterfingers (video)

Super easy, 3 ingredients, copycat butterfingers! Made with candy corn!

4.36 from 68 votes

Print Pin Rate

Course: All Desserts

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Additional Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 24

Calories: 250kcal

Author: Alyssa--In Fine Taste

Ingredients

  • 18 ounce bag candy corn (about 3 cups)
  • 1 ½ cups creamy peanut butter (don’t use natural peanut butter)
  • 12 ounces milk chocolate preferably chocolate almond bark or candy melts, see notes if using chocolate chips

Instructions

  • Line a 9x9 or a 8x8 baking pan with parchment paper or foil and spray with cooking spray. You can use a different size pan, it will just change the thickness of your butterfingers.

  • Place your candy corn in a microwave safe bowl, and microwave in 20 second increments, stirring in between. Keep doing this until the candy corn is completely melted and smooth. Mine usually takes a total of 2 minutes.

  • Add your peanut butter into the melted candy corn and microwave for 20-30 seconds. Stir the peanut butter and candy corn together until completely smooth. Take your mixture and press it into your lined pan. Press it into an even smooth even layer across your pan.

  • Chill your butterfingers until they are no longer hot. Cut them into 1x2 inch rectangles.They are easiest to cut if they are not frozen. Once cut, chill in the freezer for 1 hour.

  • Melt your milk chocolate in 20 second increments in the microwave until smooth. Take your butterfingers and coat them in milk chocolate and place on a sheet of parchment paper or on a cooling rack. Chill until solid. I like mine best straight out of the freezer!

Video

Notes

You can use chocolate chips, chocolate chips aren’t designed to melt as easily, add a teaspoon of butter or coconut oil and melt slowly in increments in the microwave, stirring in between.

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 90mg | Fiber: 1g | Sugar: 27g

Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!

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Reader Interactions

Comments

  1. Terry Radcliffe

    Candy Corn Butterfingers (a copycat recipe!) (17)
    I'm experimenting with methods of lightening up the texture of the filling. I personally would love it if the actual candy bars were slightly more crisp and a bit less crunchy.
    Thank You for the base recipe, I can do a lot from here! 🕊️♥️🍀🧠🎶💪

    Reply

  2. Connie

    Candy Corn Butterfingers (a copycat recipe!) (18)
    Good but they get really hard after freezing/refrigerating so beware of your teeth. I do wish they had the flaky crunch like Butterfinger

    Reply

Leave a Reply

Candy Corn Butterfingers (a copycat recipe!) (2024)

FAQs

What is Butterfinger made of candy corn? ›

Candy corn and creamy peanut butter melted together and coated in chocolate to create a chewy, delicious copycat Butterfinger candy bar.

What are the ingredients in Butterfingers? ›

CORN SYRUP, SUGAR, PEANUTS, VEGETABLE OIL (PALM KERNEL AND PALM OIL), PEANUT FLOUR, NONFAT MILK, LESS THAN 2% OF COCOA, MILK, SALT, SOY LECITHIN, NATURAL FLAVOR, ANNATTO COLOR.

What are the ingredients in candy corn? ›

Sugar, Corn Syrup, Confectioner's Glaze (Shellac), Salt, Dextrose, Gelatin, Sesame Oil, Artificial Flavor, Honey, Yellow 6, Yellow 5, Red 3.

Are there corn flakes in Butterfingers? ›

We love Butterfingers for the “crispity, crunchity” centers that aerate the texture so the peanut flavor becomes more pronounced. And we were delighted to discover the secret ingredient in Butterfingers that gives them their unique texture is… corn flakes!

What candy is similar to Butterfinger? ›

Similar to the Butterfinger, the Clark Bar has a crispy peanut butter and spun taffy core.

Why were Butterfingers discontinued? ›

In reply to a post on X, formerly known as Twitter, the candy manufacturer stated, "Sadly, Butterfinger BB's were discontinued due to low sales." Despite the clear-cut answer, others have their own opinions on the discontinuation, such as the possibility that the snacks pose a choking hazard.

What is the oldest candy bar? ›

Fry & Sons and currently manufactured by Cadbury. Launched in 1866—nineteen years after Fry's created the first moulded, solid chocolate eating bar (in 1847)— Fry's Chocolate Cream is the first mass-produced chocolate bar and is the world's oldest chocolate bar brand.

What is the healthiest candy bar to eat? ›

Just about any food, including candy bars, can be incorporated into a nutritious and balanced diet in moderation — especially when you choose healthy candy bars.
  • How We Chose.
  • Unreal Dark Chocolate Coconut Bars.
  • Zolli Peanut Butter Cups.
  • Endangered Species Extreme Dark Chocolate Bites.
  • Smart Sweets Sweet Fish.

Is a chick-o-stick the inside of a Butterfinger? ›

Atkinson Candy Company's Chick-O-Sticks are crunchy and have the same flaky texture of the inside of a Butterfinger candy bar, with a hint of coconut added into the mix. Chick-O-Stick are widely distributed at convenience stores, candy shops, and you can also find them online at Amazon.

Who is the largest candy company in the world? ›

Mars Wrigley Confectionery

What is a fun fact about Butterfingers? ›

The popular candy was created in 1922 by Otto Schnering, who also developed the Baby Ruth. His Curtiss Candy Company, based in Chicago, ran a contest to name the bar. At the time sportscasters began using the term “butterfingers” to describe players who couldn't hold onto the ball.

What are the 5 main ingredients in candy corn? ›

Candy corn is made with sugar, corn syrup, salt, sesame oil, honey, artificial flavor, food colorings, gelatin, and confectioner's glaze. The confectioner's glaze is made from lac resin, a bug secretion.

What are the 3 flavors of candy corn? ›

The actual flavor of Jelly Belly's (formerly known by the family name, Goelitz) Candy Corn is a wonderful blend of creamy fondant, rich marshmallow, and warm vanilla notes. When combined, these flavors create the distinct Candy Corn flavor. The texture is as important as the flavor.

What was candy corn originally called? ›

Candy corn was originally called “chicken feed,” and its target audience was agricultural and rural families. It was difficult to make – more on that in a moment. Because of the tedious work, 'chicken feed' was reportedly only available between March and November.

What insect is candy corn made of? ›

While it's true that an ingredient derived from insects, shellac, is used in candy corn, it's not true that bugs are a secret ingredient. Shellac is the secretion of the insect Laccifer lacca just like beeswax and honey are secretions from honeybees.

What kind of candy is candy corn made from? ›

Ingredients. Candy corn is made with sugar, corn syrup, salt, sesame oil, honey, artificial flavor, food colorings, gelatin, and confectioner's glaze. The confectioner's glaze is made from lac resin, a bug secretion.

Is candy made out of corn? ›

Candy is mostly made of sugar and corn syrup, but it also contains salt, sesame oil, honey, artificial flavor, food colorings, gelatin and confectioner's glaze. Confectioner's glaze, also known as shellac, is made from lac-resin, a bug secretion.

What were Butterfinger BBS made of? ›

Each BB was a spherical, bite-sized version of the classic Butterfinger, featuring a crispy peanut butter-flavored core coated in a layer of smooth milk chocolate.

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