Butterfinger Popcorn Recipes

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

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.

HOMEMADE BUTTERFINGERS

Steps:

• Grease an 8x8 pan with shortening. Line with two pieces of parchment, one in each direction, greasing in between. Place peanuts in a food processor and pulse until ground into fine pieces. Heat peanut butter in the microwave for 20 seconds on 50% power to warm. Stir.In another bowl, melt candy corn in 30- to 40-second increments on 50% power. Stir between each heating. Once melted, stir in peanut butter. Immediately turn out onto a sheet of parchment paper. Form into a rectangle a little larger than the pan. No need to be exact. Press the peanuts into the mixture. Fold into thirds, like a letter. Use a rolling pin to roll into a rectangle of about the same size as before. Press cornflakes on top, crushing them as you do. Fold into thirds in the same manner. Roll flat. Fold into thirds again. Once more, roll flat into a square about the size of the pan. Press into the pan, smoothing with your hands. Let the mixture set up about 15 minutes. Lift out of the pan and cut into pieces. Place on a wire rack and let cool completely. Once cool, melt chocolate wafers as directed on the package. Dip and place on a waxed paper-lined cookie sheet. Let chocolate set up before storing or packaging. Store at room temperature in an airtight container.

BUTTERFINGER POPCORN BALLS

Steps:

• Combine popcorn and chopped butterfinger bars in a large bowl.
• Melt butter in medium saucepan over low heat.
• Stir in marshmallows and heat, stirring constantly until marshmallows are melted and mixture is smooth.
• Pour over popcorn mixture and quickly toss to coat well.
• Spray hands with nonstick cooking spray and form mixture into six 3" balls.
• Place on wax paper to cool.
• Store in airtight container.

BUTTERFINGER POPCORN BALLS

Steps:

• Combine popcorn and chopped Butterfinger in large bowl.
• Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.
• Pour over popcorn mixture; quickly toss to coat well. Coat ice cream or cookie scoop with nonstick cooking spray. Scoop popcorn mixture into 25 (1 1/2-inch) balls. Place on wax paper to cool. Wrap in decorative bags or store in airtight container.

BUTTERFINGER POPCORN RECIPE

Steps:

• Pour popcorn into a large mixing bowl.
• Coarsely chop Butterfingers into small pieces and fold into popcorn.
• Melt butter in a saucepan over medium heat.
• When butter is melted, add mini marshmallows and stir until constantly until smooth.
• Pour marshmallow mixture over popcorn and candy bars.
• Gently mix until popcorn is evenly coated and candy bars slightly melt.
• Let cool for a few minutes and enjoy!