Homemade Butterfingers Recipes

HOMEMADE BUTTERFINGER BITES

Steps:

• Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture until smooth, 45-60 seconds, stirring 3 times., Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15-20 seconds). Place on waxed paper; let stand until set. In a microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.

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.

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.

HEALTHIER BUTTERFINGERS

Steps:

• Crush cornflakes: Place cornflakes in a small lunch-size plastic bag and crush into small pieces.
• Heat peanut butter: Add peanut butter, maple syrup and molasses (if using) to a small saucepan over low-medium heat. Heat, while stirring until the mixture is combined. Don't overheat or you'll risk scorching the peanut butter.
• Once well combined, remove from heat and stir in crushed corn flakes.
• Spoon coated cornflakes into a silicone ice cube tray, filling each cavity about halfway.
• Place ice cube tray in the freezer for bites to harden for at least 2 hours.
• Melt chocolate: Once bites have hardened, place chocolate and coconut oil in a microwave safe bowl and melt in the microwave in 15 second increments, stirring between each. It shouldn't take longer than 1-2 minutes total for the chocolate to melt.
• Pop bites out of the tray and place on platter lined with parchment. Dip/coat each into the melted chocolate, one at a time. Use a spoon to coat until completely covered. Place chocolate covered candy back on the platter lined with parchment. Repeat until all pieces are coated.
• Freeze: Place bites back into the freezer to let the chocolate harden and enjoy!
• Storage: Bites keep best stored in the freezer in an airtight container. They should last 1-2 months. Enjoy straight from the freezer.

HOMEMADE "BUTTERFINGERS"

Steps:

• Spread peanut butter onto Cheez-It and then sandwich with another Cheez-It.
• Continue until you have a good pile of sandwiches.
• Melt chocolate according to package directions.
• Dip each sandwich into the chocolate, lift with a fork, and then place on wax paper or foil.
• Continue with remaining sandwiches, and then place in fridge 30 minutes to harden.

HOMEMADE BUTTERFINGERS

Steps:

• • Line a 9X9 inch pan with wax paper.
• • Melt the candy corn in medium bowl, stirring every 30 seconds, until smooth, stir in peanut butter until well mixed, may be lumpy, not completely smooth.
• • Pour into wax paper lined pan.
• • Place in freezer for 10-20 minutes or until firm.
• • Take the candy bars out of pan, cut into bite size pieces.
• • Melt the chocolate in microwave, stirring every 30 seconds until smooth.
• • Use a fork to dip bar into chocolate coat all sides, tap to remove excess chocolate and place on a wax paper lined sheet.
• • When you have covered all bars in the chocolate mix, place back in freezer until firm about 10 minutes.
• Tips: I found I did not have enough chocolate chips to completely cover all bars, so I just poured the rest on top of the bars I had left over. They were just as good.
• Enjoy!