The Three-Ingredient Copycat Butterfingers Recipe

I don’t know about you, but I love candy. I love candy almost as much as my brother does, and let me tell you, that guy can talk about candy like nothing else…except maybe TIVO. But even so, I have had extended conversations with the man about candy that have lasted forty-five minutes or more. It’s a good thing we were genetically blessed with good teeth.

One of my favorite candies is the Butterfinger, which is made currently by Nestle. Basically, it is a sort of flaky peanut butter substance that is coated in milk chocolate. Interesting history to the Butterfinger: it was originally invented by the Curtiss Candy Company in 1923, and it was named by a member of the public who won a contest for that privilege. (The 1920’s were some crazy times…) In the 1990’s Bart Simpson was the Butterfinger’s pitchman, along with the rest of his cartoon family, until the company went in another direction in 2001.

Recently on the boards, I came across a recipe for Homemade Butterfingers, though I couldn’t believe that the ingredients would make a plausible replica. Why not, you ask? Well because those ingredients include…wait for it… CANDY CORN. That’s right. So, now I that had a challenge, you know I had to find out if it could be true. The photo on Pinterest looks like this:

Photo courtesy of

1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8×8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.



I did not want to have as much candy as this recipe called for, so I cut the ingredients in half.

First I melted the candy corn, which took about a minute and a half. Be VERY CAREFUL here, because the candy corn, once it has melted, will be very hot.

Before it cooled, I added the peanut butter, and stirred until it was well incorporated.

Next, I removed the mixture from the bowl and placed it in a pan lined with parchment paper.

Spreading the mixture evenly in the pan, I pressed  it into the corners. Then it was left to cool completely.

After about an hour, I cut it into strips, and then squares.

These were then dipped in melted milk chocolate. I used Wilton candy melts, and forgot to take photos at this point, for some reason.

Then they sat on waxed paper until the chocolate had cooled. The result: Not quite the real deal, but I have to admit, very close, and kind of addictive. I kept six pieces out for the family to nibble on and froze the rest, thinking I will take them out when we have company over. Even though they are not quite as flaky as Butterfingers, they are still pretty yummy.