Homemade Butterfingers

My friends at Taste Tested Recipes have issued a challenge, “Cooking with Halloween Candy.” I thought, hmmmm, not much into candy. Well sometimes. I figured I’d like to make something with the iconic candy corn.

I don’t really know how candy corn is supposed to be, but I’ve had it both chewy and kind of hard. I like it when it’s chewy. Hope that the chewy is fresh and the hard is stale. At any rate, I jumped onto Pinterest to find something to make with candy corn. I found something from Plain Chicken: Homemade Butterfingers! I love Butterfingers! You can not imagine how bereft I was that year I thought I was “sensitive” to peanuts! I thought I was having an allergic reaction to peanuts and for an entire year did not eat anything with peanuts in it.

The homemade Butterfingers are made with only 3 ingredients: candy corn, peanut butter, and chocolate candy coating. I figure the candy coating comes from a specialty store like Michaels. I am just not going there. Every time I have been to Michaels, the line to pay is out the door. I guess lots of folks like to do crafts and stuff. I found a substitute online with just shortening and chocolate chips. Yay! I could only find one 3.5-ounce bag of candy corn, so made a small batch.

The original recipe can be found here.

Homemade Butterfingers

  • 1 pound candy corn
  • 1 16-ounce jar peanut butter
  • 1 16-ounce package chocolate candy coating

Cover a baking sheet with waxed paper and set aside. Line an 8 x 8-inch baking dish with parchment paper.

Place the candy corn in a large microwave-safe dish and microwave on high for one minute. Stir. Continue cooking and stirring, at 15 second intervals, until the candy corn is melted.

Stir in the peanut butter.

Spread mixture in the baking dish. Allow to completely cool, then cut into squares. Alternatively, try candy molds.

Dip the peanut butter squares in melted candy coating and lay on waxed paper to set. You can use a fork to dip the squares, then swirl a little chocolate on top to hide the fork holes and make the candy pretty. Let stand until set.

Store, loosely covered, in a cool, dry place.

Chocolate Candy Coating Substitute

  • 2 tablespoons shortening
  • 2 cups chocolate chips (use semi-sweet, milk chocolate, or dark chocolate)

Place chocolate and shortening in a medium-sized, heat-safe bowl. In a larger heat-safe bowl, place very warm (100 to 110 degrees F) water to a depth of 1-inch. Place the bowl with the chocolate into the larger bowl. The water should come up about halfway up the bowl.

Use a rubber scraper to stir the chocolate and shortening until smooth. Please do not get any water in with the chocolate or your conconction will seize. If the water cools down too quickly, replace with more warm water as before.

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