Mini “Butterfinger” Bars
It’s uncertain who first figured out that melted candy corn mixed with peanut butter would replicate a Butterfinger candy bar, but many versions of the recipe exist on the internet. I was doubtful, but discovered the end result is a remarkable doppelgänger to the original in flavor and flaky layers with a little less of the stick-to-the-teeth factor. Perfect for Butterfinger thieves! And (finally!) a use for all that candy corn!
- 1 cup candy corn
- 1 cup creamy peanut butter
- 2 cups chopped chocolate or chocolate chips milk or semisweet
- 1/2 tsp. coconut oil optional
- Line a 9-by-4-inch loaf pan with aluminum foil.
- In a large microwave-safe bowl, melt candy corn in 30-second intervals until it can be stirred to a smooth consistency with a spoon (no more than 1 minute total).
- Add the peanut butter and stir to combine. Heat for about 20 seconds more. Stir until smooth and completely mixed (there will be some grainy consistency).
- Spread evenly into the foil-lined pan and chill for at least 10 minutes. With a sharp knife, cut the candy into fourths lengthwise, then cut in half across and divide those sections in half across to make a total of 16 small (2-inch) bars.
- In a medium microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals until soft and stir-able, about 1 minute total.
- Using two forks, dip, turn and coat the bars with chocolate, lifting from the bowl and gently shaking to remove any excess chocolate.
- Place bars on a parchment-lined baking sheet and sprinkle with flaky sea salt, crushed Butterfingers, chopped nuts, candies or sprinkles. Chill in the fridge to set more quickly.
Tried this recipe?Let us know how it was!