Do you get just as excited as I do about getting a great deal on after-Halloween candy? Good. Right?
No! Bad.
Now you have a ton of candy sitting around and no kids to throw it at.
Did you stock up on candy corn? I did! But only because I had this recipe in mind. Whether or not you had this in mind, you’ll be totally glad you had all of that candy corn ready!
I’ve always loved Butterfingers. In a Bart kinda way.
My mom used to always help me chop up the (no)-fun-sized Butterfingers an stir it into my chocolate ice cream for dessert as a kid. What a good mom. Seriously, the original Cold Stone, right in our kitchen.
But now, I almost never eat candy. And I never buy candy bars. But homemade candy bars? Sometimes just a few simple steps makes eating a candy bar totally ok.
Now, I’m no candy maker, but I’m pretty sure that just about anybody could make these. Just make sure you have some friends to share them with because the recipe makes a lot! Trust me, these are WAY better than the store-bought version. And if you’re going to indulge, at least be able to say its homemade!
Homemade Butterfinger Bars
(makes 32 candy bars)
1 large bag of candy corn (24 oz)
1 cup creamy peanut butter (I used Jif Natural)
1 bag of semisweet chocolate chips (appx 12 oz)
2 Hershey’s milk chocolate bars
1 ½ cups Honey Nut Chex cereal (or Corn Flakes, or Corn Chex)
~Set up a double-boiler on your stovetop; placing a large metal or glass bowl over a pot of simmering water, ensuring the bottom of the bowl isn’t touching the water.
~Prep a cookie sheet by covering it with a large piece of foil.
~In the bowl of your double-boiler, place all of the chocolate chips and the chocolate bars. Melt them, stirring, until smooth. Spread approximately half of the melted chocolate on the foil, creating a thin, even layer with no holes or gaps. Place in the fridge to cool for about 10 min. Keep the chocolate over the pot on the stove, but turned on very low, and making sure the chocolate stays nicely melted.
~Meanwhile, in a large microwave safe bowl, start melting all of the candy corn. In my microwave, it took about 3 min on medium power, stirring quickly in the middle, and ensuring the candy corn isn’t burning. As soon as it is melted, quickly mix in the peanut butter (be quick because it will start seizing up!) then the cereal (it should be very difficult to mix by now).
~Now, pull the pan of chocolate out of the fridge, and evenly dollop and spread out the candy corn mixture on top of the chocolate layer, creating an even layer that matches up with the edges of the chocolate layer. Put this in the fridge to cool for another 10-15 min.
~After the filling layer is cooled down a bit, spread the rest of your melted chocolate evenly over the top of the whole slab. When the chocolate is in an even layer, put the whole thing back in the fridge again to cool for about 30 min.
~When all of the chocolate is set, it is ready to cut. You may need to let the slab come to room temperature to make it easier to cut. Use a very sharp knife to cut the slab into four equal rectangles, then cut each rectangle into 8 small bars. Serve up your Butterfingers to all of your awaiting guests!
Enjoy!
*recipe inspired by Cookies and Cups
i’m hoping that if i wish hard enough, those bars will magically appear in my fridge.
Thanks girl! I wish I could send them to you!!
These look delicious and I love the presentation.
Thank you so much Rhonda!
These look so cute and sound irresistible! YUM! Visiting from mix it up monday 🙂
Tammy
ourneckofthewoods.net
Thanks Tammy! They’re really very easy too!