Butterfinger Bars

24 Bars
Prep Time 10 minutes
Cook Time 0 minutes
Chill 50 minutes
Total Time 1 hour

Butterfinger Bars are your favorite candy bar made even more delicious with creamy milk chocolate over a sweet and salty candy filling.

Homemade Candy Recipes make amazing edible gifts or party snacks. Try Leftover Candy Bar Bark, Easy Hard Candy, and Candy Bar Fudge for more delicious homemade treats. 

Sabrina’s Butterfinger Bars Recipe

If you like classic butterfinger candy bars, then this is the recipe for you. It’s quick and easy with a simple ingredient list, and it replicates the classic chocolate bars except even better.

The secret ingredient to the sweet and crunchy peanut butter filling is candy corn. Simply melt down the candies and mix them with creamy peanut butter. Then, let the mixture harden before coating in melted chocolate. Every bite is an explosion of sweet chocolate and peanut butter flavor with the perfect level of crunch factor. 

Why make Butterfinger Bars?

Although you can easily buy a bag of butterfingers from the store, this homemade version tastes far better than anything you can get store-bought. The real chocolate coating is sweet and creamy, and the filling has the perfect buttery and crunchy texture. It’s a great way to use up leftover candy corn, and it only takes a few minutes to make. Plus, making your favorite candy bars yourself means that you can avoid added sugar, artificial flavors, and preservatives that often come with prepackaged treats. 

Butterfinger Bars ingredients in individual prep bowls

Ingredients

  • 1 pound candy corn: This is the perfect recipe to use up leftover candy corn. Melt down candy corn pieces until smooth to form the base of the sweet butter finger filling. 
  • 18 ounces peanut butter: Use your favorite brand of creamy peanut butter to mix with the candy corn mixture and make the sweet and salty Butterfinger filling. Don’t use natural peanut butter, as the oils can easily separate and ruin the texture. 
  • 12 ounces milk chocolate chips: Coat the candy filling in melted milk chocolate for the perfect homemade Butterfinger Bars. 
  • 1 tablespoon vegetable shortening: Adding vegetable shortening helps the chocolate to melt more smoothly and gives it a beautiful shine as the candy bars harden. 

Kitchen Tools & Equipment

  • 9×13″ baking pan: You’ll need one large, rimmed baking pan to let the candy mixture harden in. 
  • Parchment paper: To keep the candy from sticking to the pan, line the baking sheet with parchment paper. 
  • Baking spray: Spray the sides of the pan with vegetable oil spray so that the sides of the bars don’t get stuck and crack. 
  • Large bowl: Use a large, microwave-safe bowl to melt the candy mixture in. You can clean the same bowl and use it to melt the creamy milk chocolate mixture. 
  • Spatula: Use a rubber spatula to transfer the candy mixture from the glass bowl to the baking pan and spread it into an even layer. 
  • Knife: After letting the candy harden, use a sharp chef’s knife to cut the crunchy candy sheet into bars. 

How to Make Butterfinger Bars

Time needed: 1 hour.

  1. Prep your pans

    To keep the bars from sticking, line your baking dish with parchment paper and spray the sides of the pan with nonstick cooking spray. 

  2. Make the candy peanut butter mixture

    Add the candy corn to a large microwave-safe bowl. Microwave in 30-second increments, stirring between each session until the melted candy is smooth. Add peanut butter to the bowl and whisk well until smooth. Add peanut butter and stir until smooth. Butterfinger Bars collage of making candy filling

  3. Chill the candy filling

    Pour the candy mixture into the baking pan and spread it out into an even layer. Let the Butterfinger Bars chill in the fridge for 30 minutes. Butterfinger Bars spreading candy center on parchment lined baking pan

  4. Slice into bars

    Use a knife to cut the hardened candy into 24 even rectangular bars. Butterfinger Bars candy filling cut into bars

  5. Melt the chocolate

    Add milk chocolate and shortening to a microwave-safe bowl and microwave in 30-second increments, stirring between each session until smooth. 

  6. Dip the candy bars

    Dip each butterfinger filling bar into the melted chocolate and place them on a parchment paper-lined baking sheet. After coating the bars in chocolate, place the homemade candy bars in the fridge for 20 minutes to harden. Butterfinger Bars dipping bar in bowl of melted chocolate with two forks

  7. Drizzle with Chocolate

    As an optional step, you can drizzle the coated candy bars with more melted chocolate as a design. Let the chocolate drizzle harden for another 15-20 minutes then serve.Butterfinger Bars lined up on parchment paper after adding chocolate drizzle

Can this be made ahead of time?

You can absolutely make this homemade candy recipe in advance. Try making the bars now and storing them to serve at a Halloween party. After letting the candy bars harden, place them in a ziplock bag and keep them sealed in the fridge or freezer. They’ll keep well for up to 2 weeks in the fridge or up to 6 months in the freezer. 

Nutritional Facts

Nutrition Facts
Butterfinger Bars
Amount Per Serving
Calories 272 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 2mg1%
Sodium 152mg7%
Potassium 120mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 27g30%
Protein 5g10%
Vitamin A 32IU1%
Vitamin C 0.1mg0%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Tricks For Butter Finger Bars

Follow these quick recipe hints to make the best homemade chocolate bars ever!

  1. Keep the candy from cracking
    • To keep the butterfinger filling from cracking when you slice it into rectangles, it’s essential to prep the baking pan so that the candy doesn’t get stuck. You can also perforate the candy by cutting partway through the semi-hardened candy after it’s chilled for a few minutes. Then, follow the same lines to cut the fully hardened candy. 
  2. Use high-quality chocolate
    • For the best homemade candy bars, you want real, rich chocolate. Don’t use chocolate melting disks, as they’ll have a more waxy flavor. Instead, use milk chocolate bars or milk chocolate chips to melt down. 

What to Pair With Candy Bars

More small treats: If you’re hosting a party, game night, or another event, you can put out these homemade chocolates with other sweet finger foods like Slow Cooker Chocolate Candy, Popcorn Cookies, Fudge Krispy Treats, and any other favorites. 

Desserts: Homemade Butterfinger Candy Bars can also make a great topping or finishing touch to other dessert recipes. Add the butterfingers to the top of a Peanut Butter Chocolate Poke Cake, or crumble the candy bars to sprinkle over Chocolate or Vanilla Ice Cream. 

How to Store

Store: To keep homemade Butterfinger Candy Bars fresh, place them in an airtight container with parchment or wax paper to separate the layers. Then, place them in the fridge to keep fresh for up to 2 weeks. 

Freeze: To freeze the chocolate bars, place them on a parchment-lined baking sheet in a single layer. Then, place the pan in the freezer for 1-2 hours. Once the candy bars have hardened, transfer the frozen chocolate bars to a freezer bag or another freezer-safe container to keep frozen for up to 6 months. 

Thaw: Let the homemade chocolate bars thaw at room temperature before serving. 

Alternative Cooking Techniques

Double boiler: Instead of melting the candy filling and chocolate coating in the microwave, you can use the double boiler method. For a DIY double boiler, place a pot of water over medium heat and bring it to a low boil. Add a glass bowl over the pot. You need the bowl to be large enough that it will sit above the pot. Add the candy and let the heat from the water slowly melt the ingredients as you stir them into a smooth mixture. 

Frequent Questions

How long do homemade candy bars last?

It depends on your storage method. Kept chilled in the fridge, the recipe can keep well for several weeks, or they can keep well for several months in the freezer. 

How do homemade Butterfingers compare to original Butterfingers?

This homemade candy bar recipe has a practically identical flavor to the store-bought candy bars you grew up eating. The candy filling is sweet and salty with a delightfully crunchy texture, and the sweet chocolate coating is even better than the store-bought bars. 

Recipe Card

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Butterfinger Bars

Butterfinger Bars are your favorite candy bar made even more delicious with creamy milk chocolate over a sweet and salty candy filling.
Yield 24 Bars
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 1 hour
Course Candy
Cuisine American
Author Sabrina Snyder

Ingredients
 

Ingredients

  • 1 pound candy corn
  • 18 ounces peanut butter , do not use natural
  • 12 ounces milk chocolate chips
  • 1 tablespoon vegetable shortening

Instructions

  • Line a 9×13" baking pan with parchment paper and spray the sides with vegetable oil spray.
  • Add candy corn to a large microwave safe bowl and microwave in 30 second increments, stirring between each time you microwave until the mixture is smooth.
  • Add the peanut butter and whisk well until creamy and smooth.
  • Pour the mixture into the baking pan and spread evenly and chill for 30 minutes in the refrigerator.
  • Cut the bars into long thin strips like a candy bar. You should have about 12 across in 2 rows, for 24 total bars.
  • Add the milk chocolate and shortening to a clean microwave safe bowl and microwave in 30 second increments, stirring between each time you microwave until the mixture is smooth.
  • Dip the bars in the melted chocolate and place on a baking sheet lined with parchment paper.
  • Refrigerate for 20 minutesto harden.

Nutrition

Calories: 272kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 152mg | Potassium: 120mg | Fiber: 1g | Sugar: 27g | Vitamin A: 32IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
Keyword: Butterfinger Bars

Butterfinger Variations

Crunchy peanut butter: To add some extra crunch to your candy bars, you can use your favorite brand of crunchy peanut butter or mix chopped peanuts into the candy peanut butter filling. 

Add-ins: There are plenty of other mix-ins that you could try adding to customize your homemade candy bars. Try adding chopped nuts, coconut flakes, sea salt, or toffee bits to the candy mixture. 

Dark Chocolate: If you prefer a less sweet and more rich candy bar, you can coat the Butterfinger filling with melted dark chocolate chips instead of milk chocolate. 

More Homemade Chocolate Candy Recipes

Butterfinger Bars finished bars in a stack on small wood board. Top bar broke in half to show inside, recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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