butterfinger

Making Butterfingers for yourself takes a fair amount of time, but the work itself isn't actually hard if you're patient.

Homemade Butterfingers Recipe

water

molasses

corn syrup

sugar

vanilla bean,

peanuts

corn flakes

chocolate, divided

Prepare the candy:Line a jelly roll pan (a 1/2 sheet pan) with a silicon mat and preheat oven to 200° F.In a medium pot, combine water, molasses, corn syrup, sugar and vanilla bean seeds. Set over medium heat and stir gently with a fork, taking care not to splash, until sugar dissolves and the mixture begins to simmer. Simmer, undisturbed, until the mixture reaches between 280 and 290°F on a candy thermometer. Due to the molasses, the mixture will have a sketchy burning smell, but remain within the recommended temperatures and rest assured that it’s not actually burning. Cooking molasses just smells funky.While the syrup is cooking, grind the peanuts and powdered sugar together in a food processor until the mixture forms a thick, damp mass with a texture like wet sand. Set aside.When the syrup comes to temperature, immediately pour the mixture onto the silicon mat in the sheet pan, taking care to keep the syrup within the center of the mat. Wearing a pair of oven mitts, tilt the pan left and right to help the syrup evenly coat the silicon mat into a roughly 14” by 10” rectangular shape. You can fold the candy back over on itself if any places flow out too far.

Layer the candy:If you’ve ever laminated dough, this will be a familiar process; if not, imagine this next step as folding a business letter in thirds. Sprinkle the ground peanut mixture in an even a layer over 2/3 of the candy. Use the silicon mat to fold the unsprinkled section up and over the center of the candy, just like the first fold of a business letter. If the candy sticks to the silicon, it’s still too hot. Wait a few moments for it to cool, then peel the silicon away; no rush. Now fold this double-thick section up and over the remaining piece. You will now have a 3 layer candy packet roughly 11” x 5”.Place the sheet pan in the preheated oven for 5 minutes, or until the candy has become warm and pliable. Remove it from the oven and lift out the silicon mat, setting it on the counter. Use a rolling pin to gently roll it out to a 14” x 10” rectangle; it will take some elbow grease. If at any time the candy begins to make a cracking sound, or feels too stiff to roll, return the pan to the oven for a minute or two. Take your time! Once you’ve rolled it out, fold it into thirds again just as you did the first time.Return the candy to the oven for another 4 minutes, then roll back out to a 14” x 10” rectangle. Sprinkle this rectangle with corn flakes, as you did with the peanut mixture. Fold into thirds (if, while folding the candy makes a cracking noise, stop folding and return it to the oven for about a minute, then proceed with folding). Return folded packet to the oven for another 4 minutes.

Cut the candy into bars:Now roll the candy to 1/2” thickness and then transfer to a cutting board. Use a sharp knife to trim the edges, leaving a tidy rectangle behind. You may be able to immediately cut the candy into 10 long, thin bars. But you may find you need to return it to the oven for a minute or two. This generally depends on the temperature of the kitchen. 

Crumb coat the bars:Due to the extreme flakiness of the candy, it’s important to “crumb coat” the candy bars before dipping in chocolate. Do this by tempering 12 ounces of chocolate. Drizzle or pipe a thin line of chocolate onto the bottom of each candy piece and then flip each over to form a foot on the bottom. Next, drizzle a little chocolate over each bar and use a small pastry brush to evenly coat the bar in a thin layer of chocolate. 

Dipping the bars:Once the chocolate has set, temper the remaining chocolate and dip each bar. Store the finished bars in an airtight container, indefinitely.

If you are a fan of Butterfinger candy bars but you wish the chocolate were tastier, or you just want to use up leftover candy corn, or you just love crunchy peanut butter candy, you are going to love these. NOTE: All measurements other than teaspoons and tablespoons are by weight. ANOTHER NOTE: If you do not want to use candy corn to make these copycat crunchy Butterfingers, I give you an alternate in the notes at the end of the recipe.

Crispy Homemade Butterfinger Recipe

oz milk chocolate chips, I use Ghirardelli

oz 60% bittersweet chocolate chips, I use Ghirardelli

1.6 oz refined coconut oil

corn flakes cereal,

oz peanut butter

cocoa powder, sifted

dry milk powder

oz candy corn

molasses, I use Grandma's

Spread the corn flakes out in the center...

Spread the corn flakes out in the center of a half-sheet-sized Silpat. Set aside convenient to the stove.

MIx together the peanut butter, cocoa powder, and...

MIx together the peanut butter, cocoa powder, and milk powder in a small bowl. Set aside convenient to the stove.

Put the candy corn and water in a...

Put the candy corn and water in a medium saucepan. Melt over medium-low heat, smashing the candies down with the side of a heat resistant spatula until the mixture is smooth.

Increase heat to medium/medium-high and bring to a...

Increase heat to medium/medium-high and bring to a boil. Cook until the mixture reaches 290F.

Add the molasses and swirl the pan to...

Add the molasses and swirl the pan to distribute it. Continue to cook until the candy reaches 305F.

Immediately remove from the heat and scoop the...

Immediately remove from the heat and scoop the peanut butter mixture into the candy. Be careful, and stir it together as completely as you can.

Scrape the candy onto the corn flaked Silpat....

Scrape the candy onto the corn flaked Silpat. Using the Silpat (and possibly an Ove Glove) fold the candy together with the corn flakes so it is somewhat layered. Fold the candy over, then press it out (again, with the Silpat folded over it), then use the Silpat to fold that.

The candy will firm up in a couple...

The candy will firm up in a couple of minutes at which point you can use a rolling pin directly on the candy to roll it out to about 1/4" and then fold it in thirds, like you're making puff pastry. Continue rolling and folding until the candy is stiff but not hard. Err on the side of too soft rather than too hard, or you won't be able to score it.

Roll the candy one last time to 1/3"...

Roll the candy one last time to 1/3" or so. Use a metal pizza cutter or a bench knife to score the candy about halfway to three quarters of the way through. You can choose to make them into small squares or into traditional bar shapes. It's your call.

Allow candy to cool completely. Break along score...

Allow candy to cool completely. Break along score marks.

In a microwave-safe bowl, melt the two kinds...

In a microwave-safe bowl, melt the two kinds of chocolate chips and the coconut oil on medium power in 30 second bursts. Stir in between. When chocolate is mostly melted, stir until it is completely melted.

Line a half sheet pan or two with...

Line a half sheet pan or two with Silpat. Keep them close.

Brush off any errant candy crumbs from your...

Brush off any errant candy crumbs from your centers. Put 5-6 into the melted but not super hot chocolate.

Using a candy fork or just a regular...

Using a candy fork or just a regular fork, turn them to coat. Pick one up on the tines of the fork and tap it against the rim of the bowl to even out the chocolate and let the excess drip off. Make sure the candy is right-side up. You can tell because the bottoms are completely flat and the tops have a slight curve from the scoring. Place each dipped and drained center on Silpat to cool completely. This could take a couple of hours.

You can stop with one dip, but I...

You can stop with one dip, but I like chocolate, so I double dipped mine. Reheat the chocolate and dip and drain all the candies a second time. Allow to cool. I drizzled some additional melted chocolate over the tops of the candies. This is completely optional, but it looks cool.

Store, uncovered, in a dry place to cool/set...

Store, uncovered, in a dry place to cool/set for a few hours or overnight. I put my tray in the microwave. The oven (as long as it's off and you don't forget they're there) is a great place to put them as well, especially if you have animals or kids who might try to sneak them. As long as you know where they are and you can sneak them, it's all good.

Package however you'd like, in cello bags or...

Package however you'd like, in cello bags or small candy boxes, or just put them on a plate. Share, or don't. I'm not judging.

These crunchy Butterfinger candy bars will stay crunchy...

These crunchy Butterfinger candy bars will stay crunchy for at least a week or two, depending on humidity. They will be gone well before they lose their crunchiness, though. Trust me.

Homemade Butterfinger Bars (gluten-free)

peanut butter

peanuts, blended into a flour

honey,

coconut sugar

salt

dairy-free chocolate chips

coconut oil

In a medium saucepan over low heat, whisk together the peanut butter, honey and coconut sugar until smooth, for about 3-4 minutes.

Turn the flame off, and pour in your corn flakes and peanut flour. Stir the mixture together with a spatula, crushing some of the flakes as you mix. I like to leave some whole for extra crunch.

Once fully mixed, flatten the mixture into a parchment lined 8 x 8 baking dish. Freeze the bars for at least 1 hour, until firm.

Melt your chocolate chips in a microwave safe bowl with the coconut oil until smooth. I like to do this in 30 second increments, mixing after each round.

Remove the bars from the freezer and slice into 12 or 15 small bars. Slice them into 3 columns, and then across 3 or 4 times depending on the size you want!

Dip each bar in the melted chocolate and place onto a flat tray or cutting board lined with parchment paper.

Once all the bars are coated, place the bars back into the freezer to set for 10-15 minutes. Remove from freezer and slice around the bars to even them out.

Keep stored in freezer for up to 3 months.

This Easy No Bake Butterfinger Pie is my favorite easy no bake dessert recipe.  It comes together in no time at all and is always a crowd pleaser!

Easy No Bake Butterfinger Pie

12.5 oz bag Fun Size Butterfinger candy bars (crushed)

cream cheese (room temperature)

oz Cool Whip

graham cracker crust

Reserve 1/2 cup of crushed Butterfingers.

Combine remaining candy bars, cream cheese and Cool Whip in a large bowl.

Pour into graham cracker crust.

Sprinkle reserved candy bars on top.

Chill for 2 hours before serving.

https://www.youtube.com/watch?v=7lCOIsZ1XK0

This Butterfinger Pie is one of my favorite no bake desserts.  It's sure to be a crowd pleaser.
🔽 🔽 🔽 GET THE RECIPE 🔽 🔽 🔽 

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https://www.itisakeeper.com/4535/butterfinger-pie-easy-dessert-recipes/

✅  RECIPE INGREDIENTS 
12.5 oz bag Fun Size Butterfinger candy bars crushed
8 oz package cream cheese room temperature
12 oz Cool Whip
1 pre-made graham cracker crust


✅ OTHER RECIPES MENTIONED IN THIS VIDEO: 
House Seasoning Blend: https://www.itisakeeper.com/10427/house-seasoning-blend/

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No Bake Butterfinger Pie

Crispy, crunchy, delicious, and secretly healthy Butterfinger bars!

Healthy Butterfingers

maple syrup,

tbsp regular

tbsp sugar, (unrefined if desired,

peanut butter (or allergy-friendly sub)

corn

chocolate chips

Notes: Honey works, but it’s not for strict vegans and will also add a slight honey flavor. Corn syrup will also work, and commenters have said brown rice syrup works as well. If subbing out the molasses, the bars will taste less authentic but still delicious. Almond butter or Sunbutter work, or use peanut butter for the flavor that most closely resembles real Butterfingers.Homemade Butterfingers Recipe: Combine first three ingredients in a small saucepan, and bring to a boil on medium heat. Boil about a minute, stirring constantly, then remove from heat. Add the peanut butter and salt, and stir until it makes a paste. Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. Make sure the flakes are very evenly coated. Press into an 8×8 pan—either lined with wax or parchment paper, or greased very well—and freeze until completely hardened. (Cut into bars while only somewhat frozen, or thaw the block a little before cutting.) If you wish to cover in chocolate (they’re good even without it), you can cover them at any time—either pre-cutting or post-cutting. Simply melt the chocolate chips over low heat, stirring constantly until smooth, or mix the coconut oil with the sweetener and cocoa. Then spread over the bars with a spatula and re-freeze to harden. Store in the freezer for optimum “snap.”View Nutrition Facts

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