These homemade Butterfinger bars taste good with or without the chocolate coating! Crunchy and chewy options available.
It feels like I have been away for years!
But after this much needed vacation, it is back to reality for me. And I am sure all students and parents are thinking the same thing..
But walking into a Costco these days. all you can see is Halloween! This is too early for me! I need to have a pumpkin spice latte at least twice before I start thinking about Halloween.
That is, until I saw the candy corn.
Does anyone actually like candy corn? I don't think I can have more than a handful before feeling very sick. And I can't promise anyone that I can actually finish the initial handful. I can actually feel the cavities being formed on my teeth.
But as soon as you mix it with peanut butter? Oh my GOD. Pure heaven. Case in point: this candy corn peanut butter. Oh yeah, and these homemade butter finger bars!
The best thing about these bars is that they can be made in so many different ways. With or without chocolate! Chewy or crunchy! Mix and match these combinations to be your own food scientist. I can assure you that you will find a combination that you adore.
ALSO, you only need 4 ingredients to make these suckers! 3 if you are making them without the chocolate coating. (but seriously, try the chocolate coated ones at least once) Back to school snacks anyone? I won't say no!
Homemade Butterfinger Chocolate Bars
What you'll need:
- 3 cups candy corn
- 1 1/2 cups smooth peanut butter
- 1 1/2 cups chocolate chips
- 1 tablespoons butter
- Line an 8x8 baking dish with parchment paper. Set aside.
- In a microwave safe large bowl, microwave the candy corn for 1 minute. Stir, and return to the microwave. Continue microwaving in 30 second intervals until the candy corn is completely melted.
- Stir in the peanut butter. If the peanut butter doesn't completely melt from the heat of the melted candy corn, return to the microwave for 15 seconds.
- Spread the mixture into the prepared baking dish. Allow to cool until slightly warm (it is easier to cut this way) and cut into bars or
- Line a baking sheet with parchment paper. Set aside.
- In a small bowl, melt the chocolate chips and butter in the microwave until melted.
- Carefully dip the candy bars in the chocolate, and turn to coat. Place on the prepared baking sheet and repeat with the remaining candy bars. Allow the chocolate to set.
- Place in the fridge if you want crispy bars, or leave at room temperature if you prefer it chewy.
Adapted from Buns in my Oven
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