Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Homemade Butterfinger Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

  • Author: Eve
  • Total Time: 30 minutes
  • Yield: 60 pieces

Description

This Crispy Homemade Butterfinger Recipe recreates the classic crunchy candy bar with a perfect balance of crunchy corn flakes, smooth peanut butter, and rich chocolate coating. With a candy-corn caramel center layered with peanut butter and coated in bittersweet and milk chocolate, this treat offers a homemade twist that’s crispy, sweet, and indulgent. Ideal for candy lovers wanting a delightful, crunchy, peanut-buttery snack made from scratch.

Ingredients

Centers

  • 1/2 cup corn flakes cereal (lightly crushed)
  • 8 oz peanut butter (Smucker’s Natural recommended)
  • 2 teaspoons cocoa powder (sifted)
  • 2 teaspoons dry milk powder
  • 8 oz candy corn
  • 2 oz water
  • 2 teaspoons molasses (Grandma’s recommended)

Chocolate Coating

  • 8 oz milk chocolate chips (Ghirardelli recommended)
  • 8 oz 60% bittersweet chocolate chips (Ghirardelli recommended)
  • 1.6 oz refined coconut oil

Instructions

  1. Prepare the Corn Flakes Base: Spread the lightly crushed corn flakes evenly on the center of a half-sheet-sized Silpat and set aside near the stove for easy access during candy making.
  2. Mix Peanut Butter Blend: In a small bowl, thoroughly mix peanut butter, sifted cocoa powder, and dry milk powder. Set this mixture aside close to your cooking station.
  3. Melt Candy Corn: Place candy corn and water in a medium saucepan. Melt over medium-low heat, frequently smashing the candy down with a heat-resistant spatula until smooth and fully melted.
  4. Boil Candy Mixture: Increase heat to medium/medium-high and bring the melted candy to a boil. Cook until the mixture reaches 290°F, monitoring with a candy thermometer.
  5. Add Molasses and Finish Cooking: Add molasses and swirl the pan to distribute evenly. Continue cooking the candy until it reaches 305°F, ensuring proper hard crack stage for texture.
  6. Combine Peanut Butter Mixture: Immediately remove the pan from heat and quickly add the peanut butter blend into the hot candy mixture. Stir carefully but thoroughly to combine as best as possible.
  7. Incorporate Corn Flakes: Pour the peanut butter candy mixture onto the corn flakes on the Silpat. Using the Silpat and oven gloves if needed, fold the candy together with the corn flakes to somewhat layer and integrate them, folding and pressing the candy repeatedly.
  8. Roll and Fold the Candy: After a few minutes when the candy firms slightly, use a rolling pin directly on the candy to roll it out to about 1/4 inch thick. Fold the candy into thirds like puff pastry and repeat rolling and folding until the candy becomes stiff but not brittle, reaching a workable consistency.
  9. Final Rolling and Scoring: Roll the candy to about 1/3 inch thickness. Using a metal pizza cutter or bench knife, score the candy halfway to three quarters through into your desired shapes—small squares or bars.
  10. Cool and Break: Allow the candy to cool completely. Once hardened, break the candy apart along the scored lines into individual pieces.
  11. Melt Chocolate Coating: In a microwave-safe bowl, melt the milk and bittersweet chocolate chips with refined coconut oil in 30-second bursts on medium power, stirring between each until fully melted and smooth.
  12. Prepare for Dipping: Line one or two half-sheet pans with Silpat for cooling the dipped candies.
  13. Clean Candy Pieces: Brush off any loose crumbs from the candy centers before dipping to ensure a smooth coat.
  14. Dip Candy in Chocolate: Drop 5-6 candy pieces into the melted chocolate at a time. Using a candy fork or regular fork, fully coat each piece by turning it in the chocolate. Lift the candy on the fork and gently tap off excess chocolate, making sure the candy is right-side up with the flat bottom down. Place coated centers on Silpat to cool.
  15. Optional Double Dipping: Once cooled, optionally reheat chocolate and dip candies a second time for a thicker chocolate shell. Let cool completely. Optionally drizzle additional melted chocolate on top for decoration.
  16. Set and Store: Store dipped candies uncovered in a dry place for a few hours or overnight to fully set. Ideal locations include inside an unused microwave or an off oven to protect from pets or children.
  17. Package or Serve: Package the candies in cellophane bags, small candy boxes, or plate them for serving. Share as desired.
  18. Enjoy Freshness: These crunchy Butterfinger bars maintain their crisp texture for at least a week or two depending on humidity but will likely be enjoyed long before then.

Notes

  • Use a candy thermometer to accurately measure temperatures for proper candy texture.
  • Folding and rolling the candy mixture multiple times creates the signature flaky, layered crunch.
  • The double chocolate dip is optional but adds richness and a thicker coating.
  • Allow candies to set fully in a dry, cool place to prevent softness or stickiness.
  • Storage in an oven or microwave (turned off) helps keep candies safe from pets and children.
  • If you do not have a Silpat, use parchment paper but Silpat makes folding and handling easier.
  • Use high-quality chocolate chips like Ghirardelli for best flavor and melting consistency.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Find it online: https://everecipes.com/crispy-homemade-butterfinger-recipe/